Authentic South Indian Coconut Chutney Recipe – Tamarind & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Coconut Chutney Recipe – Tamarind & Spice Blend

Introduction

Oh, chutney! Is there anything more satisfying with a steaming plate of rice and a dollop of ghee? This South Indian Coconut Chutney is a staple in my family, and honestly, I don’t think I could live without it. It’s the perfect blend of sweet, sour, and spicy – a little explosion of flavour in every bite. I first made this when I was trying to recreate my grandmother’s recipe, and after a few attempts, I finally got it just right. I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any coconut chutney. It’s a beautifully balanced recipe, featuring the tang of tamarind and a lovely depth of flavour from toasted lentils. It’s surprisingly easy to make, comes together in under an hour, and is incredibly versatile. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 1 1/4 cup freshly grated coconut
• 1/2 tsp cumin seeds
• 1 tsp split gram dal (urad dal)
• 1 tbsp chana dal (bengal gram)
• 2 dry red chillies
• 2 green chillies
• 4 garlic flakes
• Gooseberry sized tamarind
• 2-3 tsps oil
• Salt to taste
• 1/2 tsp sugar

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Freshly Grated Coconut: Seriously, this is key. Pre-shredded coconut just doesn’t have the same flavour or texture. If you can, grate it yourself – it’s worth the effort! About 1 medium coconut will give you this amount.
• Tamarind: Tamarind adds that wonderful sourness that balances the sweetness of the coconut. The sourness levels can vary depending on the tamarind, so start with a small piece and add more to taste. Some regions in South India prefer a more pronounced tamarind flavour, while others like it more subtle.
• Red & Green Chillies: This is where you can really customize things. I like a bit of a kick, so I use both, but feel free to adjust the quantity based on your spice preference. Remove the seeds from the green chillies for a milder chutney.
• Urad Dal & Chana Dal: These lentils add a lovely nutty flavour and texture. Toasting them really brings out their flavour, so don’t skip that step!
• Mustard Seeds & Curry Leaves: These aren’t in the chutney itself, but they’re essential for the tadka (tempering) which adds a final layer of flavour. The sizzle and aroma are just heavenly!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a little oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
2. Now, add the urad dal and chana dal. Fry them until they turn golden brown – this usually takes a few minutes. Keep stirring so they don’t burn!
3. Add the garlic flakes, dry red chillies, and green chillies. Fry for about 30 seconds, until the garlic is lightly golden and fragrant.
4. Add the grated coconut and stir-fry for about a minute. This helps to lightly toast the coconut and bring out its flavour.
5. Remove the pan from the heat and let the mixture cool completely. This is important – you don’t want to burn yourself when you grind it!
6. Once cooled, transfer the mixture to a blender or grinder. Add the tamarind, salt, and sugar. Grind to a coarse paste, adding minimal water – you want a thick chutney.
7. Now for the tadka! Heat a teaspoon of oil in a small pan. Add the mustard seeds and let them pop. Then, add the split gram dal and curry leaves. Fry until the dal is golden brown and the curry leaves are crisp.
8. Pour the tadka over the chutney and mix well.

And that’s it! Your authentic South Indian Coconut Chutney is ready to enjoy.

Expert Tips

• Don’t over-grind the chutney. A slightly coarse texture is traditional and adds to the flavour.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• If the chutney is too thick, add a little water, one teaspoon at a time, until you reach your desired consistency.

Variations

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

• Spice Level: For a milder chutney, reduce the number of green chillies or remove the seeds. For a spicier chutney, add more chillies or use hotter varieties. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Festival Adaptations: This chutney is often made during festivals like Onam and Pongal. Some families add a pinch of asafoetida (hing) to the tadka during these occasions for a more festive flavour.

Serving Suggestions

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

• With steamed rice and a dollop of ghee – the classic combination!
• As a side dish with dosa, idli, or vada.
• Spread on sandwiches or wraps for a flavourful twist.
• Even as a dip for vegetables!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a little water to loosen it up before serving.

FAQs

• What is the best way to grate fresh coconut? A traditional coconut scraper works best, but you can also use the grating attachment on a food processor. Be careful not to grate your knuckles!
• Can I use coconut milk instead of grated coconut? While you can use coconut milk, it won’t have the same texture or flavour. Grated coconut is really the way to go for authentic results.
• How can I adjust the chutney’s consistency? Add water, one teaspoon at a time, until you reach your desired consistency.
• What is the purpose of adding sugar to chutney? The sugar balances the sourness of the tamarind and enhances the overall flavour.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavours have had a chance to meld together.
• What are some other dishes this chutney pairs well with besides rice? It’s amazing with South Indian pancakes (appam) and even with a simple cheese and tomato sandwich!