Chutney, an Indian condiment is well known all over. And the South Indian Coconut Chutney needs no introduction. As I have mentioned earlier, we love Idlis and Dosas for breakfast. Just like the variety of idlis and dosas, my Mom used to make a variety of coconut chutneys. If you are looking for something new and different, try these Konkani variations of chutneys and make your everyday breakfast more tasty.
Shredded or Grated Coconut (fresh or frozen) - 1 cup
Phutane/Split Dalia/Roasted Chickpeas - 1 tbsp (optional)
Tamarind/Chincham/Chinch/Imli Paste - 1/2 tsp
Green Chillies/Tarani Mirsang - 4
Asafoetida/Hing - 1/4 tsp
Curry Leaves/Kadipata/Karbeo - a sprig
Mustard Seeds/Sasam - 1/2 tsp
Dry Red Chillies - 2
Oil preferably Coconut oil
How to prepare South Indian Coconut Chutney:
- Wash curry leaves and green chilies. Pat them dry. Make slits in the green chillies with a knife. Roast the green chillies with few drops of oil, until the skin gets slightly glazed.
- Grind grated coconut, split dalia, roasted green chillies, tamarind and salt to a fine or slightly coarse paste. Add water little at a time, for grinding the chutney.
- For tempering/tadka/phaNa, heat about 1 tsp oil. Add mustard seeds, dry red chillies, curry leaves and asafetida. Turn off the heat when mustard seeds pop. Add ground coconut paste to it and your Coconut Chutney is ready.
- If you don't like this tempering, substitute the tempering with ginger and add it while grinding coconut.
Some Konkani style Coconut Chutneys:
- Kande Tamboli - Coconut Chutney with Red Chillies topped with raw onions.
- Bhenda Chutney - Coconut Chutney with Shallow fried Okra/Bhendi/Lady's finger.
- Tavshe Chutney - Coconut Chutney with Shallow fried Cucumbers/Tavshe/Kakdi.
- Phutane Chutney (Dry) - Dessicated (Dry) Coconut and Dalia/Phutane Chutney.
- Lasani Chutney (Dry) - Dessicated Coconut Chutney with a garlic/lahsun flavor. More commonly used for Vada Pav.