You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Maharashtrian  >  Mumbai Street Food  >  Coconut Chutney ( Mumbai Roadside Recipes)

Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada |


by
Coconut Chutney ( Mumbai Roadside Recipes)

5/5 stars  100% LIKED IT    5 REVIEWS ALL GOOD

Added to 137 cookbooks   This recipe has been viewed 155665 times

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.

Add your private note

Coconut Chutney ( Mumbai Roadside Recipes) recipe - How to make Coconut Chutney ( Mumbai Roadside Recipes)

Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cup (14 tbsp )
Show me for cup

Ingredients

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)
Method

For coconut chutney
    For coconut chutney
  1. To make mumbai roadside coconut chutney, 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.
  2. Transfer the paste to a bowl, add 1/3 cup of water and mix well.
  3. For the tempering, heat the oil in a small pan and add the mustard seeds.
  4. When the seeds crackle, add the urad dal, curry leaves, red chillies and asafoetida and sauté on a medium flame for a minute.
  5. Pour this tempering over the chutney and mix well. Use as required or store the mumbai roadside coconut chutney in an air-tight container in a deep-freezer.

Mumbai roadside coconut chutney video by Tarla Dalal

Coconut Chutney ( Mumbai Roadside Recipes) recipe with step by step photos

like Mumbai roadside coconut chutney recipe
  1. 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 ?
  1. what is Mumbai roadside coconut chutney made of ? See below image of list of ingredients for Mumbai roadside coconut chutney.

For grinding the chutney
  1. 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.
  2. 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.
  3. Add 1 tsp chopped green chillies. If you like your South-Indian coconut chutney spicy, then simply increase the quantity of chilies.
  4. Add 1 tsp chopped ginger (adrak). Adrak can be skipped or substituted with garlic.
  5. Add 2 tbsp chopped coriander (dhania). Coriander has a fresh, citrusy flavor that complements the sweetness and creaminess of the coconut.
  6. 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.  
  7. Add salt to taste.
  8. Add 3 tbsp of water. Blend a little. Then add another 3 tablespoons water and blend to a smooth paste.
  9. Blend to a smooth paste.
  10. Transfer the chutney into a bowl.
     
  11. Add about 1/3 cup of water to achieve a thinner consistency, similar to the Mumbai street food style coconut chutney.  
  12. Mix well.
  13. This is the consistency, similar to the Mumbai street food style coconut chutney.

For tempering coconut chutney
  1. For the tempering of nariyal ki chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavored oil. 
  2. Once the oil is hot, add 1/2 tsp mustard seeds ( rai / sarson).
  3. When the seeds crackle, add 1/2 tsp urad dal (split black lentils).
  4. Add 3 to 4 curry leaves (kadi patta).
  5. Add 1 small whole dry kashmiri red chilli , broken into pieces.
  6. Add 1/4 tsp asafoetida (hing).
  7. Sauté on a medium flame for a minute.
  8. Pour this tempering over the chutney.
  9. Mix well.
  10. Use as required or store in an air-tight container in a deep-freezer.

pro tips for Mumbai roadside coconut chutney
  1. 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.
  2. Coconut chutney can be stored in an airtight container in the refrigerator for up to a week.

Nutrient values (Abbrv) per tbsp
Energy19 cal
Protein0.3 g
Carbohydrates0.7 g
Fiber0.4 g
Fat1.7 g
Cholesterol0 mg
Sodium2.1 mg

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Coconut Chutney ( Mumbai Roadside Recipes)
5
Foodie #682335
 on 29 Jan 19 06:52 AM


so easy and delicious. thank you ma''am
Reply
| Hide Replies
Tarla Dalal    Happy to know you like this recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Reply
31 Jan 19 09:30 AM
Coconut Chutney ( Mumbai Roadside Recipes)
5
Sonal Panchal
 on 14 Oct 18 07:50 PM


amazing
Reply
| Hide Replies
Tarla Dalal    Hi, thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them.Happy Cooking !!
Reply
15 Oct 18 09:02 AM
Coconut Chutney ( Mumbai Roadside Recipes)
5
 on 19 Nov 17 11:18 AM


Lip smacking recipe .. thank you !!
Reply
| Hide Replies
Tarla Dalal    Hi, thank you for your kind words.. Do try more and more recipes and let us know how you enjoyed them..Happy Cooking !!
Reply
20 Nov 17 04:33 PM
Coconut Chutney ( Mumbai Roadside Recipes)
5
 on 06 Apr 17 12:58 PM


just awesome !! recommend to everyone !!
Reply
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !
Reply
06 Apr 17 01:19 PM
Coconut Chutney ( Mumbai Roadside Recipes)
5
Foodsie
 on 20 May 14 03:45 PM


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...
Reply