Fresh Coconut Garlic Chutney
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 10558 times
Be prepared for a thrilling meal with this Fresh Coconut Garlic Chutney. A combination of chillies and tamarind gives this coconut-based chutney a spicy and tangy flavour, which is heightened by the pungency of garlic.
Like all coconut-based chutneys, this too has a wonderful mouth-feel that is light yet luscious in its own rustic way. You can make a batch of this Fresh Coconut Garlic Chutney and save it in the fridge for around two days.
Serve it as an accompaniment for snacks or spread it on your sandwich or dosas to make a delicious treat! Try other tasty chutneys like the Mint Chutney or Lehsun ki Chutney.
See detailed step by step photos and video of Fresh Coconut Garlic Chutney recipe below.
- To make fresh coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside.
- Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute.
- Pour this tempering over the prepared coconut chutney and mix well.
- Store the fresh coconut garlic chutney in air-tight container and refrigerate till use.
Fresh Coconut Garlic Chutney Video
Fresh Coconut Garlic Chutney recipe with step by step photos
Like Coconut Garlic Chutney. Chutney and sambhar are the perfect accompaniment to South-Indian delights like idli, dosa, medu vada and uttapam. Apart from the classic coconut chutney (nariyal ki chatni), you can try a number of variations to this recipe and make varities of chutney. Below are some of my favorite chutney recipes.
What are Chutney's? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys and dry chutneys. While most wet chutneys are the most delicious when freshly made, some wet chutneys can also be kept in the fridge and used for a couple of days. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost.
Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutneyfrom Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav. You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.
For making the fresh coconut garlic chutney, in a mixer jar, add the coconut. Coconut is the star ingredients of this coconut garlic chutney recipe so make use of fresh coconut. Use only white portion of the kopra and not skin to get a white coconut chutney.
Add the garlic. Peel the garlic cloves and roughly chop it before adding.
Add the green chillies and chopped curry leaves. Adjust the proportions of all the ingredients to suit your taste buds. Use slender, dark green chillies and not thick, bland variety.
Add the tamarind pulp. It provides a pleasant sourness to the coconut garlic chutney.
Add the salt and ¾ cup of water.
Blend till smooth and our fresh garlic coconut chutney is ready. Keep aside. The chutney should be thick and not pasty.
Transfer the Coconut Garlic Chutney into a bowl.
For tempering the fresh coconut garlic chutney, heat the oil in a small non-stick pan. Add the mustard seeds.
Add the red chillies and sauté on a medium flame for 1 minute.
Add the curry leaves.
Pour this tempering over the prepared coconut chutney.
Mix well the fresh coconut garlic chutney.
Store the fresh coconut garlic chutney in air-tight container and refrigerate till use.
Enjoy the coconut garlic chutney with idli, dosa, medu vada or uttapam.
Nutrient values (Abbrv) per tbsp
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