Coconut curd chutney recipe

Coconut curd chutney recipe – yet another variation to the coconut chutney. As the name says, it is made from coconut and yogurt. Tempering is made on top to enhance its flavor.

South Indian breakfast whether it is idli, uttapam, dosa or upma is not complete without chutney on side. And coconut based chutneys are most popular amongst all.

There are many different variations in making coconut chutney e.g. plain, with red chillies, with coriander leaves, with mint leaves, with garlic and so on.

Today’s version is with curd. It adds slight sour taste to the chutney. Adjust the amount of chilies as per your liking spiciness. I prefer mild so I have added only 2 small chilies.

Whenever I am making south Indian meal or breakfast, I try to make different chutney each and every time. So we do not get bored of having same old things. Variations in side dishes show some excitement to the whole meal.

For the convenience, I always use the frozen coconut. For that I let it defrost on the counter top. And I use the hot or warm water while grinding. This helps in making smooth chutney even if using frozen.

I usually make large batch of chutneys and I freeze the leftovers for later use. This becomes very handy on busy weekdays.

How to make coconut curd chutney recipe (Step by Step Photos):

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1) Take grated coconut, yogurt and chilies in a mixer jar. Also add only ¼ cup of water.

2) Grind into smooth paste.

3) Remove it to a bowl.

4) Heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds and let them pop.

5) Then add dried red chilies and saute for few seconds. You will notice they will darken in color.

6) Now add curry leaves and hing.

7) Add this tempering to the prepared chutney.

8) Stir to combine. Chutney is ready to serve.

Serving suggestion: Serve this coconut chutney as a side with idli, dosa, uttapam, vada, bonda, pongal or upma.

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5 from 1 vote

Coconut curd chutney recipe

US measuring cups are used (1 cup = 240 ml)

Course Side Dish

Cuisine South Indian

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 servings

Calories 77kcal

Author Kanan

Ingredients

For chutney:

• ½ cup Coconut grated
• ½ cup Plain yogurt (dahi or curd)
• 2-3 Green chilies
• ¼ cup Water

For tempering:

• 1 ½ teaspoons Oil
• ¼ teaspoon Mustard seeds
• 2 Dried red chilies
• 5-6 Curry leaves
• a small pinch or ⅛ teaspoon Hing (Asafoetida)

Instructions

Making coconut curd chutney recipe:

• Take grated coconut, yogurt and chilies in a mixer jar.
• Add only ¼ cup of water.
• Grind into smooth paste.
• Remove it to a bowl.

Making tempering:

• Heat the oil in a small tadka pan on medium heat.
• Once hot add mustard seeds and let them pop.
• Then add dried red chilies and saute for few seconds. You will notice they will darken in color.
• Now add curry leaves and hing.
• Add this tempering to the prepared chutney.
• Stir to combine.

Notes

*Nutrition information is a rough estimate for 1 serving (~1/4 cup)

Nutrition

Nutrition Facts

Coconut curd chutney recipe

Amount Per Serving

Calories 77 Calories from Fat 50

% Daily Value*

Total Fat 5.6g 9%

Saturated Fat 3.4g 17%

Cholesterol 2mg 1%

Sodium 25mg 1%

Potassium 129mg 4%

Total Carbohydrates 4.5g 2%

Dietary Fiber 1.2g 5%

Sugars 3.2g

Protein 2.2g 4%

Vitamin A 6%

Vitamin C 2%

Calcium 6%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

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