White coconut chutney is one of my favourite recipes that my mom makes on a regular basis at home. The white colour of the chutney is mainly from the coconut used and we add very little green chilli which maintains the whiteness.
Since we make dosa batter at home regularly, it’s important to have a good collection of chutney recipes to keep things interesting. When I posted my plain dosa recipe, a lot of you asked for the recipe of the white chutney in the picture. I am glad I took two shots of the chutney too while clicking the dosas, I can now share the chutney recipe too.
Amma made this chutney very quickly by throwing things together for breakfast. Kerala chutney recipes usually doesn’t use roasted gram (pottukadalai) but that day she had made this chutney Tamilnadu hotel style with some gram added too. Many of you called it a pretty chutney and I do agree! So here’s me sharing how she prepared this white coconut chutney recipe.
I have compiled a list of easy chutney recipes under 30 minutes for your viewing and cooking pleasure so check it out, won’t you? 🙂 This white chutney can also be added to that list now.
- ¾ cup of grated coconut (fresh or frozen)
- ¼ cup of roasted gram dal (pottukadalai, porikadala)
- 1 small green chilli
- 2 dry red chillies
- A small piece of ginger
- 2 tsp of oil
- ¼ tsp of black mustard seeds
- 2 shallots, sliced thin
- 10-12 curry leaves
- Grind the coconut, roasted gram, green chilli, ginger, and some salt with about ½ - ¾ cup water until very smooth.
- Heat the oil in a small pan and add the mustard seeds.
- When they pop, add the shallots, curry leaves, and red chillies torn into smaller pieces.
- Sauté until the shallots turn golden brown.
- Switch off flame and add the ground chutney to this
- Mix well until heated through.
- Transfer to a bowl and serve immediately.
- Leftover chutney can be refrigerated but consume within a day.
- If using frozen coconut, make sure you thaw it completely before grinding. Use hot water to grind if the coconut is still very cold
- If the green chillies are large, use only half. Too much will make your chutney greener. You can also omit the green chilli since there should be enough heat from the red chillies used during tempering
- You can thin out the chutney as much as you want or keep it on the thicker side, that’s up to you. Thinner chutney is preferable when serving with idli
- This hotel-style white chutney tastes great with dosa, idli, pongal, medu vada, bajji, etc.
For white chutney recipe in Tamil, Telugu, Marathi, Hindi, Urdu, etc, please use the Google Translate button in the sidebar.