China-style Coconut Chutney at Home

It is a typical coconut chutney dish that is done in 10 minutes. Make China-style coconut chutney at home. Only China-style coconut chutney at home: The Secret to Perfect Temper. Exactly 10 minutes of cooking is needed to enjoy this special dish of coconut chutney at home and prepare it for dosa, idli or vada.

You can’t get anything better than the taste of a homemade coconut chutney made together with fresh nuts and warm spices; it ’s unique! Can anyone ever try to conceive of south Indian delicacies–the unsung dishes that have the potential to either enhance a meal or totally ruin it–without thinking about this humble side dish? Whether you are biting into a crispy dosa, scooping up the fluffy idli with a spoon or tucking into some savory vada, this accompaniment is a must.

Coconut chutney is great for its simplicity. No complicated frills or hard-to-find spices are required; with just a couple of pantry staples and a fresh coconut, one can make a sauce that tastes better than anything you will find in a restaurant.

In this post, we will follow a foolproof way to make delicious coconut chutney in less than 10 minutes. We go over the necessary ingredients, the step-by-steps and give a few secret tips for getting it just right every time.

The Reason for Coconut Chutney as a Regular You’ll Find in Any Kitchen

The thing is that coconut chutney, also called thengai chutney in Tamil, is so versatile: when spicy main dishes demand it, the cooling properties of this dish will complement; and it adds moisture back into any dry course. Even though it's a traditional accompaniment to breakfast fare like idli or dosai, coconut chutney makes an excellent sandwich spread and works well with crackers too!

The magic lies in the “tadka” or tempering. This final step of preparation involves the pouring of hot oil that has been infused with mustard seeds, curry leaves, and dried red chilies, over the backbone. The sizzling sound and the feeling of delight that fills up a kitchen are as satisfying as the food itself.

Things You Will Need

This recipe is made with fresh ingredients for best taste. If you don't have anywhere fresh coconut, use frozen grated coconut instead, since it works almost as well. Avoid sweetened desiccated coconut; it will take away from the savory profile.

The Chutney Base:

• 1 cup of Freshly Grated Coconut (tightly packed)
• 2 tbsp Roasted Gram (The Pottukadalai/Dalia is the only way to get that creamy texture)
• Green Chilies: a handful, sliced thin if you prefer a spicier taste
• 1 small 1/2 inch piece Ginger (A slight variation, purely optional)
• Salt: to taste
• 2 spoonfuls water (For grinding at home)

The Tempering (Tadka):

• 2 teaspoon Oil (coconut oil will give it more flavor)
• Mustard Seeds 1/2 teaspoon
• Urad Dal 1/2 teaspoon
• Chana dal 1 teaspoon (optional addition)
• Dried Red Chili: 1, torn with hands
• Curry Leaves: a sprig about 8 to 10 leaves
• Asafoetida (Hing) 1 very generous pinch (if using)

Here's How You Do This:

Seriously, making this chutney is lightning-quick. After you have everything to hand, it should take less than 5 minutes to finish from start to end.

Step 1: Grind The Ingredients

Add the grated coconut, roasted gram, green chilies, ginger and salt into a blender or mixie jar. Add a small splash of water (about 2-3 tablespoons) to get the blades moving.

Pulse the mixture a few times. Add more water as needed in very small amounts–a few teaspoons total–until you have reached your desired consistency. Lot of folks like it thick and pasty, while others prefer things only barely moist. So, the thing to aim for is a little coarser in texture but still smooth anywhere about 75-80% the way from creamy sheen to grainy coconut.

Pro Tip: Do not over-blend it into a fine puree. The coarser texture gives it a much better mouth feel.

Step 2: Transfer to a Bowl

Pour the mixture into a serving bowl. Taste it and adjust the salt if necessary. If it's too thick, stir in a little more water by tablespoons until it reaches your desired consistency.

Step 3: Prepare The Tempering

This is the most important step in the process for flavoring curry. The oil is heated in a small pan (or better yet, a tadka ladle) over medium heat.

Once oil is hot, put in mustard seeds. Let the seeds sputter and pop, continuing to fry until they have popped off completely. If they don't pop, they will leave a bitter taste in your mouth immediately!

Turn heat low at this point and add urad dal. Continue frying over a low flame until lentils turn slightly golden brown shade (be careful not to burn).

Sprinkle in the broken dried red chili, curry leaves, and asafoetida. The curry leaf will crisp up at once, when this happens switch off heat immediately.

Step 4: Mix It Up and Serve

Mix thoroughly with the chutney in bowl before you serve, pour the sizzling hot seasoning over it. You will have a satisfying hissss.

Serving Coconut Chutney

The best way to enjoy coconut chutney is when it's fresh. Here are some ideas:

• Breakfast Classics: Masala dosa, plain idli, medu vada, and pongal.
• Snacks: Bajji (fritters), bonda, and vegetable cutlets.
• Fusion: Makes an interesting spread inside a grilled cheese or vegetarian sandwich. Think Tropical Meet Spice!

More Recipes To Try

Once you've got this foundation recipe down pat, it's incredibly easy to mix and match bits depending on your mood and what you've got languishing in the fridge.

Red Coconut Chutney

Dried, dark red chilies can be substituted for the green, and a small clove of garlic added during blending. This version ends up smoky in flavor and quite a brilliant red-orange color.

Mint or Coriander Chutney

Just add a good handful of fresh coriander leaves (cilantro) or mint to the blender together with the coconut. The result is a vibrant chutney nature's own green, with taste more refreshing than summer rain fall.

Tangy Tamarind Chutney

For those of you who like your chutney with a little bit of tartness, try adding to the grinder a small piece of tamarind about the size of a sesame seed. This will balance the richness in coconut something beautiful: provided that is what you're after.

Preservation Trick

On account that it contains fresh coconut, this recipe goes bad very easily--particularly when climate conditions are warm.

• Refrigerating: This chutney remains fresh for up to 24 hours in the refrigerator without losing taste or texture.
• Freezing: You can freeze chutney for a week as long as it does not have the tempering. Let it thaw in the refrigerator and add fresh tempering just before serving to liven up the flavors.

In the works! Anyway, whom among us has not at some point--particularly in a panic--been forced to resort to shop-bought instant mixes and fast-food takeouts, all that remaining 'original flavor' coconut chutney recipe is simple to make, quick and yummy too. Try making it for breakfast or lunch next time. Did you increase the spice level or add mint? Be sure to give us feedback on how things went! Please post photos of your results in comments below.

Table of Contents

• The Reason for Coconut Chutney as a Regular You’ll Find in Any Kitchen
• Things You Will Need
  • The Chutney Base
  • The Tempering (Tadka)
• Here's How You Do This
  • Step 1: Grind The Ingredients
  • Step 2: Transfer to a Bowl
  • Step 3: Prepare The Tempering
  • Step 4: Mix It Up and Serve
• Serving Coconut Chutney
• More Recipes To Try
  • Red Coconut Chutney
  • Mint or Coriander Chutney
  • Tangy Tamarind Chutney
• Preservation Trick