Kayi Chutney / Coconut Chutney

Coconut Chutney - as the name suggests is made of Coconut and lots of it! In regular South Indian kind of chutneys we use coconut as one of the ingredients along with other ingredients. Whereas in coconut chutney we use fresh coconut and subtly spice it and is eaten as an accompaniment for dosas/idlies/chapatis. Its also served as one of the first condiments on "BaaLe Yele Oota" i.e., the famous South Indian Plantain leaf meal. Goes very well with fried stuff like Medu Vada or  Bajjis / Bajiyas. Its generally left to the natural white colour and the use of turmeric or green chilli or red chilli is avoided to keep the taste n flavor of the coconut intact.

[Handy Tip: This dish has to be consumed immediately or stored in refrigerator for longer usage. Stays good for 2 days under good refrigeration.]

  • Coconut - 2 big cups 
  • Green chillies - 3-4 
  • Ginger - 1/2 " piece [peel and chop]
  • Hing or Asofoetida - a generous pinch
  • Tamarind - a marble sized
  • Daliya or Fried gram [also called as Hurigadale] - 2 tsp used as a binding agent.
  • Salt - to taste
How to make
  • Take a Small skillet and heat the a dash of oil and add hing , ginger and chillies to it. Fry well and turn off the flame. Let it cool.
  • Take a chutney jar of the mixer grinder and grind the fried gram first and then add the coconut and run the mixer again. 
  • Once this is done, add the fried chilli hing and ginger to the jar and add tamarind [not too much] and salt to taste.
  • Run the mixer and let it come to a medium grinding. Neither too coarse nor too smooth. Consistency just as in restaurants. Check for the salt seasoning and transfer it to a serving bowl.
  • Add a pinch of hing, musturd and dry chilli tempering to the chutney for more flavor.
  • Serve it fresh along with Dosas/Idlies/Chapathis or Bajjis/Vadas.


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