Salavai Chutney – White coconut chutney made with fresh shredded coconut and dry roasted cashews. This is a chettinad style spicy coconut chutney. Recipe with step by step pictures. சலவை சட்னி!
“Salavai Chutney” – The word Salavai in Tamil loosely means “to laundry the dirty clothes so they look pristine white!” Coconut chutney is a staple in south Indian households. Coconut chutney usually is made two ways. The green one with coriander leaves and the white one that’s made with coconut and roasted lentils . This Chettinad variant takes coconut chutney one notch higher. The color of the chutney is pristine white. This Chettinad delicacy made for functions and festivals uses copious amounts of cashews and fresh shredded coconut. Fresh coconut is ground with roasted cashews and green chillies. That’s it. There is no lentils used in this chutney. Coconut chutney is never cooked. A tempering of chillies, mustard and curry leaves in sesame oil is added in the end. A perfect accompaniment for idli and dosa! This recipe has been adapted from Mrs.Seetha Muthiah!
Here is how to do it. Take half a cup of fresh shredded coconut and remove the brown pith so the chutney when ground will be really white. Here is a video on how to shred coconut! Set aside the prepped coconut.
Next we will dry roast some cashews. Heat a pan and add in the cashews. Dry roast the cashews for a couple of minutes until slightly golden. Set aside on a plate to cool.
Take a mixie jar and add in the coconut, cashews, green chillies (for the spicy heat) and salt. Add in half a cup of water and grind to a smooth paste. The chutney is done!
For the tadka / tempering Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves, dry red chillies and asafoetida.
Add it to the ground chutney.
Serve with idli or plain dosa . I paired the coconut chutney today with ragi dosa .
For the Chutney
- 1/2 cup fresh shredded coconut (Brown pith removed)
- 1/4 cup dry roasted cashewnut
- 2 green chillies
- 1/2 teaspoon salt
For the tempering
- 1 teaspoon sesame oil (gingely oil)
- ¼ teaspoon mustard seeds
- ¼ teaspoon urad dal
- 1 sprig curry leaves
- a pinch of asafoetida powder
For the chutney
- Take a mixie jar and add in the coconut, cashews, green chillies and salt. Add in half a cup of water and grind to a smooth paste. The chutney is done!
For the tadka / tempering
- Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves, dry red chillies and asafoetida.
- Add it to the ground chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: Chutney / Dip
- Cuisine: Tamilnadu
For the Chutney
- 1/2 cup fresh shredded coconut (Brown pith removed)
- 1/4 cup dry roasted cashewnut
- 2 green chillies
- 1/2 teaspoon salt
For the tempering
- 1 teaspoon sesame oil (gingely oil)
- ¼ teaspoon mustard seeds
- ¼ teaspoon urad dal
- 1 sprig curry leaves
- a pinch of asafoetida powder
For the chutney
- Take a mixie jar and add in the coconut, cashews, green chillies and salt. Add in half a cup of water and grind to a smooth paste. The chutney is done!
For the tadka / tempering
- Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves, dry red chillies and asafoetida.
- Add it to the ground chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: Chutney / Dip
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/salavai-chutney-coconut-chutney-with-cashews/
Recipe for green tomato chutney. Spicy chutney made with unripe tomatoes. Thakkali kai chutney recipe with step by step pictures.
I got this recipe from my my SIL Maithra . We were harvesting tomatoes from the farm last year and my SIL had joined too! She got so excited for the unripe tomatoes. She told me that her friend Shyla makes the best green tomato chutney. We had the conversation and I totally forgot about it. Its now summer here in Bangalore but the heavy rains have played havoc to my tomato plants this year. Its been raining almost everyday now. The tomatoes refuse to ripen due to the rains and the absence of the hot sun. Dear god, its not rainy season. While I love the rains, its been so unusual this year with rains almost everyday now in Bangalore. I brought home some green tomatoes and made Shyla’s Green tomato chutney. I am glad I did it. This is the first time I am cooking with green tomatoes. Its slightly tart and very different from the usual tomato chutney.
Here is how to do it. Roughly chop the green tomatoes.
Heat Sesame oil (Indian Gingely Oil) in a pan and add in the garlic and the onions. Saute till the onions are soft. Add in the chopped green tomatoes.
Add in the green chillies, salt and the tamarind. I also add a teaspoon of jaggery to round out the taste of the chutney.
Saute the chutney till the tomatoes are soft and the onions are brown. It will take about 10 minutes on a medium flame.
Set aside the chutney to cool and grind to a paste. No need to add water while grinding.
For the tempering Heat sesame oil in a pan and in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and green chillies. Let the curry leaves crackle up a bit. Add the tempering to the chutney.
Serve with idli or plain dosa .
For the Chutney
- 2 teaspoon sesame oil (Indian gingely oil)
- 6 cloves garlic
- 2 onions, chopped
- 4 green tomatoes, chopped
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- 4 green chillies
- 1/2 a gooseberry size – tamarind
For the Tempering
- 1 teaspoon sesame oil (Indian gingely oil)
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon white urad dal
- 3 green chillies
- 1 sprig curry leaves
- Heat Sesame oil (Indian Gingely Oil) in a pan and add in the garlic and the onions. Saute till the onions are soft. Add in the chopped green tomatoes.
- Add in the green chillies, salt, jaggery and the tamarind.
- Saute the chutney till the tomatoes are soft and the onions are brown. It will take about 10 minutes on a medium flame.
- Set aside the chutney to cool and grind to a paste. No need to add water while grinding.
- For the tempering
- Heat sesame oil in a pan and in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and green chillies. Let the curry leaves crackle up a bit. Add the tempering to the chutney.
- Serve with idli or plain dosa.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Karnataka
