Coconut chutney / Kobbari Chutney is an easy, refreshing recipe that can be made with only 5 ingredients!
Coconut chutney / Kobbari chutney is a very popular condiment which is served with South Indian Breakfasts. I grew up in the South Indian state called Andhra Pradesh, where this is made every other day with fresh Kobbari. There are so many variations of this recipe as every household has their own way of making it. This is my favorite version of chutney which I make very frequently at home.
What makes Kobbari chutney so special?
I love making this recipe as all I need to do is add ingredients in the blended, once it is smooth serve it. That’s it! Not only the ease of making, texture, flavor and health benefits of this dish is so incredible.
Spices used in the seasoning are very common and we use these spices in almost all South Indian dishes. In case you don’t have these spices in hand, you can skip the seasoning. The condiment is quite flavorful even without it.
Coconut Chutney recipe:
- Dalia / Roasted Chana dal – 1/2 cup
- Frozen grated coconut – 1 cup*
- Salt – 1/2 tsp
- Chilies – 1/2 tsp (minced)
- Water – 1/4 cup or more as required
Optional seasoning**
- Oil – 1 tbsp
- Urad dal – 1/2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Dried red pepper – 1
- Turmeric – 1/8 tsp
- Asafoetida – a pinch
- Defrost frozen coconut as per instructions.
- Grind roasted Dalia, green chili, salt until it becomes a fine powder.
- Then add grated coconut and water and blend it again, until chutney is somewhat smooth.
- Nowadays fresh coconut is available in many stores.
In case you’re using fresh coconut, remove the flesh, cut them into small pieces before you blend them. Sometimes, frozen coconut is sold as big chunks, in that case, defrost them and cut them into small pieces and blend them.
**Optional seasoning
Seasoning definitely elevates the flavor to the dish, but it is not the main part of the dish. Feel free to skip it. In case you decide to do it:
- Place the pan over medium heat.
- Put oil in the pan and let it become hot.
- Add urad dal and once it changes color add mustard seeds, cumin seeds.
- Once they crackle, add turmeric, asafoetida, red pepper.
- Turn off the stove and add seasoning to the chutney.
Eat Healthy! Live Happy!
Soumya
Leave a Reply