This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!
Coconut Chutney – perfect condiment or a dip served with South Indian dishes such as Instant Rava idli , Dosa, Uttapam, Medu vada, or as a side with the meals. This coconut chutney is easy to make, and in under 10 minutes, you can make this amazing chutney. This chutney is VEGAN, NUT-FREE.
WHAT IS COCONUT CHUTNEY
Coconut chutney is a condiment or a dip made with freshly grated coconut, green chili, ginger, and some salt. Tempered with some oil, mustard seeds, hing (asafoetida), red whole chili and some fresh curry leaves.
There are many variations to this basic coconut chutney. Other ingredients commonly found in this chutney include garlic, fresh cilantro, mint, roasted chana dal, roasted peanuts, sesame seeds, tomatoes, tamarind, yogurt, lemon or lime juice, etc.
There are many ways you can make this coconut chutney but the basic ingredients stay the same. Adding different ingredients adds an additional layer of flavor to this basic coconut chutney.
Pic Shown: Closeup of Coconut Chutney
INGREDIENTS FOR COCONUT CHUTNEY
3/4 cup COCONUT – grated fresh, frozen or desiccated coconut
Note: If using desiccated coconut, use warm water to grind the chutney.
1/4 cup ROASTED CHANA DAL – absorbs any extra moisture in the chutney, gives a nice texture to the chutney
2 tablespoon SESAME SEEDS – adds an additional layer of flavor
1/2 tablespoon TAMARIND PULP (optional) – adds tangy flavor to the chutney.
Note: You can also use some yogurt or some lemon or lime juice.
2-3 GREEN CHILI – green chili adds heat to the chutney, increase or decrease to suit your taste.
1/2 inch GINGER – adds a peppery flavor
1-2 sprigs CURRY LEAVES (optional) – few curry leaves, fresh or dry work fine, adds a punch of flavor
salt to taste
1/2 teaspoon MUSTARD SEEDS
1 teaspoon URAD DAL
1/8 teaspoon ASAFOETIDA
1-2 DRY WHOLE RED CHILI
1 sprig CURRY LEAVES
HOW TO MAKE COCONUT CHUTNEY
Making Coconut chutney is quite simple. It takes 5 minutes to make this amazing coconut chutney.
INSTRUCTIONS FOR COCONUT CHUTNEY
Add all the ingredients for chutney into a blender jar – coconut, roasted chana dal, sesame seeds, ginger, green chili, tamarind pulp, curry leaves, salt to taste, and some water to grind.
Add water as needed to blend the chutney to a smooth consistency. Remove the chutney into a serving bowl.
Heat some oil in a pan, when oil is hot, add mustard seeds, let the seeds splutter. Reduce the heat to low, add urad dal, asafoetida, whole red chili, curry leaves, and saute for a minute or so or until the urad dal turns light brown in color.
Turn off the heat, add the tempering over the chutney. Mix well. Enjoy!
TIPS FOR AMAZING COCONUT CHUTNEY
Fresh, frozen or desiccated coconut works fine in this recipe. I prefer only the white part of the coconut. Using a potato peeler, you can easily peel the brown skin of the coconut.
For fresh or frozen coconut, use ice cold water to grind the chutney. It helps prevent coconut from releasing its natural butter while grinding.
If using desiccated coconut use warm water to grind the chutney, dry coconut grinds easily.
Roasted chana dal, sesame seeds help absorb any extra moisture in the chutney and also gives chutney a nice texture. You can also use some roasted peanuts.
Tamarind pulp, adds a nice tangy flavor to the chutney. You can also use some yogurt or lemon or lime juice.
Curry leaves add a nice aromatic flavor to this chutney. Fresh or dry curry leaves, both work well. Can’t find curry leaves, feel free to skip it.
Chutney tastes best when served fresh, consume it within 1-2 days. You can easily freeze this chutney as well.
Pic Shown: Coconut Chutney
SERVING SUGGESTIONS FOR COCONUT CHUTNEY
FAQ ABOUT COCONUT CHUTNEY
CAN I SKIP TAMARIND PULP – absolutely, you can make this coconut chutney without using any tamarind pulp. Tamarind pulp gives this chutney a nice tangy flavor, if you don’t like tangy chutney feel free to skip it, the chutney will still taste good.
ALTERNATIVE TO TAMARIND – You can use some yogurt, lemon or lime juice, fresh cranberries to add the tanginess to the chutney. Green mango (unripe mango) may also be used for tangy flavor.
CAN I SKIP CURRY LEAVES – yes, you can. Curry leaves add a nice aromatic flavor to this chutney. However, if you don’t like it or can’t find it, feel free to skip the curry leaves.
CAN I USE DRY CURRY LEAVES – yes, dried curry leaves would work just fine in this recipe.
CAN I ONLY USE ROASTED CHANA DAL – yes, you can only use roasted chana dal. I like to add some sesame seeds for additional flavor.
ALTERNATIVE TO CHANA DAL – roasted peanuts work just fine.
CAN I USE CILANTRO, MINT LEAVES – yes, you can use cilantro and/or mint leaves for additional flavor, and a nice vibrant green color.
HOW TO STORE COCONUT CHUTNEY – Coconut chutney stays fresh for 2-3 days in the refrigerator. Store it in a air-tight, glass container. Avoid storing the chutney in a metal container.
Coconut chutney can be frozen for up to a month. Freeze it in a freezer safe container. Defrost it in the refrigerator and serve.
Pic Shown: Coconut Chutney
TRIED THIS RECIPE ?
★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.
HERE ARE SOME MORE RECIPES FROM BLOG!!
INGREDIENTS FOR COCONUT CHUTNEY
- Add all the ingredients for chutney into a blender jar – coconut, roasted chana dal, sesame seeds, ginger, green chili, tamarind pulp, curry leaves, salt to taste, and some water to grind.
- Add water as needed to blend the chutney to a smooth consistency. Remove the chutney into a serving bowl.
- Heat some oil in a pan, when oil is hot, add mustard seeds, let the seeds splutter.
- Reduce the heat to low, add urad dal, asafoetida, whole red chili, curry leaves, and saute for a minute or so or until the urad dal turns light brown in color.
- Turn off the heat, add the tempering over the chutney. Mix well. Enjoy!