Recipe for Andhra Coconut Chutney
In India, coconuts are offered to Deities in almost every temple. Coconuts are a constant in many rituals as they are deemed to be auspicious. It is believed to be the symbol of Brahma, Vishnu and Mahesh. Coconuts are like armour protecting us from negative energies and Vastu anomalies in the house. Any foundation laying, be it home, office or launching a new business starts with breaking a coconut. This ritual is said to make the venture successful and keep it safe from difficulties. It is interesting to note that this coconut-breaking tradition started to end the culture of animal sacrifice. The hard shell is likened to the human ego whilst the soft inner flesh is believed to represent peace. This Recipe for Andhra Coconut Chutney makes me nostalgic.
Anecdotes of Childhood
When I was a kid, there was this restaurant( Nataraj Hotel) a few hundred meters away from home. The chutney served there was out of this world. and it never tasted the same at home. We were regulars there and there were takeaways every other day. Once I asked the steward-‘What is the secret to the tasty chutney in your hotel? He replied,” We use the coconuts left over at the temple and thus our chutney tastes divine!” And I actually bought that answer!
Idli, dosa, upma or uttapam are served with various powders. Coconut is sweet and neutralizes the spicy sambar and podi. A couple of green chillies are added to make it spicier. Roasted Bengal gram is added to sliced coconut and made into a paste. Add a little milk or yoghurt to enhance the taste. Coconuts were easily available in the coastal areas and now I spotted them in Kashmir as well.
While buying a coconut, shake it to check if it has water. It should neither be too old nor too fresh. You can use this for the chutney or even eat it raw.
Recipe for Andhra Coconut Chutney
½ coconut, peeled & sliced
¼ cup roasted chana dal
2 green chillies
2 spoons milk
Salt to taste (rock salt or sea salt)
For the tempering:
1 tsp oil
2 dry red chillies split
1tsp Bengal gram or chana dal
1 tsp mustard seeds
Few curry leaves
Firstly, peel and cut the coconut into thin slices.
Now, add the coconut, roasted dal and green chillies to the mixer.
Next, add a little water to make a coarse paste.
Later, transfer the chutney into a bowl, and add the salt and milk. Mix thoroughly.
Subsequently, take a small pan for tempering. Heat the oil and add the dry red chillies till fried. Now add the dal. When it turns golden brown add the mustard seeds. Once they splutter, add the curry leaves till crispy.
Lastly, pour this tempering over the coconut paste. Your chutney is ready to serve with idli.
This chutney can be stored in the refrigerator for a couple of days or more in the freezer.
Idli or dosa is usually served with, check out the sambar, chutney and podi posts. This chutney is an accompaniment to other dishes like idli, dosa, egg dosa, sweet potato stuffed dosa, aloo bonda with dosa batter, rava paniyaram, guntapunugulu, Vada, and Mysore bajji.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.’
- Now, add the coconut, roasted dal and green chillies to the mixer.
- Next, add a little water to make a coarse paste.
- Later, transfer the chutney into a bowl, and add the salt and milk. Mix thoroughly.
- Subsequently, take a small pan for tempering. Heat the oil and add the dry red chillies till fried. Now add the dal. When it turns golden brown add the mustard seeds. Once they splutter, add the curry leaves till crispy.
- Lastly, pour this tempering over the coconut paste. Your chutney is ready to serve with idli.
- This chutney can be stored in the refrigerator for a couple of days or more in the freezer. It goes extremely well with idli, dosa, uttapam, masala paniyaram, upma, Vada, and Mysore bajji. It tastes great with steamed rice as well, try it.
- Idli or dosa is usually served with Sambar, coconut chutney and podi. This chutney is an accompaniment to other dishes like idli, dosa, egg dosa, sweet potato stuffed dosa, ravva paniyaram, guntapunugulu, Vada, and Mysore bajji
- The coconut must be fresh
- Make a coarse chutney
- Milk or yoghurt can be added.
I follow exactly the same ingredients. Felt like I am making it in my kitchen. That Cone Dosa pic was tempting. Curry leaf added that authentic touch to the plate. And the bonda pic also came out very good.
Thank you so much Alpana
As the chutney is considered to be a kind of dip but for us, as a family, it also translates to a side dish, hehehe. My family loves coconut chutney and it is never enough no matter how huge a batch I prepare every time. The recipe you have shared here looks tempting too, I am surely going to give this a try soon.
Simple yet super tasty chutney recipe. Thank you Harjeet for this. I loved reading anecdotes section.
It is little bit different from Maharashtra style. We usually add coriander and lemon juice. Idli plate looks so tempting. Yes, your tip is right. Coconut must be fresh and you will come to know by shaking it only😊
I learnt this chutney when we were posted in Hyderabad and I usually make it this way. But I add curd instead of milk.
You have absolutely no idea how hungry I felt after looking at these tempting pictures! I am a total chutney person and always ask for second helpings. I wish to try this Andhra-style coconut chutney soon.
Coconut chutney is common in the south side and i really like the idea of using chana dal, will gv this 1 a shot
I am married in Mumbai so I agree with Neeta’s comment above that the Maharashtran style is different. However, I would like to try your recipe too.
I always had a struggle in making coconut chutney . I had tried few times before but it never turned out good . But now with your post I got solution. Will revisit your blog and follow the exact steps you have mentioned and let you know how it turned out .
There are so many different ways to make coconut chutney but this is first for me where milk is used, usually it’s curd. Looks interesting. Since dosas are our favourite breakfast I will make chutney the Andhra way next time.
That’s how I make the coconut chutney. Got it off the net actually. I liked that little anecdote. That’s how it tastes divine. I’m going to use it somewhere, with your permission of course.
I usually make coconut only chutney but day before I tried with chana dal. I think the quantity i used was more cuz it smelled like chana or I didn’t roast properly. Thank you for this recipe Harjeet… I will use your recipe when I make it next.
btw, I love the ‘anecdotes of childhood’ section💖
I love your stories as much as your recipes. As a child, I can completely get you buying that and why not. Will surely try out your recipe next time. Thanks for sharing it.
I love this chutney! Thanks so much for sharing the recipe have been searching for a good one for it. Will try soon
Staying in Andhra Pradesh for long period of time I am totally in love with the coconut chutney and must say you have captured the right essence of it in your recipe.
My favorite chutney! I’ve never added milk, will try it with milk. The photos are really good. Your dosa is crispy and perfect!
I can totally imagine eating this raw. I believe there is some version of Natraj hotel in everyone’s life. It is indeed an awesome feeling to replicate what you love to eat. This is definitely worth a try.
Harjeetji I made this chutney two days back and good to know that I am following your recipe. I love all the chutnies made in South and can have them with anything.
I always loved coconut chutney served with dosa or idli. Never tried this at home. I would love to try this recipe.
I just love coconut chutney with my dosa. I dont use milk instead I use the water of the coconut. Will try it with milk next time. The photos looks soo yummy!
I make coconut chutneys but have never tried with milk. I will definitely try this recipe as my daughter loves it too, with dosa
I am a big fan of your blog.ibcome here to look what’s new recipe this time..i share this with my husband as well ..as he is very good cook ..we try to make something new from your work.
In Kerala we use majority coconut and gram on very small quantities.will try the Andra version next time we cook dosa.
I absolutely love coconut chutney and we make it at home too. Enjoyed your personal anecdote too.