Authentic Green Chilli Coconut Chutney Recipe – Indian Breakfast Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Green Chilli Coconut Chutney Recipe – Indian Breakfast Side Dish

Hey everyone! If you’re anything like me, you need a good chutney with your breakfast. Especially those South Indian staples like idli, dosa, or vada. This Green Chilli Coconut Chutney is a family favourite – it’s vibrant, flavourful, and comes together in under 15 minutes. I first made this when I was trying to recreate my grandmother’s recipe, and honestly, it’s been a go-to ever since! Let’s dive in, shall we?

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a burst of fresh flavours – spicy, tangy, and subtly sweet. It’s incredibly versatile, perfect not just for breakfast but also as a side with lunch or even as a dip for snacks. Plus, it’s super easy to make, even if you’re new to Indian cooking. Trust me, once you try this, you’ll be hooked!

Ingredients

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

• 2 tablespoon coconut oil (approx. 30ml)
• 3 green chillies
• 1 pod country garlic (approx. 4-5 cloves)
• 1 sprig curry leaves (approx. 10-12 leaves)
• 1 cup onions, chopped (approx. 150g)
• 1 cup tomatoes, chopped (approx. 200g)
• 0.25 inch tamarind piece
• 0.5 teaspoon salt (approx. 2.5g)
• 0.5 teaspoon sugar (approx. 2.5g)
• 2 sprigs coriander leaves

Ingredient Notes

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

Coconut Oil: Regional Variations & Health Benefits

Coconut oil is key here. In South India, coconut oil is the cooking oil of choice, lending a beautiful aroma and flavour. You can use refined or unrefined – unrefined will have a stronger coconut taste. A good quality coconut oil really elevates the chutney.

Green Chillies: Spice Level & Types

The number of green chillies depends on your spice preference! I usually use 3-4 for a good kick, but feel free to adjust. You can use any variety – the longer, thinner green chillies are generally milder, while the shorter, fatter ones pack more heat.

Country Garlic: Unique Flavor Profile

Now, this is where it gets interesting. Country garlic (also known as shallots) has a milder, sweeter flavour than regular garlic. It’s a staple in South Indian cooking. If you can find it, definitely use it!

Curry Leaves: Aromatic Significance

Don’t skip the curry leaves! They add such a wonderful aroma and flavour. Gently crush them before adding to the pan to release their oils.

Tamarind: Balancing Tartness in South Indian Cuisine

Tamarind provides that lovely tanginess that balances the spice. You can use tamarind paste if you don’t have a piece, just use about 1 teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pan over medium heat.
2. Add the green chillies, country garlic, and curry leaves. Sauté for a minute or two until fragrant.
3. Toss in the chopped onions and tomatoes. Cook until they soften, about 5 minutes.
4. Add the tamarind piece, salt, and sugar. Mix well.
5. Cover the pan and cook for another 5 minutes, stirring once halfway through. This helps the flavours meld together beautifully.
6. Now, take the pan off the heat and add the coriander leaves. Give it a good mix until the coriander wilts.
7. Let the mixture cool down slightly before transferring it to a blender.
8. Grind to a coarse texture without adding any water. You want it to be a little chunky, not a smooth paste.
9. And that’s it! Your Green Chilli Coconut Chutney is ready to serve.

Expert Tips

• Don’t over-blend: A coarse texture is what you’re after.
• Taste as you go: Adjust the salt, sugar, and chillies to your liking.
• Cool completely: Chutney tastes best when it’s chilled.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any hidden animal products.

Spice Level Adjustment

Want it milder? Remove the seeds from the green chillies. Want it hotter? Add a few more chillies or a pinch of cayenne pepper. My friend, Priya, always adds a tiny bit of Kashmiri chilli powder for colour and a mild heat.

Serving Size Adaptation

Halve the recipe for a smaller batch, or double it if you’re feeding a crowd. It keeps well, so making a larger batch is always a good idea.

Festival Adaptations (e.g., Onam, Ganesh Chaturthi)

This chutney is a staple during festivals like Onam and Ganesh Chaturthi in South India. It’s often served as part of a traditional sadya (feast).

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With idli and dosa – the classic pairing!
• As a side with vada and bonda.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions!

What is the best way to store leftover chutney?

Store it in an airtight container in the fridge. A little bit of oil on top helps preserve it.

Can I make this chutney ahead of time?

Absolutely! It actually tastes better after the flavours have had a chance to develop.

What can I substitute for tamarind?

If you don’t have tamarind, you can use a tablespoon of lemon or lime juice. It won’t be exactly the same, but it will still add a nice tang.

How do I adjust the spice level of this chutney?

Remove the seeds from the chillies for a milder chutney, or add more chillies for extra heat.

What is the difference between country garlic and regular garlic, and can I substitute?

Country garlic (shallots) is milder and sweeter than regular garlic. If you can’t find it, you can use 2-3 cloves of regular garlic, but the flavour will be different.