Coconut chutney: Difference between revisions

Latest revision as of 19:16, 22 March 2025

A traditional South Indian condiment made from coconut

Coconut chutney is a popular condiment in South Indian cuisine, made primarily from coconut and often served as an accompaniment to dishes such as idli, dosa, vada, and pongal. It is known for its creamy texture and rich flavor, which complements the spicy and savory elements of South Indian meals.

Ingredients[edit]

The basic ingredients for coconut chutney include:

Freshly grated coconut
Green chilies
Ginger
Salt
Tamarind or lemon juice
Curry leaves
Mustard seeds
Urad dal (split black gram)
Chana dal (split chickpeas)
Oil (typically coconut oil or vegetable oil)

Preparation[edit]

Coconut chutney is prepared by grinding the grated coconut with green chilies, ginger, salt, and tamarind or lemon juice to form a smooth paste. The consistency can be adjusted by adding water as needed. The paste is then tempered with a seasoning of mustard seeds, urad dal, chana dal, and curry leaves fried in hot oil. This tempering adds a layer of flavor and aroma to the chutney.

Variations[edit]

There are several variations of coconut chutney, each with unique ingredients and flavors:

Mint Coconut Chutney: Includes fresh mint leaves for a refreshing taste.
Coriander Coconut Chutney: Incorporates coriander leaves for an herbal flavor.
Peanut Coconut Chutney: Adds roasted peanuts for a nutty taste and thicker texture.
Garlic Coconut Chutney: Features garlic for a pungent and spicy kick.

Serving Suggestions[edit]

Coconut chutney is typically served as a side dish with breakfast items like idli and dosa. It can also accompany snacks such as vada and pakoras. The chutney is often served in small bowls or on banana leaves, enhancing the traditional dining experience.

Cultural Significance[edit]

In South Indian households, coconut chutney is a staple, often prepared fresh daily. It is an integral part of the South Indian breakfast and is also served during festivals and special occasions. The use of coconut, a common ingredient in South Indian cooking, reflects the region's tropical climate and agricultural practices.

Related Pages[edit]

@@ Line 1: / Line 1: @@
-{{Use dmy dates|date=August 2019}}
+{{short description|A traditional South Indian condiment made from coconut}}
-{{Infobox prepared food
+{{Use Indian English|date=October 2023}}
-| name             = Coconut chutney
-| other name       = Thenga Chammanthi
-| image            = Coconut Chutney - Home Made.JPG
-| alternate_name   = kayi chattni
-| country          = [[India]]
-| region           = Originally limited to coastal plains of Old Madras Presidency (Coastal Karnataka, Coastal Andhra, Kerala, Pondicherry and Coastal Tamil Nadu) where coconut plantations was a tradition. Later spread out to high plateau of [[Karnataka]], [[Tamil Nadu]], Rayalaseema of erstwhile [[Andhra Pradesh]], and later to [[Telangana]]
-| creator          =
-| course           = [[Condiment]]
-| served           =
-| main_ingredient  = [[Coconut]], , [[ginger]], [[Chili pepper|chillies]], [[curry leaves]], [[mustard seeds]]
-| variations       =
-| calories         =
-| other            =
-}}
-[[File:Coconut Chutney.jpg|thumb|right|Prepared coconut chutney in a bowl]]
-'''Coconut chutney''' is a [[Southern Indian]] [[chutney]]-side-dish and [[condiment]],<ref name="Wahhab Singh 2016"/> a common in the [[Indian subcontinent]]. The condiment is made with coconut pulp ground with other ingredients such as [[chili pepper|green chillies]], [[tamarind]], [[salt]], [[coriander]] and water.<ref name="Wahhab Singh 2016" /> Coconut chutney is made with both red chillies or green chillies. It is served with [[dosa|dosas]],
-[[idli]], [[Bhaji|bajji]], [[bonda]], and [[vada (food)|vada]].<ref name="Hingle 2015"/> In [[Karnataka]] coconut chutney is also served with famous rice dishes such as pulao, [[Pulihora|puliyogare]], tomato bath, vangi bath etc.
-==See also==
+'''Coconut chutney''' is a popular [[condiment]] in [[South Indian cuisine]], made primarily from [[coconut]] and often served as an accompaniment to dishes such as [[idli]], [[dosa]], [[vada]], and [[pongal]]. It is known for its creamy texture and rich flavor, which complements the spicy and savory elements of South Indian meals.
-* [[Kalathappam]]
-* [[Kinnathappam]]
-* [[Chammanthi podi]]
-* [[List of chutneys]]
-==References==
+==Ingredients==
-{{Reflist|refs=
+The basic ingredients for coconut chutney include:
-<ref name="Wahhab Singh 2016">{{cite book | last=Wahhab | first=I. | last2=Singh | first2=V. | title=The Cinnamon Club Cookbook | publisher=Bloomsbury Publishing | year=2016 | isbn=978-1-4729-3307-2 | url=https://books.google.com/books?id=JXv_CwAAQBAJ&pg=PA160 | access-date=October 26, 2017 | page=160}}</ref>
+* Freshly grated [[coconut]]
-<ref name="Hingle 2015">{{cite book | last=Hingle | first=R. | title=Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook | publisher=Vegan Heritage Press | year=2015 | isbn=978-1-941252-10-9 | url=https://books.google.com/books?id=LCUCBQAAQBAJ&pg=PT471 | access-date=October 26, 2017 | page=471}}</ref>
+* [[Green chili|Green chilies]]
-}}
+* [[Ginger]]
+* [[Salt]]
+* [[Tamarind]] or [[lemon juice]]
+* [[Curry leaves]]
+* [[Mustard seeds]]
+* [[Urad dal]] (split black gram)
+* [[Chana dal]] (split chickpeas)
+* [[Oil]] (typically [[coconut oil]] or [[vegetable oil]])
-{{portal bar|Food|India}}
+==Preparation==
+Coconut chutney is prepared by grinding the grated coconut with green chilies, ginger, salt, and tamarind or lemon juice to form a smooth paste. The consistency can be adjusted by adding water as needed. The paste is then tempered with a seasoning of mustard seeds, urad dal, chana dal, and curry leaves fried in hot oil. This tempering adds a layer of flavor and aroma to the chutney.
-[[Category:Indian condiments]]
+===Variations===
-[[Category:South Indian cuisine]]
+There are several variations of coconut chutney, each with unique ingredients and flavors:
-[[Category:Chutney]]
+* '''Mint Coconut Chutney''': Includes fresh [[mint leaves]] for a refreshing taste.
-[[Category:Foods containing coconut]]
+* '''Coriander Coconut Chutney''': Incorporates [[coriander leaves]] for an herbal flavor.
+* '''Peanut Coconut Chutney''': Adds roasted [[peanuts]] for a nutty taste and thicker texture.
+* '''Garlic Coconut Chutney''': Features [[garlic]] for a pungent and spicy kick.
+==Serving Suggestions==
+Coconut chutney is typically served as a side dish with breakfast items like idli and dosa. It can also accompany snacks such as vada and pakoras. The chutney is often served in small bowls or on banana leaves, enhancing the traditional dining experience.
-{{India-cuisine-stub}}
+==Cultural Significance==
-{{dictionary-stub1}}
+In South Indian households, coconut chutney is a staple, often prepared fresh daily. It is an integral part of the [[South Indian breakfast]] and is also served during festivals and special occasions. The use of coconut, a common ingredient in South Indian cooking, reflects the region's tropical climate and agricultural practices.
+==Related Pages==
+* [[South Indian cuisine]]
+* [[Idli]]
+* [[Dosa]]
+* [[Vada]]
+* [[Pongal]]
+[[Category:Indian cuisine]]
+[[Category:Chutneys]]
+[[Category:Coconut dishes]]