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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 same. Adding different ingredients adds an additional layer of flavor to this coconut chutney.
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 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, 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 in color.
Turn OFF the heat. Add the tempering over the chutney. Mix well.
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
absolutely, 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 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, 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 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.
SERVING SUGGESTIONS FOR COCONUT CHUTNEY
Pic Shown: Walnut Coconut Chutney
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SOME MORE CHUTNEY RECIPES FROM BLOG!
LOVE SOUTH INDIAN FOOD? HERE’RE SOME MORE RECIPES FROM BLOG!
Nav Dhan Masala Dosa [no rice dosa]
Udupi Sambar [Temple Style Sambar]
Quinoa Mysore Masala Dosa [no rice dosa]
Mixed Lentils Dosa [no rice dosa]
Quinoa Idli [no rice idli]
Walnut Coconut Chutney
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
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, 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 in color.
- Turn off the heat. Add the tempering over the chutney. Mix well.