How to Make Fresh Coconut Chutney in Andhra Style

Last Updated: May 6, 2021

Fresh coconuts are famous in South India. It is used widely in all southern states of India for making a wide variety of dishes. Fresh coconut chutney is made in almost all homes. This one is made in Andhra Pradesh. It is a breakfast dish and accompanied with dosas, vadas and idlis.

Ingredients

1 fresh coconut
5 to 6 green chilies
1 tablespoon curd
1 tablespoon tamarind pulp
4 garlic cloves
1 tablespoon mustard seeds
1 tablespoon cumin seeds
3 whole and dried red chilies
1 tablespoon white lentils
1 tablespoon fenugreek seeds
1 teaspoon asafoetida
1 sprig curry leaves
1 tablespoon oil
1/2 cup roasted chana dal
1 glass water

Steps

1
Break a fresh coconut into two pieces. Cut out the pieces from each shell of the coconut.
2
Put the pieces into a mixer grinder.
3
Add the roasted chana dal into the grinder. Also add the water, green chilies, curd, tamarind pulp, garlic cloves and salt.
4
Grind into a paste.
5
Add oil to a frying pan.
6
Split the whole and dried red chilies into two pieces. Add the pieces to the oil along with the cumin seeds, mustard seeds, white lentils and fenugreek seeds.
7
Switch off the gas stove or heat source. Add the curry leaves. Then, sprinkle asafoetida into the mixture.
8
Add the contents of the ground paste of coconut and green chilies to a glass bowl.
9
Mix the paste and other ingredients together.
- Serve. This chutney goes well with dosas, idlis or vadas.

Warnings

Do not store the chutney in the refrigerator for a long time. Only keep for a few days, in a covered container. Discard if it smells bad.

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Use fresh coconut only.

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