This Coconut Chutney is Made for Lunch!!
You might be wondering – why is this coconut chutney made only for lunch? Why not serve it with your favourite dosa or idli? Don’t worry, I’ll tell you that little secret in a bit.
Chutneys, as you know, are usually non-cooked taste enhancers. As the name suggests, the star of this chutney is coconut – fresh, grated, and full of flavour. Coconut chutney is “born and raised” in Kerala.
That’s right – there are many versions of coconut chutney here, each with a slight twist depending on the region or family. But here, we’re talking about the most basic, traditional version.
The base version includes fresh coconut, a few shallots, a bit of tamarind, curry leaves, and salt. That’s it – simple ingredients with bold flavours.
Now for the secret. In Kerala, tamarind is usually used in curries, not in chutneys meant for tiffin like dosa or idli. But in this lunch chutney, tamarind plays a key role. It gives the chutney a sharp, tangy taste that blends beautifully with steamed rice. That’s why I say it’s best suited for lunch. But hey, that’s just my version of taste. You’re free to eat it with anything you like.
In fact, sometimes I just eat the chutney by itself – that tangy punch mixed with the mild heat from shallots and the aroma of curry leaves is absolutely delicious. You can also pair it with a bowl of hot congee. Trust me, it’s a match made in Kerala!
Coconut Chutney for Lunch
Ingredients
Instructions
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Get ready all Ingredients
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In a Blender mix all ingredients and ground coarsely without a drop of water
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When it blended together remove it from blender and use it
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Note: to Use Chutney with Dosa or Idli, No need to add Tamarind
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Best with Rice, Rice Porridge ( Kanji/ Palakanji)