Coconuts are good for you, scientists agree after years of going back and forth on it. For us Keralites, it is indeed the Kalpavriksha, making its way into our daily culinary life like nothing else. We use coconut oil to cook, coconut paste and milk in curries, coconut chutneys for breakfast, lunch and dinner and even toddy in those leisure hours.
When you go to a restaurant outside Kerala, most of the white chutneys have a mix of lentils in it and I usually end up eating my favorite Dosas only with Sambar. When I make it at home, I religiously use only coconut, and that too in the stone grinder instead of mixer grinder 🙂
This whilte chutney goes very well with dosa, idli and urdal vada. It is a perfect blend of fresh juicy coconut with green chillies and fresh ginger. Final touch of fried mustard and curry leaves make it an awesome condiment for some of the south Indian breakfasts.
- Grated coconut : 1 Cup
- Green Chilli : 2-3 (vary as per the spice level)
- Curry leaves : 5-10 leaves
- Mustard : 1/4 teaspoon
- Oil : 2-3 teaspoons
- Red Chilli : 2
- Salt : 1/4
- Water : 1/2 cup (vary – as per the type you need)
Step1: Grind Coconut, ginger, green chilli and salt using a mixer grinder or stone grinder. Add water little by little and make a smooth paste.
Step2: Take out from the jar and add water if you prefer it liquidy..
Step3: In a small pan, add oil. Once it is hot add mustard seeds and allow it to pop. Add curry leaves and red chilli. Pour this into the mix from Step2.
White chutney is ready to serve !!
If you would like to have slight tangy taste, add little sour curd or butter milk and mix well.
Would be great with thattile-kutti-dosa (small pancakes)