June 28, 2020

7 ingredient Coconut chutney | Kempu chutney

Coconut chutney can be made in a variety of different ways. This kempu chutney I am sharing, is a staple side for breakfast in Mangaluru, my hometown. Kempu translates to the colour red, this chutney gets a bright orange hue from dry red chillies.

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1. Ingredients to make Coconut chutney

2. Coconut chutney | kempu chutney

Kempu chutney is enjoyed as a dip for dose, idly, Mangalorean rice dumplings(unde, pundi) and steamed rice cakes(kottige,gatti). It is a perfect match to neeru dose, raw jackfruit dose and jackfruit kottige.

It is super simple to make, requires only a few ingredients and tastes divine. Kempu chutney is one of the most popular chutneys in the Havyaka community!

Enjoy this chutney with my Cucumber dose, Jackfruit kottige.

Ingredients to make Coconut chutney

All the ingredients can be found at Indian grocery stores.

Dry red chillies – Colour of chutney depends on the dry red chillies used. Byadagi chillies are supposed to have a good colour but from experience not all the packs you buy are going to be the same. Good luck on that 🙂

Fresh coconut – Fresh/frozen coconut is used to make this chutney. Dry dessicated will not give the same results.

Urad dal/Split black gram – On roasting, urad dal adds a wonderful nutty flavour to the chutney.

Tamarind – A sour fruit. Dried tamarind is commonly used in south indian cuisine to bring acidity to a dish. Tamarind concentrate can be used too.

Equipment used

Coconut chutney | kempu chutney

Shwetha

Perfect dip for dosa, idly and other south Indian breakfast dishes.

5 from 2 votes

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Prep Time 10

Cook Time 3

Course Breakfast, Side Dish

Cuisine Havyaka, Indian

Servings 2 people

Equipment

blender/mixer-grinder
I use standard measuring cups to measure ingredients in my recipes.

Ingredients

¼ tsp oil
2 tsp urad dal/split black gram
2 dry red chillies preferably byadgi variety increase or decrease to suit your spice level
½ cup fresh/frozen coconut
1 tbsp chopped red onions/shallots/pearl onions optional
tamarind pea sized
water as needed

For oggarane/tadka/hot oil tempering

1 tsp oil preferably coconut
½ tsp mustard seeds
1 dry red chilli broken
5 curry leaves optional

Instructions

Defrost the coconut in a microwave and bring it to room temperature, if using frozen.

Roast spices

In a small heavy bottomed pan, take ¼ tsp oil and add urad dal and dry red chillies.
Roast on medium heat until urad dal is golden and chillies are fragrant.

Blend

Blend coconut, roasted spices, tamarind, salt, onions with 1/8 cup water into a smooth paste.
Take it out into a bowl and add water to bring it to the consistency you like.
Taste and adjust the salt.

Oggarane/tadka/hot oil tempering

In a small heavy bottomed pan, heat 1 tsp oil
When oil is heated, add mustard seeds and broken dry red chilli.
When mustard splutters, add the curry leaves.
Pour the hot oil along with the spices into the chutney.
Mix and serve.

Notes

Cold coconut separates on blending. Always use coconut at room temperature.

Chutney is served as a dip with dosa, idly, kottige, gatti and other south Indian dishes.

These cast-iron skillets from Lodge, are the perfect size for roasting small amounts of spices and for oggarane/hot oil seasoning. 6.5 inch skillet & 8 inch skillet

Keyword coconut, quick