Coconut Chutney Recipe – South Indian Style with Shallots & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Coconut Chutney Recipe – South Indian Style with Shallots & Curry Leaves

Hey everyone! If you’ve ever enjoyed a South Indian breakfast, chances are you’ve had a generous helping of coconut chutney alongside your idlis or dosas. It’s the perfect accompaniment – cooling, flavorful, and just…right. I remember the first time I tried to make it myself; it didn’t quite turn out like the ones my Amma (mom) makes! But after a lot of practice, I’ve finally perfected a recipe that’s super close, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This coconut chutney isn’t just a condiment; it’s a little taste of South India in every bite. It’s incredibly versatile, comes together in under 10 minutes, and requires minimal cooking. Plus, the aroma of the tempering (that’s the spiced oil we’ll be making) is just heavenly! It’s fresh, vibrant, and honestly, once you make it homemade, you’ll never go back to store-bought.

Ingredients

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

• 1 cup grated coconut
• 4 shallots
• 1 clove garlic
• 1 small piece ginger
• 1 tsp red chilli powder
• 1 tsp coconut oil
• ¼ tsp black mustard seeds
• ¼ tsp split urad dal
• 3 sliced shallots (for tempering)
• A few curry leaves
• Salt to taste
• Water, as needed

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Fresh Grated Coconut: Seriously, this is key. The flavor is so much brighter and more fragrant than pre-shredded coconut. If you’re wondering how to grate a coconut, I’ll share some tips in the FAQs! (About 150-200g)
• Shallots: These are smaller and milder than regular onions, and they add a lovely sweetness to the chutney. South Indian cuisine uses shallots a lot – they’re a staple! If you can’t find shallots, you can substitute with a small piece of red onion, but the flavour won’t be quite the same.
• Curry Leaves: Don’t skip these! They add a beautiful aroma and a unique flavour that’s essential to South Indian cooking. You can usually find them at Indian grocery stores.
• Spice Level: The 1 tsp of red chilli powder gives a mild heat. Feel free to adjust this based on your preference – I’ll give you some tips on that in the Variations section.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the chutney paste. Combine the grated coconut, shallots, garlic, ginger, red chilli powder, salt, and a little water in a blender.
2. Blend until you get a smooth, creamy paste. Add water gradually, a tablespoon at a time, to help it along. You want it to be thick enough to cling to your idli or dosa, but not too dry.
3. Now for the best part – the tempering! Heat the coconut oil in a small pan over medium heat.
4. Once the oil is hot, add the mustard seeds. Let them pop and splutter – that’s how you know they’re ready.
5. Add the urad dal and cook until it turns golden brown. Keep an eye on it, as it can burn quickly!
6. Add the sliced shallots and curry leaves to the pan. Fry until the shallots are crispy and golden, and the curry leaves are fragrant. This usually takes just a couple of minutes.
7. Pour the hot tempering over the ground chutney. Mix well to combine.
8. Give it a taste and adjust the salt if needed. And that’s it! Your delicious coconut chutney is ready to enjoy.

Expert Tips

• Don’t over-blend the chutney. You want it to be smooth, but not completely liquid.
• Make sure the oil is hot before adding the mustard seeds. Otherwise, they won’t pop.
• The tempering is what gives the chutney its flavour, so don’t skip it!
• For a smoother chutney, you can strain it through a sieve after blending.

Variations

This recipe is a great base, and you can easily customize it to your liking.

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is 100% coconut oil and doesn’t contain any dairy derivatives.
• Spice Level Adjustment: My friend, Priya, loves her chutney fiery. She adds up to 2 tsp of red chilli powder, and sometimes even a chopped green chilli! For a milder chutney, start with ½ tsp of red chilli powder.
• Serving with Idli vs. Dosa: I personally prefer this chutney with soft, fluffy idlis, but it’s equally delicious with crispy dosas. My husband, on the other hand, is a dosa-and-chutney man all the way!
• Regional Variations: In Tamil Nadu, you might find coconut chutney made with a little tamarind for a tangy flavour. In Kerala, they often add a pinch of asafoetida (hing) to the tempering.

Serving Suggestions

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

• Serve with idli, dosa, vada, or uttapam.
• Use it as a dip for vegetable sticks.
• Spread it on sandwiches or wraps.
• Enjoy it with rice and a side of papadums.

Storage Instructions

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

FAQs

• What is the best way to grate fresh coconut? You can use a coconut scraper (available at most Asian grocery stores) or carefully grate it with a box grater. Be careful – it can be a bit tricky!
• Can I use store-bought coconut milk instead of grated coconut? While you can use coconut milk, the flavour won’t be as intense or authentic. If you do, use about ¾ cup of full-fat coconut milk.
• How can I adjust the spice level of this chutney? Start with less red chilli powder and add more to taste. You can also add a chopped green chilli for extra heat.
• What is urad dal and where can I find it? Urad dal is split black lentils. You can find it at Indian grocery stores or online. (About 30-40g)
• How long does this chutney stay fresh in the refrigerator? Up to 3 days in an airtight container.

Enjoy making this recipe, and let me know how it turns out in the comments below! I hope it brings a little bit of South Indian sunshine to your kitchen.