Coconut chutney

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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.

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 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

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

 

 

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. 

 

 

FOR TEMPERING 

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

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

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

 

 

 

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

 

 

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TIFFIN SAMBAR

 

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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. This coconut chutney is easy to make, and in under 10 minutes, you can make this amazing chutney. This chutney is VEGAN, NUT-FREE.
Course Breakfast/Brunch, Condiments
Cuisine Indian, South Indian
Keyword coconut chutney,dry coconut chutney, dosa chutney,idli chutney
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR COCONUT CHUTNEY

  • 3/4 cup COCONUT, grated fresh, frozen or desiccated coconut
  • 1/4 cup ROASTED CHANA DAL
  • 2 tablespoon SESAME SEEDS
  • 1/2 tablespoon TAMARIND PULP (optional)
  • 2-3 GREEN CHILI, adjust to taste
  • 1/2 inch GINGER
  • 1-2 sprigs CURRY LEAVES (optional), fresh or dry
  • salt to taste

FOR TEMPERING

Instructions

  • 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.

FOR TEMPERING

  • 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!

Notes

  1. Coconut chutney goes well with South Indian dishes, such as Instant Rava idli, dosa, medu vada, uttapam. I also like to serve some Sambar (lentils curry) on the side.
  2. Please refer to the post for - FAQ ABOUT COCONUT CHUTNEY
  3. Please refer to the post for - TIPS FOR AMAZING COCONUT CHUTNEY

 

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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