Authentic Coconut Chutney Recipe – South Indian Green Chilli & Tamarind Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Chutney Recipe – South Indian Green Chilli & Tamarind 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 blend of creamy, spicy, and tangy that just elevates everything – idli, dosa, even a simple vada. I remember the first time I tried to make it myself… it took a few attempts to get the texture just right, but now it’s a staple in my kitchen! I’m so excited to share my go-to recipe with you.

Why You’ll Love This Recipe

This coconut chutney recipe is seriously quick and easy – ready in under 10 minutes! It’s bursting with fresh flavors, and honestly, it’s way better than anything you can buy in a jar. Plus, it’s incredibly versatile. It’s not just for breakfast; it’s a fantastic dip for snacks or a side for lunch. You’ll be reaching for this one again and again, I promise.

Ingredients

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

• 1 cup freshly grated coconut
• 4-5 Indian green chillies (adjust to your spice preference!)
• 2 small garlic pods
• 1 lime-sized tamarind (deseeded)
• Salt to taste
• 2-3 tablespoons water (plus more if needed)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Fresh Coconut: Seriously, use fresh! It makes all the difference. Frozen coconut can work in a pinch, but the flavor won’t be quite the same. About 150-200g of fresh coconut is ideal.
• Green Chillies: South India uses a fantastic variety of green chillies. Byadagi chillies are great for colour and mild heat, while longer, thinner green chillies pack more punch. Adjust the quantity depending on how spicy you like things.
• Tamarind: Good quality tamarind is key for that lovely tang. Look for blocks that are pliable and not too brittle. If yours is very hard, soak it in warm water for 10-15 minutes to soften it before deseeding. About 20-25g of tamarind is what you’re looking for.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, combine the freshly grated coconut, green chillies, garlic, tamarind, and salt in your blender.
2. Add 1 tablespoon of water to get things moving.
3. Now, start grinding! Gradually add the remaining water, a tablespoon at a time, until you reach a thick, coarse consistency. We don’t want it too smooth – a little texture is perfect.
4. Give it a taste! This is where you can adjust the salt, tamarind, or chillies to your liking. I usually add a tiny pinch more salt, but everyone’s palate is different.
5. Serve immediately with your favourite South Indian dishes!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-grind the chutney! You want a slightly coarse texture, not a smooth paste.
• If the chutney is too thick, add a little more water, one teaspoon at a time.
• Taste as you go! Adjusting the seasoning is crucial for getting the perfect flavour.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind source if you’re super strict.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies. For extra heat, add a bird’s eye chilli or two! My friend Priya loves to add a tiny piece of scotch bonnet for a real kick.
• Kerala Style: Add a small piece of ginger along with the garlic for a warmer flavour.
• Tamil Nadu Style: A pinch of asafoetida (hing) adds a lovely savoury note. My grandmother always used to add this!

Serving Suggestions

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

• With idli and sambar – the classic combination!
• As a dip for dosa or vada.
• Spread on sandwiches or wraps for a flavourful twist.
• Even with rice and a little ghee – surprisingly delicious!

Storage Instructions

This chutney is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. It might lose a little of its vibrant colour, but the flavour will still be great.

FAQs

Let’s answer some common questions:

• What type of coconut is best for chutney? Fresh, mature coconut is ideal. The flesh should be firm and white.
• Can I use coconut milk instead of grated coconut? While you can, it won’t have the same texture or flavour. Grated coconut is really the way to go.
• How do I adjust the chutney’s consistency? Add water, one teaspoon at a time, until you reach your desired consistency.
• Can I make this chutney ahead of time? It’s best made fresh, but you can prep the ingredients (grate the coconut, deseed the tamarind) ahead of time.
• What is the best way to store leftover chutney? In an airtight container in the refrigerator for up to 2 days.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!