Coconut Curry Leaves Chutney Recipe

Coconut curry leaves chutney is an aromatic and flavorful condiment that tastes great with idli , dosa and Vadas. As the name suggests, the main ingredients of this lip smacking chutney are fresh coconut and curry leaves. Coconut curry leaves chutney is very easy to prepare and is spicy, sweet and tangy , all in one go. Though the chutney is traditionally served with South Indian snack, but it goes well with almost everything.

I make Coriander Coconut Chutney often as it is favourite at my place. Once i was short of coriander and i tried experimenting curry leaves in place of coriander and to my surprise the chutney turned out very flavorful. So this chutney recipe is a result of one of my experiments. Curd gives required sourness to the chutney. With a very quick and easy recipe this coconut curry leaves chutney serves as a flavorful variation to regular chutneys and podis. I have served the chutney with Vegetable Kuzhi Paniyaram, but you can serve it with any of the following snack. Just click on the highlighted words for the recipe.

Medu Vada, Rava Upma, Suji Uttapam, Pesarattu, Oats and Dalia Idli , Broccoli Cutlets, Paneer Lolipop, Baked Beetroot Cutlet, Sweet Corn Uttapam 

Before moving ahead with the recipe, lets have a look at the health benefits of curry leaves and coconut. Curry leaves are natural flavoring agents with a number of important health benefits, which make your food both healthy and tasty along with giving it a pleasant aroma. They contain various antioxidant properties and have the ability to control diarrhoea , gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes, and an unhealthy cholesterol balance. They are also believed to have cancer-fighting properties and are known to protect the liver. Source

Coconut can be considered a complete food as it’s incredibly rich in vitamins, minerals, and calories. One fruit can provide you with a daily dose of almost all essential nutrients. Raw coconut is rich in dietary fiber, medium chain triglycerides, manganese and copper. 

I have recently joined  A to Z Recipe Challenge group on Facebook which is a great initiative by my fellow blogger friends Jolly Makkar and Vidya Narayan. . Every alternate month food bloggers who wish to participate in the theme choose key ingredients alphabetically to cook. This is my second post in the group. For this month c is the alphabet and my contribution to the theme is this flavorful and aromatic coconut curry leaves chutney. So lets get started.

                                          

Preparation Time: 5 minutes

Cooking Time: 2 minute

Servings 3-4

Ingredients:

• 1/2 cup fresh Coconut, scrapped
• 1/2 cup curry leaves
• 1/4 cup curd
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 green chili 
• 1/2 inch ginger root
• 2 tablespoon roasted peanuts
• 2 teaspoon oil
• 1 teaspoon sugar 
• Salt to taste

Method:

1. Wash the curry leaves thoroughly and pat them dry using a kitchen towel. Now dry roast them in a wok on low to medium heat for about a minute. Remove the leaves and allow them to cool down in a plate.

  

2. Once they cool down, transfer the curry leaves to a grinder jar. Add roasted peanuts, cumin seeds, ginger, green chili , sugar and salt. Pulse them 2-3 times to get a fine paste. Do not add water.

3. To this paste now add the curd and scrapped coconut and pulse again . You may add few tablespoons of drinking water at this stage to adjust the consistency of chutney as per your preference. We like our chutney to be a bit thick so i did not add any water.

4. Remove the chutney in a bowl . We will now prepare the tempering or tadka. For that in a small wok heat oil. Add mustard seeds to it . Once the seeds splutter, put off the flame. Pour this seasoned oil over the chutney and serve with any of your favourite South Indian breakfast dishes like, idli, dosa, upma, vada , or uttapam. I have served it with Vegetable Kuzhi Paniyaram.

If you ever try this recipe, do share your feedback with us in the comment section below. 

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