Simple Coconut Chutney

The coconut chutney can be made in so many ways. Simple additions or changes can make the chutney taste completely different. This is the simple coconut chutney we usually make to accompany dosa and when paired with ulli chammanthi (recipe given here) with idli makes a yummy breakfast. If you are breaking a fresh coconut use some of this water when grinding this chutney, it just enhances the taste of a simple chutney. I thought of doing this just recently and now always add some coconut water when grinding chutney. This addition does make the coconut chutney a tad sweet so adjust the green chillies accordingly.

Ingredients
Coconut - 1 cup grated
Green chillies - 2
Curry leaves - 2-3
Coconut water - 3 tbsp.
Water as required
Salt to taste
For tempering
Oil - 1 tbsp
Mustard seeds - 1tsp
Curry leaves - 4-5

Grind the grated coconut, curry leaves and 1 green chilli with the coconut water till fine. Taste the chutney and if needed add one more chilli and grind with salt and water as required. Pour it into the serving bowl. In a small pan / kadai add some oil and heat it. When hot add the mustard seeds and once it has spluttered add the curry leaves and immediately take it off the heat and spoon it onto the chutney. It is ready to be served with idli, dosa and even upma!

The coconut water is full of minerals and potassium and its addition makes this chutney healthy as well. Since we do not heat the chutney itself the composition of the coconut water is not altered

Coconut and Fried Onion Chutney

A Variations to the coconut chutney
This is just one of the chutneys we make at home to go with either dosa or idli. The bland idli tastes best when paired off with something hot and spicy. We usually make a batch of the ulli chammanthi or onion chutney (recipe given here) and store it in the refrigerator. This chutney here is a variation to the ulli chammanthi and the usually coconut chutney. This is a coconut chutney with a little twist.

Ingredients

Coconut - 1 cup

Onion - 1/4th

Dried red chillies - 2 to 3

Curry leaves - 3-4

Salt to taste

Oil - 1tsp

for seasoning

Mustard seeds - 1/2tsp

Curry leaves - 5-6

Oil - 1 tsp

Chop the onions. Heat the oil in a pan and fry the onions in it till light brown. When done, add the dried red chillies give it a stir and take it off the gas. Grind the grated coconut, the fried onion, dried red chillies curry leaves and salt with little water to a fine paste. Add water to get a thickish consistency. Pour it  out into a bowl, check for salt and add if necessary.

 

Heat a pan for the tadka, add the oil and when hot add the mustard seeds. When it splutters, add the curry leaves and take it off the gas and pour it over the chutney.

 

If Sambhar onions or cheriya ulli is added to this recipe, the chutney's taste is elevated to a completely different lever. I did not have the cheriya ulli so used savaalla ulli or the usual onions in this recipe.