Coconut chutney is a timeless South Indian accompaniment that holds a special place in Tamil Nadu cuisine. Simple yet flavorful, it perfectly complements breakfasts and Snacks like idli, dosa, pongal, and vada. Made primarily from freshly grated coconut, roasted chana dal, garlic, green chilies, and tempered with aromatic mustard seeds and curry leaves, this chutney captures the essence of Tamil home cooking. In Tamil Nadu households, coconut chutney isn’t just a side dish—it’s a daily ritual that brings balance to the spicy, tangy, and savory flavors of traditional breakfasts. Its creamy texture, subtle sweetness from coconut, and the gentle heat of green chilies make it both comforting and refreshing. Whether served in busy restaurants or humble kitchens, this chutney remains a symbol of simplicity and authenticity in Tamil cuisine.
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.jpeg "Coconut Chutney in Traditional Style")
Ingredients for making Coconut Chutney
Pottu Kadalai / Fried gram - 1/2 cup
Garlic cloves - 3 to 4 nos.
Green Chillies - 3Ginger - 1 inch piece (optional)
Tamarind - A small size
Salt to taste
Water as needed
For Seasoning:
Oil - 1 tsp
Mustard Seeds - 1 tsp.
Broken urad dal - 1 tsp.
A sprig of Curry Leaves.
Salt to taste
Water as needed
For Seasoning:
Oil - 1 tsp
Mustard Seeds - 1 tsp.
Broken urad dal - 1 tsp.
A sprig of Curry Leaves.
Method for making Coconut Chutney
1. Grinding the ingredients: In a blender, combine grated coconut, garlic cloves, dried red chilies, fried gram, ginger, tamarind, and salt. Add a little water and grind to a smooth or slightly coarse paste, depending on preference. Adjust water for desired consistency.
2. Tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and fry until golden. Add dried red chili and curry leaves, sauté for a few seconds.
3. Combine: Pour the tempering over the chutney and mix well.
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