Coconut chutney is a South Indian chutney-side-dish and condiment, a speciality common in North Malabar and Coastal Regions of Karnataka. This is a coconut stew mixed with other spices and served with Idli, Dosai, vadai and even with cooked rice. It is made with two methods: liquid and solid.
Liquid Coconut Chutney is served with Idli, Vada and Dosa whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner. Ingredients for making uruttu chammanthi can vary from region to region. Generally the ingredients are coconut,dried red chillies, shallots and ginger. Other optional ingredients include tamarind, curry leaves, garlic and coriander powder. Most of the time, the red chillies are dry roasted in a pan before making uruttu chammanthi whereas in chammanthis used for idlis and dosas the chillies are not roasted.
In Kerala, people make white chammanthis using green chillies instead of red chillies. This is generally served with idlis. Here you go, the healthier version of Coconut Chutney!!!
- Freshly Grated Coconut 1 Cup
- Shallots 3 Nos.
- Green Chilly 4-5 Nos. (Increase the numbers if need more spicy)
- Ginger 1/4 Teaspoon
- Cashew Paste 1 Teaspoon
- Water as Required
- Coconut Oil, Mustard Seeds, Dried Red Chilly, Curry Leaves for seasoning
- Grind Freshly Grated Coconut, Shallots, Green Chilly, Ginger, required salt, few curry leaves and Cashew Paste with a little water till it become smooth paste
- Transfer in to a bowl; Heat Coconut oil in a small pan and splutter Mustard Seeds, Dried Red Chilly, Curry Leaves and pour it straight over on chutney
- Mix well before serving!!