A chutney is a side dish or condiment typically associated with cuisines of the Indian subcontinent. Chutneys are diverse as are cuisines and cultures and can made in a wide variety of forms. The ingredients it may consist of is very diverse, coconut, tomato, yoghurt or curd, cucumber, onion, mint, coriander leaf to mention just a few.

Coconut chutney is popular in many parts of India where coconut is abundantly available. The same goes for Sri Lanka.

As the name suggests, the main ingredient in this chutney is coconut, but depending on what other ingredients are added, there are several types of coconut chutney. Red, green, and white coconut chutneys are the most popular. They are usually served as a side dish to thosai, idli, and vadai.

Ingredients

All 3 chutneys mentioned have a few ingredients in common:

• ½ cup packed grated coconut
• 1 tbsp roasted channa dhal
• Small piece ginger chopped (~ ½ inch)
• ½-1 tsp tamarind paste
• ½ water or as required
• Salt to taste

White

• 2 green chilies chopped

Red

• 2 dried red chilies broken

Green

• 2 green chilies chopped
• ½ cup coriander leaf

Tempering (same for all except add 1 dried red chili for the white coconut chutney)

• ½ tsp mustard seeds
• ½ cumin seeds
• ½ tsp ural dhal
• ½ tsp roasted channa dhal
• 10-15 curry leaflets
• 1 tsp ghee

Method

Grind all the ingredients (except those for tempering) together to a smooth consistency. Place in serving dish. Heat ghee, add the mustard and cumin seeds, then add the dhals, for white chutney add the dried red chili at his point. Add the curry leaf. Pour hot over the chutney. The chutney can be frozen. Freeze before adding the tempering.