Coconut chutney is a South Indian chutney-side-dish and condiment, a common in South Indian states. The condiment is made with coconut pulp ground with other ingredients such as tamarind and green chillies. It is served with Idli, Dosai and vadai. In this post, I am going to share this delicious chutney with some variations. You might have seen coconut chutneys in few colors like white, orange and green. Depending on my mood, I prepare the recipe. If I have good amount of fresh coconut, I would prepare all three and freeze for later use. Before, I share some variations, let’s learn basic chutney. And don’t forget to browse through the end for the other tricks and tips to make it with red, green color.
Now, if you wish to make green coconut chutney, add some green leafy vegetables/herbs like Mint(Pudina), Cilantro(Hara Dhaniya) or the combination of greens with green chilis.
To prepare orange or reddish color, add 3-4 dry red chilis, deseeded (it is important to remove the seeds to achieve color only and to keep chutney mild), alternatively, add fresh red bell pepper or even tomato. The recipe remains the same, just change few ingredients to get the desired results.