White coconut chutney

White coconut chutney

Coconut chutney is one of the common accompaniments of South Indian breakfast. It goes well with dosa, idly, uthappam, upma, pongal, vada, poha and many other main dishes. White coconut chutney is the basic kind of chutney, but there are variations of it with red chilly powder, coriander leaves or tomato added to get different tastes.

As we make chutneys almost 3 to 4 days a week, I stick to this recipe which is super easy and tasty. This mildly spiced chutney is served along with another side dish sambar. Once in a while I make the chutney variants too, but this is my kids all-time favorite. Let’s see how to make this chutney…..

Step by step instructions of making white coconut chutney with images:

Keep all the ‘to grind’ ingredients ready

Roughly chop onion, green chilly and ginger

Add to grinder grated coconut, roughly chopped onion, green chilly and ginger along with salt

Add half a glass of water

Grind it to smooth consistency

Keep the ‘to temper’ ingredients ready

Heat a pan and pour coconut oil

When the oil turns hot, splutter mustard seeds

Then add dry red chillies and curry leaves to it

As the curry leaves turns crisp and red chillies starts to brown, pour the coconut mixture into the pan

Switch off the flame as the chutney to just starts to boil

Stir well and serve warm with the main dishes of your choice

White coconut chutney

White coconut chutney

White coconut chutney is an easy to prepare, popular accompaniment of South Indian breakfasts which is made with coconut, onion and green chillies. The ground chutney is tempered with mustard seeds, red chillies and curry leaves in hot oil.
Prep Time 15 mins
Cook Time 5 mins
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

To grind

  • ¾ cups freshly grated coconut
  • 1 medium sized onion
  • 1 medium sized green chilly
  • A small piece ginger
  • ¼ teaspoon salt

To temper

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • 2 whole dry red chillies
  • A sprig of curry leaves

Instructions
 

  • Keep all the 'to grind' ingredients ready
  • Roughly chop onion, green chilly and ginger
  • Add to grinder grated coconut, roughly chopped onion, green chilly and ginger along with salt
  • Add half a glass of water
  • Grind it to smooth consistency
  • Keep the 'to temper' ingredients ready
  • Heat a pan and pour coconut oil
  • When the oil turns hot, splutter mustard seeds
  • Then add dry red chillies and curry leaves to it
  • As the curry leaves turns crisp and red chillies starts to brown, pour the coconut mixture into the pan
  • Switch off the flame as the chutney to just starts to boil
  • Stir well and serve warm with the main dishes of your choice
Keyword Chutney, coconut, white chutney