Garlic Coconut Chutney Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Garlic Coconut Chutney Recipe – Authentic South Indian Spice Blend

Hey everyone! If you’re anything like me, you live for that perfect side dish that just elevates a simple meal. And let me tell you, this Garlic Coconut Chutney is exactly that. It’s a South Indian staple in my house, and once you try it, it’ll be in yours too! I first made this when I was trying to recreate my grandmother’s incredible breakfasts, and honestly, it’s gotten pretty close.

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic accompaniment to idli, dosa, vada, or even a simple bowl of rice. The combination of roasted garlic, coconut, and spices is just… magical. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a flavour bomb that’s ready in under 20 minutes!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 3 tsp oil
• 1 cup garlic
• ?? cup chana dal (split chickpeas)
• ?? cup urad dal (split black lentils)
• 2 tbsp toor dal (split pigeon peas)
• 2 tbsp sesame seeds
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 cup dry coconut slices
• 10 dried red chilies
• 1 small piece tamarind
• 1 tbsp salt
• 1 small piece jaggery (or brown sugar)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney truly special:

• Dried Coconut: Don’t skip the dried coconut! It gives the chutney a unique texture and flavour that fresh coconut just can’t replicate. If you can find copra (dried coconut meat), even better!
• Chili Varieties: I usually use a mix of Byadagi chilies (for colour) and Guntur chilies (for heat). Feel free to experiment with your favourite types – just adjust the quantity to your spice preference.
• Garlic is Key: Seriously, don’t skimp on the garlic! Fresh, good-quality garlic is essential for that signature flavour. I prefer using the larger, local Indian garlic varieties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 3 tsp of oil in a pan over medium heat. Add 1 cup of crushed garlic and roast until it turns golden brown and wonderfully crispy. This is where the magic starts! Set the roasted garlic aside.
2. In the same pan, add ?? cup chana dal, ?? cup urad dal, and 2 tbsp toor dal. Roast them on low heat, stirring constantly, until they become aromatic – about 3-5 minutes.
3. Now, add 2 tbsp sesame seeds, 1 tbsp cumin seeds, and 1 tbsp coriander seeds to the pan. Roast for another 2 minutes, until fragrant. Transfer everything to a plate to cool down.
4. Heat 2 tsp oil in the pan again. Add 1 cup of dry coconut slices, 10 dried red chilies, and a small piece of tamarind. Fry until the coconut turns a beautiful golden colour.
5. Once everything has cooled completely, it’s grinding time! First, grind the coconut-chili mixture to a fine powder.
6. Next, add the roasted dal mixture and grind again, but this time to a slightly coarse texture. We don’t want it completely smooth.
7. Finally, add the roasted garlic, 1 tbsp salt, and a small piece of jaggery. Pulse a few times to combine everything. Don’t over-grind!
8. And that’s it! Transfer your delicious Garlic Coconut Chutney to an airtight container.

Expert Tips

• Cooling is Crucial: Make sure all the ingredients are completely cool before grinding. This prevents the chutney from becoming oily.
• Don’t Over-Grind: A slightly coarse texture is what you’re after. It adds to the overall experience.
• Taste as You Go: Feel free to adjust the salt and jaggery to your liking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Spice Level:
  • Mild: Reduce the number of dried red chilies to 5-6.
  • Medium: Stick with the 10 chilies.
  • Hot: Add a couple of extra chilies or use hotter varieties! My friend, Priya, loves to add a few bird’s eye chilies for a real kick.
• Regional Variations:
  • Tamil Nadu: Often includes a pinch of asafoetida (hing) during roasting.
  • Karnataka: Sometimes uses a bit of grated ginger along with the garlic.
  • Andhra: Known for being spicier, with a higher chili-to-coconut ratio.
• Storage:
  • Refrigerator: This chutney will stay fresh in the refrigerator for up to a week.
  • Freezer: For longer storage, freeze it in small portions for up to a month.

Serving Suggestions

Honestly, you can serve this chutney with almost anything! But here are a few of my favourites:

• Idli and Dosa (of course!)
• Vada
• Uttapam
• Rice (especially lemon rice or curd rice)
• Even as a spread for sandwiches!

Storage Instructions

To keep your chutney fresh and flavourful, store it in an airtight container. Always use a clean, dry spoon when taking out a portion to prevent contamination.

FAQs

Let’s answer some common questions:

• What type of oil is best for roasting the spices? I prefer using groundnut oil or sesame oil, as they have a nice flavour that complements the spices.
• Can I use fresh coconut instead of dried coconut? While you can, the texture and flavour won’t be quite the same. Dried coconut gives it that authentic, slightly grainy texture.
• How can I adjust the spice level of this chutney? Simply adjust the number of dried red chilies! Start with fewer and add more to taste.
• What is the purpose of adding tamarind to the chutney? Tamarind adds a lovely tanginess that balances the richness of the coconut and garlic.
• How long does this chutney stay fresh? In the refrigerator, it will stay fresh for up to a week. You can also freeze it for longer storage.

Enjoy making this delicious Garlic Coconut Chutney! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!