Walnut Coconut chutney is a condiment served with dosa, idli, vada, and as a part of a meal. Made with fresh coconut, it is one of the versatile chutneys. This chutney is easy to make, and in under 10 minutes, you can make this amazing chutney. This recipe is vegan!

WALNUT COCONUT CHUTNEY

Walnut coconut chutney is a condiment or a dip made with freshly grated coconut, walnuts, green chili, ginger, fresh mint, cilantro, and some freshly squeezed lemon juice. Tempered with some mustard seeds, hing (asafoetida), red whole chili, and some fresh curry leaves.

There are many variations to the coconut chutney. Other ingredients commonly found in this chutney include garlic, roasted chana dal, roasted peanuts, sesame seeds, tomatoes, tamarind, yogurt, etc.

There are different ways to make this coconut chutney. The basic ingredients of the chutney remain the same. Adding different ingredients adds layer of flavor to this coconut chutney.

I like to serve this walnut coconut chutney with many South Indian dishes such as Nav Dhan Masala Dosa [no rice dosa], Quinoa Idli [no rice idli], uttapam, medu vada, and much more!

INGREDIENTS FOR WALNUT COCONUT CHUTNEY

3/4 cup fresh or frozen coconut, shredded 

1/2 cup walnuts

1/2 tablespoon fresh lemon juice, adjust to taste

2-3 green chili, adjust to taste

1/4 inch ginger

10-12 fresh mint leaves

handful of fresh cilantro, chopped

salt to taste

For The Tempering

1/2 teaspoon mustard seeds

1 teaspoon urad dal

1/8 teaspoon hing (asafoetida)

1-2 dried red chili

1 sprig of curry leaves

Pic Shown: Walnut Coconut Chutney

HOW TO MAKE WALNUT COCONUT CHUTNEY

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

DIRECTIONS FOR WALNUT COCONUT CHUTNEY

Add all the ingredients for chutney into a blender jar – coconut, ginger, green chili, walnuts, mint, cilantro, lemon juice, and salt to taste.

Add water as needed to blend the chutney to a smooth consistency. Remove the chutney into a serving bowl.

FOR THE TEMPERING

Heat some oil in a pan. Add mustard seeds, and let the seeds splutter. Reduce the heat to low. Add urad dal, asafoetida, dried red chili, and curry leaves. Sauté for a minute or the urad dal turns light brown.

Turn OFF the heat. Add the tempering over the chutney. Mix well.

Enjoy Walnut coconut chutney with some Nav Dhan Masala Dosa [no rice dosa], or Quinoa Idli [no rice idli]!

Pic Shown: Top to bottom – Udupi Sambar, Walnut Coconut Chutney, Quinoa Idli [no rice dosa]

TIPS FOR DELICIOUS WALNUT COCONUT CHUTNEY

Fresh, frozen, or desiccated coconut works fine in this recipe. I prefer only the white part of the coconut. Using a vegetable 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 prevents coconut from releasing its natural butter.

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

Walnuts help absorb any extra moisture in the chutney. It adds a nice texture and flavor to the chutney. 

Lemon juice adds a nice tangy flavor to the chutney. You can use some tamarind pulp, yogurt, 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,  skip it.

Fresh chutney tastes best. Consume it within 1-2 days. You can easily freeze this chutney for up to a month. Store it in a freezer-safe container, defrost and enjoy.

FREQUENTLY ASKED QUESTIONS

CAN I SKIP LEMON JUICE 

you can make this coconut chutney without using any lemon juice. Lemon juice gives a nice tangy flavor to the chutney. If you don’t like the tangy flavor, feel free to skip it.

ALTERNATIVE TO LEMON JUICE

You can use some tamarind pulp, yogurt, or lime juice to add the tanginess to the chutney. Green mango (unripe mango) may be used for a tangy flavor.

CAN I SKIP CURRY LEAVES

Curry leaves add a nice aromatic flavor to this chutney. If you don’t like it or can’t find it, skip the curry leaves.

CAN I USE DRY CURRY LEAVES

dried curry leaves would work just fine in this recipe?

ALTERNATIVE TO WALNUTS

roasted peanuts, roasted chana dal, and sesame seeds work just fine.

CAN I SKIP CILANTRO, MINT LEAVES

cilantro and/or mint leaves are added for an additional flavor and a nice vibrant green color. You can skip it.

HOW TO STORE COCONUT CHUTNEY

Coconut chutney stays fresh for 2-3 days in the refrigerator. Store it in an 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.

SERVING SUGGESTIONS FOR COCONUT CHUTNEY

Coconut chutney goes well with South Indian dishes such as Nav Dhan Masala Dosa [no rice dosa], Quinoa Idli [no rice idli], uttapam, medu vada, and much more!

Pic Shown: Walnut 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.

Follow me on Facebook, Pinterest, and Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

RELATED POSTS

Coconut Chutney

Cranberry Coconut Chutney 

Nav Dhan Masala Dosa [no rice dosa]

Udupi Sambar [Temple Style Sambar]

Quinoa Mysore Masala Dosa[no rice dosa] 

Mysore Masala Dosa Red Chutney

Tiffin Sambar

Classic Aloo Masala (Potato Stuffing)

Mixed Lentils Dosa[no rice dosa]

Quinoa Idli [no rice idli]

Instant Rava Idli

Cranberry Sambar