Coconut chutney is a South Indian spicy chutney, side-dish, and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner.
Ingredients for making uruttu chammanthi can vary from region to region. Generally the ingredients are coconut, dried red chillies, shallots and ginger. Other optional ingredients include tamarind, curry leaves, garlic and coriander powder. Most of the time, the red chillies are dry roasted in a pan before making uruttu chammanthi whereas in chammanthis used for idlis and dosas the chillies are not roasted.
In Kerala,sometimes people make white chammanthis using green chillies instead of red chillies. This is generally served with idlis.
- 1 cup fresh coconut, peeled and cut into small pieces
- 2 tablespoon chana dal
- 1 cup plain yoghurt
- 1½ tablespoon salt , adjust to taste
- 2 green chillies, cut in small pieces
- 1 cm piece fresh ginger
- ½ cup water , approximately
- 1 teaspoon lemon juice , if required
- 1 teaspoon oil
- pinch asafoetida
- ¼ teaspoon black mustard seed
- 2 red chillies, broken in pieces
- 6 - 8 curry leaves , 1 sprig
- Peel coconut and cut into small pieces so they are easier to blend.
- Roast chana dal on medium heat until it is light brown in colour and has a roasted aroma.
- Coarsely grind chana dal in a blender.
- Add yoghurt, green chillies and salt and continue blending into the paste.
- Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. Adding the coconut in small amounts also helps this process.
- Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the sourness as per your liking. Blend well.
- Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.
- Add asafetida, red chillies and curry leaves.
- Pour the seasoning mixture over the chutney.
Coconut chutney can be refrigerated up to a week.