Recipe Cooked, Photographed and Written by Praveena
Prep Time:2 mins CookTime:10 mins Cuisine:Indian
Coconut chutney is a quite common dip served for South Indian breakfast items like idli, dosa, uthappam etc. I added mint to this for enhancing its flavour. This is a No Onion No Garlic chutney recipe, like my other chutney recipes.
We had this chutney as a dip for Dibba Rotte (link⇒ Dibba Rotte / Plumpy Roti (Andhra style)) , as shown in the pic below.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Powder / Podi recipes collection⇒ Powder / Podi
Breakfast recipes collection⇒ Breakfast / Tiffin
- Pudina/ Mint- 15 to 20 leaves
- Fresh Coconut pieces – 1 cup or from half of a coconut
- Dry Red Chillies – 6
- Green Chillies – 5
- Water – as required
- Dry Tamarind – small lemon size
- Salt – as per taste
- Turmeric Powder – ¼ teaspoon
- Cooking Oil – 2 tablespoons
Ingredients For Tempering: (optional)
- Mustard Seeds / Aavaalu – ½ teaspoon
- Cumin Seeds / Jeera – 1 teaspoon
- Sesame Seeds / Nuvvulu – ¼ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Curry Leaves – 7 to 8
- Tamarind / Imli
- Asafoetida / Hing / Inguva
- Dry Red Chillies
Step wise pics Procedure:
- Take a frying pan and put it on stove top under medium flame.
- Add a tablespoon of oil and heat it.
- Transfer the green chillies, dry red chillies, dry tamarind and mint leaves to the pan.
- Fry them for about 3-4 mins until they release flavours and become soft.
- Switch the flame off and set them to cool.
- Once cooled, transfer all the pan fried ingredients, coconut pieces, salt & turmeric powder to a blender/mixer jar.
- Add sufficient water and grind them to a coarse paste.
- In the same pan, add the remaining 1 tablespoon of oil and all the ‘Ingredients for tempering’.
- Saute them until they splutter, switch the flame off , add this to the chutney and mix well. Done!!
- If you wish to, you can add the onion and garlic pieces to the pan while frying.
- In case you are using tamarind pulp add it directly to the blender not to the pan.
- Adjust the salt, spice and sourness according to your taste.
- The tempering part can be avoided too (just like I did). But, it would definitely give extra flavour to the chutney.
- I always prefer to all hot water while grinding the chutney for it to stay for long.
- This chutney stays good up to a week when stored in refrigerator.
- This chutney is spicy in taste and has minty flavour.
- It is generally used as a dip for plain rice or for any breakfast items like idli, dosa, upma, uthappam, etc.
- We had this chutney as a dip for Dibba Rotte (link⇒ Dibba Rotte / Plumpy Roti (Andhra style) ) , as shown in the last pic below.
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