Bachelor Coconut Chutney

Coconut chutney is a popular and simply made side dish in South Indian cuisine. It is a delightful accompaniment that complements a wide range of dishes, such as dosas, idlis, vadas, and various rice dishes. This chutney is made from fresh coconut, which is grated or blended to a fine consistency. To enhance its flavor and texture, it is typically combined with other ingredients.

Bachelor coconut chutney? Yes! Abosolutely. Generally we make chutney with grated coconut for this recipe. But here we use small cubes of coconut to prepare the chutney which is quite simple but delicious to make in few minutes.

Coconut chutney is an absolute must try that promises to tantalize your taste buds with its delightful combination of tempt spicy notes.

Print

Bachelor Coconut Chutney

This chutney's cooling, creamy texture provides a wonderful balance to the heat of many South Indian dishes, making it an essential component of a well-rounded meal. Whether you're a fan of spicy or mild, coconut chutney is a delicious and indispensable part of South Indian cuisine.

Course Side Dish

Cuisine South Indian

Keyword Bachelor Coconut Chutney, Chutney, Coconut, Coconut Chutney, Grated Coconut Chutney, Spicy Coconut Chutney

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3

Author Dhivya Krishna Kumar

Equipment

• 1 Mixer Jar
• 1 Small Pan
• 1 Spatula

Ingredients

• Coconut Small Cubes – 20 pieces
• Roasted Gram – 1 – 2 tbsp
• Green Chillies – 4 nos.
• Garlic – 5 – 6 cloves
• Dry Chillies – 2 nos.
• Coconut Oil – 1 tbsp
• Mustard Seeds – 1/2 tsp
• Curry Leaves – 1 string
• Salt as required
• Water as requited

Instructions

• Here is a simple method to prepare coconut chutney.
• In a blender or mixer, add freshly cut coconut pieces, roasted chana dal / pottu kadalai, green chillies, garlic cloves.
• Blend the ingredients together for few seconds.
• Gradually add water to achieve the desired consistency. The chutney should be smooth and creamy.
• Add required amount of salt as required to the chutney once it is transfered to the bowl and mix well.
• For Tempering
• Take a small pan and preheat it.
• Heat 1 tbsp of coconut oil. Using coconut oil for tempering will give much more aroma to the chutney rather than using normal sunflower oil.
• Add mustard seeds and let them splutter.
• Then, add 1 string of curry leaves on to it.
• Add red chillies on top of it and fry for few minutes.
• Fry briefly and pour this tempering over the coconut chutney.
• Mix well and serve with dosa, idly, vada, pongal or any other dish of your choice.
• Enjoy your bachelor coconut chuney.

Notes

Pictorial Guidance:

In a blender or mixer, add freshly cut coconut pieces, roasted chana dal / pottu kadalai, green chillies, garlic cloves.

Blend the ingredients together for few seconds.

Gradually add water to achieve the desired consistency.

The chutney should be smooth and creamy.

Transfer the chutney to the bowl.

Add required amount of salt as required to the chutney once it is transfered to the bowl and mix well.

Take a small pan and preheat it.

Heat 1 tbsp of coconut oil.

Using coconut oil for tempering will give much more aroma to the chutney rather than using normal sunflower oil.

Add mustard seeds and let them splutter.

Add red chillies on top of it and fry for few minutes.

Then, add 1 string of curry leaves on to it.

Pour this tempering over the coconut chutney.

Enjoy your bachelor coconut chuney.

Related cuisines which might interest you:

Beetroot Kuruma Paneer Butter Masala Restaurant Style Broccoli Manchurian Spinach Curry/Keerai Kootu/Keerai Masiyal Beans Poriyal