Coconut Chutney

Recipe for Coconut Chutney

Coconut Chutney is a  spicy or savory condiment originating in India. Coconut  chutney is an easy quick mandatory side dish for most of the breakfast recipes in all most all South Indian dishes. Serve this simple coconut chutney as accompaniment with idli, dosa, uttapam, and Appe.

Every  home has its own way of preparing it, but this recipe is my favorite of all the recipes I have tried. You can also adjust the ingredients depending on your preference.  Also adjust the spice levels on what you can handle.

How to make Coconut chutney

What are the ingredients needed  to make coconut chutney?

Coconut – Fresh coconut is  the main ingredient in this chutney. It is always best to have fresh coconut if available. You can also go for frozen ones.

Roasted Chana dal -This is used for giving a texture to the chutney. If it is not available, you can skip adding them. Add some roasted peanuts instead.

Green Chili & Ginger – Adjust the amount of these two ingredient according to your spice levels you can handle.

For Tempering – This is a basic tempering. You will need oil, mustard seeds, curry leaves, asafetida/hing. You can also urad dal and dry red chilies.

How is coconut chutney made?

Coconut chutney is a basic condiment made by blending coconut, chana dal, chilies, ginger & salt. It is then tempered with little oil, mustard seeds, asafetida & curry leaves.

Is this chutney recipe gluten free?

This recipe uses asafetida, which is not gluten-free. You can avoid adding it if you are looking for a gluten-free recipe.

Is this chutney  recipe for vegan?

Yes. Some chutney recipes calls for yogurt  in chutney .So I have Skipped the curd/yogurt in my recipe for the vegan chutney. 

Ingredients for coconut chutney

• 3/4 cup coconut fresh or frozen 
• 2 tbsp split roasted chana daal or roasted peanuts
• 1/2 inch ginger 
• 1 to 2 green chili
• salt to taste
• 1/3 cup water or more

For tempering  (optional)

• 1 tbsp Cooking oil
• ½ tsp mustard seeds
• ⅛ tsp asafetida optional
• Few curry leaves 

Instructions for making coconut chutney

1) Add coconut, roasted chana dal, ginger, chili, salt and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.

2) For the tempering : Heat oil in a tadka pan on medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves.
Pour the tadka over the chutney and stir in.

Total Time - 10 mins

Servings - 4