This is the basic, simple and popular coconut chutney recipe which makes a quick and yummy South Indian style side dish with dosa or idli. There are many variations you can find for this recipe as you can add many other ingredients to this basic coconut chutney to make it in different ways.The coconut chutney featured here is white coconut chutney, where we use green chilies to add spiciness. If you want to make red coconut chutney, replace the green chilies with dry red chilies (or use red chili powder).
For best results, serve the chutney hot. You can use the coconut chutney in room temperature also though hot chutney always tastes the best.
I used few curry leaves for preparing the chutney and also seasoning. When you add curry leaves, make sure there is no water content in the leaves. you can serve it as a savory side dish or dip for anything you wish!
If you are looking for coconut chutney that is more thick and sour which go very well with rice, you may avoid water and add a small amount of tamarind. Also try this dry ginger coconut chutney recipe
which goes great with rice.
Coconut chutney is a basic savory coconut dip which can be used as a side dish for many recipes, so you can try adding different flavors to the recipe and experiment yourself for new exotic tastes!
Cashew nut is an optional ingredient but adding cashews make the chutney more delicious and creamy, so I would totally recommend using them!
More Popular Optional Ingredients for Coconut chutney
Ginger, Garlic (crushed)
Channa dal or Urad dal ( for seasoning)
You can try adding 1 teaspoon of chopped garlic or ginger along with the ingredients and blend together for a different flavour.
Channa dal(Bengal gram) or urad dal also can be added to the oil for seasoning, after the mustard seeds have spluttered.
To add a slight red color to the chutney, add 1 or 2 red chili peppers to the ingredients and blend together. Or you can also add 1/4 teaspoon of red chili powder to the mixture.