south_indianEasyveganvegetariangluten freedairy free
Jaggery Coconut Chutney
RATING
4.4/5(68)
TASTE SCORE
8/10
A delightful South Indian chutney with a perfect balance of sweet, spicy, and tangy flavors. Fresh coconut, jaggery, and tamarind come together in this easy-to-make side dish, perfect for idli and dosa.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
153
153
CALORIES · 0.25 CUP
Protein1g · 3%
Carbs19g · 50%
Fat9g · 53%
Fiber2g
Sodium301mg
Potassium248mg
Phosphorus40mg
INSTRUCTIONS
5 steps. 5 minutes total.
5 STEPS
- 1
If using whole tamarind, soak it in 3 tablespoons of warm water for 10 minutes
- a.Squeeze to extract the pulp and discard the fibers. If using paste, you can skip this.
- 2
Step 2
- a.In a grinder jar, combine the grated coconut, jaggery, dried red chilies, tamarind pulp (or paste), and salt. Add 2-3 tablespoons of water and grind to a smooth paste. Add more water, 1 tablespoon at a time, only if needed to help the grinder run smoothly. Scrape down the sides and grind again. Transfer the chutney to a serving bowl.
- 3
Heat coconut oil in a small pan over medium heat
- a.Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Add the urad dal and fry until it turns light golden, about 30-45 seconds. Add the curry leaves and asafoetida. Sauté for another 10 seconds until the leaves are crisp.
- 4
Step 4
- a.Pour the hot tempering over the ground chutney and mix well.
- 5
Step 5
- a.Serve immediately with hot idlis, dosas, or paniyaram.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh coconut for the best flavor and texture. If unavailable, frozen grated coconut is a good substitute.
- 2Adjust the jaggery and red chilies to achieve your preferred balance of sweet and spicy.
- 3Be careful not to add too much water while grinding; the chutney should be thick and scoopable, not runny.
- 4For a deeper, smokier flavor, you can dry roast the red chilies for 30 seconds before grinding.
- 5Store any leftover chutney in an airtight container in the refrigerator for up to 2 days.
RECIPE VARIATIONS
Adapt it for your goals.
quick
Quick
Use 1 teaspoon of tamarind paste instead of whole tamarind to skip the soaking step.
kid friendlyKid friendly
Reduce the dried red chilies to one, or use a milder variety like Kashmiri chili for color without intense heat.
healthyHealthy
Reduce the jaggery by half for a less sweet version. Ensure you use unrefined, organic jaggery.
PAIRS WELL WITH
