Try fresh coconut chutney with dosas or your favourite curry.
If you like coconut, you’re going to love this one. Fresh coconut chutney is popular in Southern India. It’s often served with idlis and dosas along with a hot sambar soup. It’s usually eaten by hand with the idlis or dosas being dipped into the chutney or the sambar.
This is an easy recipe once you get your coconut open. I hate messing about with fresh coconuts but believe me, the work is worth the effort. If you can’t get your hands on a fresh coconut all Asian shops sell frozen grated coconut which works really well.
Fresh coconut chutney served with dosas.
Fresh coconut chutney is very light and works as well served with your favourite curries as it does served the traditional way with dosas and idlis.
You will love the flavour of the curry leaves and the tamarind sauce adds just enough tartness to set all the flavours off nicely.
Lay out your ingredients so you see what you’re working with!
Blend the coconut with the chillies, salt and tamarind.
The finished blended coconut should look like this when blended with the chillies and tamarind.
Fry the mustard seeds until they pop and then add the curry leaves.
Serve the fresh coconut chutney with dosas.
Fresh Coconut Chutney
- 1 fresh coconut - grated or finely chopped
- 2 green chillies - finely chopped
- 1 tablespoon sunflower oil
- 1 teaspoon mustard seeds - yellow or black will do here
- 10 fresh curry leaves
- 1 teaspoon tamarind puree
- Place the coconut in a food processor and blend until the coconut pieces are very fine - almost a paste.
- Add the chopped green chillies and blend for a further 30 seconds.
- Spoon in the tamarind puree and salt to taste and blend for 30 seconds more.
- Now heat the oil in a pan.
- When hot, toss in the mustard seeds. When they begin to pop, add the curry leaves and fry for about 30 seconds. The room will become quite fragrant from the curry leaves.
- Pout this oil mixture into the coconut and stir well.
- Serve with dosas or idlis.