Authentic Coconut Chutney Recipe – Ginger & Chilli South Indian Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Chutney Recipe – Ginger & Chilli South Indian Dip

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good coconut chutney is non-negotiable. It’s that perfect little sidekick to crispy dosas, fluffy idlis, and savoury vadas. I remember the first time I tried to make it myself – it didn’t quite turn out right, but after a few attempts (and lots of help from my Amma!), I finally cracked the code. And now, I’m so excited to share my go-to recipe with you!

Why You’ll Love This Recipe

This coconut chutney is seriously addictive. It’s fresh, flavourful, and comes together in just minutes. Plus, it’s incredibly versatile – perfect for a quick weeknight meal or a festive breakfast. It’s a staple in our house, and I guarantee it will become one in yours too! It’s also naturally vegan and gluten-free, making it a great option for everyone.

Ingredients

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

• ¾ cup grated coconut (fresh or frozen)
• ¼ cup roasted gram dal (pottukadalai)
• 1 small green chilli
• 2 dry red chillies
• 1 small piece ginger
• 2 tsp oil
• ¼ tsp black mustard seeds
• 2 shallots (sliced)
• 10-12 curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Coconut: Freshly grated coconut is amazing if you can get it. It really elevates the flavour. But frozen grated coconut works perfectly well in a pinch – just make sure to thaw it before using. Around 150g of fresh or frozen coconut is ideal.
• Roasted Gram Dal (Pottukadalai): This adds a lovely nutty flavour and texture. You can find it at most Indian grocery stores. Don’t skip roasting it – it’s key to the flavour!
• Chillies: The type of chilli you use will affect the spice level. I usually use a mix of green chillies for freshness and dry red chillies for a bit of heat. In my family, we love a good kick, so we sometimes use Byadagi chillies for colour and mild heat, alongside a spicier variety.
• Ginger: A small piece of ginger adds a wonderful warmth and zing.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, let’s make the chutney paste. Blend the grated coconut, roasted gram dal, green chilli, dry red chillies, ginger, and about ½ – ¾ cup of water into a smooth paste. Add more water, a tablespoon at a time, if needed to get the right consistency.
2. Now, for the tempering! Heat the oil in a small pan over medium heat.
3. Once the oil is hot, add the mustard seeds and let them splutter. This is important – you want to hear that pop!
4. Add the sliced shallots and curry leaves, along with the torn red chillies. Sauté until the shallots turn a lovely golden brown.
5. Remove the pan from the heat and immediately mix in the blended coconut paste. The residual heat will cook it slightly and bring all the flavours together.
6. Transfer the chutney to a bowl and serve fresh!

Expert Tips

A few little things I’ve learned over the years:

• Don’t over-blend the chutney paste. You want it smooth, but not completely liquid.
• The tempering is key! Don’t rush it.
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: Reduce or increase the number of chillies to suit your taste. You can even remove the seeds from the chillies for a milder flavour.
• Using Different Types of Chillies: Experiment with different types of chillies for unique flavour profiles.
• Grinding Techniques: Some people prefer a slightly coarser chutney. If that’s you, pulse the ingredients in a food processor instead of blending them completely smooth.
• Festival Adaptations: For special occasions, like a South Indian breakfast platter for Diwali or Pongal, I sometimes add a pinch of asafoetida (hing) to the tempering for an extra layer of flavour.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With dosa, idli, and vada – the classic combination!
• As a dip for vegetable sticks.
• Spread on sandwiches or wraps.
• Even as a topping for rice!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 24 hours. It might thicken slightly, so you can add a splash of water to thin it out before serving.

FAQs

Let’s answer some common questions:

• What is the best way to store leftover chutney? In an airtight container in the fridge for up to 24 hours.
• Can I use pre-roasted gram dal? Yes, you can! Just make sure it’s fresh and fragrant.
• What kind of coconut should I use – fresh or frozen? Fresh is best, but frozen works great too!
• How can I adjust the spice level of this chutney? Use more or fewer chillies, or remove the seeds from the chillies.
• Can this chutney be made in a food processor? Absolutely! Pulse the ingredients until you reach your desired consistency.