Coconut chutneys are popular in South India. There are many versions of it. This is a thick and creamy one made with fresh grated coconut. The flavors are very light and fresh and the chutney pairs well with pancakes like Dosa or snacks like Vada. .
Course Dip, Side Dish
Cuisine Indian
Keyword chutney, Dairy Free, Kerala, South Indian, Vegan, Vegetarian
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Author Syama
Ingredients
To Grind
Fresh grated Coconut - 1 C packed
Ginger - 1/2 inch piece
Pearl Onion - 1 Small
Curry leaves - 1 or 2
Green Chili - 2To Taste
Salt - To taste
Water - As Needed
For Tempering
Oil - 1 -2 Tbsp
Mustard Seeds - 1/2 Tsp
Urad Dal - 1/2 Tsp
Dried Red Chilies - 2 Broken
Curry Leaves - 1 Sprig
Pearl Onion - 1 Small
Instructions
Peel the ginger and chop into smaller pieces. Skin the pearl onion and cut into halves. Remove the seeds and the ribs from the chili if less heat is desired.
Add the coconut, ginger, pearl onion, curry leaves, and green chilies into the blender bowl. Process for a minute without adding any water. Add 1 to 2 tablespoons of water along with a pinch of salt and grind to a thick paste. Taste, adjust salt and add enough water to get the desired consistency . Process for 10 seconds to mix everything well.
Transfer to a serving dish and set aside.
Tempering
Skin and slice the pearl onion into thin slices. Remove the curry leaves from the stem.
Heat the oil for tempering (preferably coconut oil) till it is very hot , but not smoking.
Add the mustard seeds, followed by urad dal. As the seeds splutter add the remaining ingredients and fry till the onions begin to turn brown.