Coconut Chutney ( Mumbai Roadside Recipes)
by Tarla Dalal
Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with 20 amazing images.
Mumbai roadside coconut chutney is a popular condiment typically served with a variety of street foods, especially South Indian dishes like idli, dosa, and medu vada. It's known for its fresh, vibrant flavors and creamy texture.
Key Ingredients for Mumbai roadside coconut chutney
Fresh Coconut: Grated or shredded, which provides the base and creamy consistency.
Green Chilies: For heat, which can be adjusted to taste.
Coriander Leaves:Fresh coriander adds a herbaceous note and enhances the flavor.
Ginger: Adds a slight warmth and sharpness.
Lemon Juice : For acidity and tang, which balances the richness of the coconut.
- Salt: To taste.
- Water: To achieve the desired consistency.
Tempering of oil, mustard seeds, urad dal, Kashmiri red chillies and hing.
Optional Ingredients for Mumbai roadside coconut chutney
Roasted Chana Dal:Sometimes added for thickness and a nutty flavor.
Curry Leaves: Can be included for an aromatic touch.
Garlic:Some versions include garlic for added depth.
Preparation of Mumbai roadside coconut chutney
1. Blend: Combine all the ingredients in a blender or food processor until smooth. Adjust water for consistency.
2. Make a tempering of oil, mustard seeds, urad dal, Kashmiri red chillies, curry leaves and hing and pour over the chutney
Serving Mumbai roadside coconut chutney
Coconut chutney is usually served in small bowls alongside street food. It adds a refreshing element and richness to the dishes it accompanies. Its adaptability allows it to pair well not just with South Indian cuisine but also as a dip for snacks like samosas, pakoras, or even sandwiches.
Note:
The freshness of ingredients is key to making an authentic Mumbai roadside coconut chutney. It's best consumed fresh, although it can be stored in the refrigerator for a short period. Enjoying this chutney is as much about the accompanying food as it is about the vibrant street food culture of Mumbai.
Enjoy Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with step by step photos.
Coconut Chutney ( Mumbai Roadside Recipes) recipe - How to make Coconut Chutney ( Mumbai Roadside Recipes)
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Coconut Chutney
3 tbsp freshly grated coconut
2 tbsp roasted chana dal (daria)
2 small green chillies , roughly chopped
1 tsp chopped ginger (adrak)
2 tbsp chopped coriander (dhania)
6 to 7 curry leaves (kadi patta)
salt to taste
For The Tempering
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
3 to 4 curry leaves (kadi patta)
1 small whole dry kashmiri red chilli , broken into pieces
1/4 tsp asafoetida (hing)
For coconut chutney
- For coconut chutney
- To make {span class="bold1"}mumbai roadside coconut chutney{/span}, combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, salt and 3 tbsp of water and blend in a mixer to a smooth paste.
- Transfer the paste to a bowl, add 1/3 cup of water and mix well.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the urad dal, curry leaves, red chillies and asafoetida and sauté on a medium flame for a minute.
- Pour this tempering over the chutney and mix well. Use as required or store the {span class="bold1"}mumbai roadside coconut chutney{/span} in an air-tight container in a deep-freezer.
Mumbai roadside coconut chutney video by Tarla Dalal
like Mumbai roadside coconut chutney recipe
- like Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | There are different types of chutneys – wet chutneys and dry chutneys. While most wet chutneys are the most delicious when freshly made, some wet chutneys can also be kept in the fridge and used for a couple of days. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
what is Mumbai roadside coconut chutney made of ?
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what is Mumbai roadside coconut chutney made of ? See below image of list of ingredients for Mumbai roadside coconut chutney.
For grinding the chutney
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In a mixer jar, add 3 tbsp freshly grated coconut. You can use fresh or frozen coconut. Also, for easy grinding we have taken grated coconut but, if you are lazy then you can put roughly chopped coconut and pulse it more. Many people even use coconut powder or dessicated coconut, if doing so then make use of warm water while grinding.
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Add 2 tbsp roasted chana dal (daria). If chana dal is not available, then you can skip adding it. The nariyal ki chatni will taste equally delicious without it.
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Add 1 tsp chopped green chillies. If you like your South-Indian coconut chutney spicy, then simply increase the quantity of chilies.
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Add 1 tsp chopped ginger (adrak). Adrak can be skipped or substituted with garlic.
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Add 2 tbsp chopped coriander (dhania). Coriander has a fresh, citrusy flavor that complements the sweetness and creaminess of the coconut.
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Add 6 to 7 curry leaves (kadi patta). Curry leaves are typically used in South Indian cuisine, while coriander leaves are more prevalent in North Indian and Mumbai street food.
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Add salt to taste.
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Add 3 tbsp of water. Blend a little. Then add another 3 tablespoons water and blend to a smooth paste.
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Blend to a smooth paste.
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Transfer the chutney into a bowl.
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Add about 1/3 cup of water to achieve a thinner consistency, similar to the Mumbai street food style coconut chutney.
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Mix well.
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This is the consistency, similar to the Mumbai street food style coconut chutney.
For tempering coconut chutney
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For the tempering of nariyal ki chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavored oil.
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Once the oil is hot, add 1/2 tsp mustard seeds ( rai / sarson).
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When the seeds crackle, add 1/2 tsp urad dal (split black lentils).
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Add 3 to 4 curry leaves (kadi patta).
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Add 1 small whole dry kashmiri red chilli , broken into pieces.
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Add 1/4 tsp asafoetida (hing).
- Sauté on a medium flame for a minute.
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Pour this tempering over the chutney.
- Mix well.
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Use as required or store in an air-tight container in a deep-freezer.
pro tips for Mumbai roadside coconut chutney
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Use fresh coconut: Fresh coconut is the best choice for making coconut chutney. If you can't find fresh coconut, you can use frozen grated coconut.
- Coconut chutney can be stored in an airtight container in the refrigerator for up to a week.
| Energy | 19 cal |
| Protein | 0.3 g |
| Carbohydrates | 0.7 g |
| Fiber | 0.4 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 42.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1 mg |
| Folic Acid | 0.7 mcg |
| Calcium | 2.1 mg |
| Iron | 0.1 mg |
| Magnesium | 1.1 mg |
| Phosphorus | 6.5 mg |
| Sodium | 2.1 mg |
| Potassium | 17.2 mg |
| Zinc | 0 mg |
so easy and delicious. thank you ma''am
amazing
Lip smacking recipe .. thank you !!
just awesome !! recommend to everyone !!
This is the perfect Green Coconut Chutney recipe that i have been looking for soooooo long... i tried it and to my surprise it tastes perfect... there were so many ingredients that i didnt even know would go in the making of this chutney.. like Hing, chana dal curry leaves... well Thank You for this one...