Coconut chutney

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. Easy to make, and in under 10 minutes, you can make this amazing chutney. This recipe is vegan and gluten-free.

 

 

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 layer of flavor to this basic coconut chutney.

This coconut chutney is served as a condiment or a dip with many South Indian dishes such as Dosa, Instant Rava idli, uttapam, medu vada, etc.

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 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, increasing or decrease to suit your taste.

1/2 inch ginger – adds a peppery flavor

1-2 sprigs of curry leaves (optional) – few curry leaves, fresh or dry work fine, adds a punch of flavor

salt to taste

FOR TEMPERING

1/2 teaspoon mustard seeds

1 teaspoon urad dal

1/8 teaspoon asafoetida

1-2 dry whole red chili

1 sprig curry leaves

Pic Shown: Ingredients for Coconut Chutney

 

 

HOW TO MAKE COCONUT CHUTNEY

Making Coconut chutney is quite simple. It takes 5 minutes to make this amazing coconut chutney. 

DIRECTIONS FOR COCONUT CHUTNEY

Add all the ingredients for 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 to a smooth consistency. Remove it into a serving bowl. 

FOR TEMPERING 

Heat some oil in a pan, when the oil is hot, add mustard seeds, and let the seeds splutter. Reduce the heat to low, add urad dal, asafoetida, whole red chili, and curry leaves, and sauté for a minute or so or until the urad dal turns light brown.

Turn off the heat, and 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. It helps prevent the coconut from releasing its natural butter while grinding. 

If using desiccated coconut use warm water to grind, dry coconut grinds easily.

Roasted chana dal, and sesame seeds help absorb any extra moisture and also gives the chutney a nice texture. You can also use some roasted peanuts.

Tamarind pulp, adds a nice tangy flavor. You can also use some yogurt or lemon or lime juice.

Curry leaves add a nice aromatic flavor. 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

 

 

Pic Shown: Mixed Lentils Dosa, served with some coconut chutney, and some Tiffin sambar (Restaurant style sambar)

 

 

FREQUENTLY ASKED QUESTIONS

CAN I SKIP TAMARIND PULP

You can make this chutney without using any tamarind pulp. Tamarind pulp gives it a nice tangy flavor. If you don’t like tangy flavor feel free to skip it, it will still taste good.

ALTERNATIVE TO TAMARIND 

You can use some yogurt, lemon or lime juice, or fresh cranberries to add the tanginess. Green mango (unripe mango) may also be used for a 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 CHUTNEY

Chutney stays fresh for 2-3 days in the refrigerator. Store it in an air-tight, glass container. Avoid storing the it in a metal container.

Chutney can be frozen for up to a month. Freeze it in a freezer-safe container. Defrost it in the refrigerator and serve.

SERVING SUGGESTIONS

Coconut chutney goes well with South Indian dishes, such as Instant Rava idli, dosa, medu vada, and uttapam. I also like to serve some Sambar (lentil curry) on the side.

Pic Shown: Coconut Chutney

 

 

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