Coconut Chutney Recipe

Coconut Chutney recipe with step by step photos and video recipe – easy and simple recipe of south Indian chutney made with coconut. It is one of the versatile chutney that pairs well with any South Indian snack or breakfast.

If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. 

Coconut Chutney is made from fresh coconut or coconut powder and flavored with chilies, roasted chana dal, curd, and tempering of mustard seeds a curry leaves. It gives a soothing feeling and lends more flavour to South Indian dishes.

Variations In Coconut Chutney :

  1. Red coconut chutney recipe – To make red coconut chutney, you will need whole dried red chillies. Replace green chillies with dried red chillies while grinding. You can follow the rest of the steps as given below. 
  2. Green coconut chutney recipe – To make green coconut chutney, you will need fresh coriander leaves. Add washed and roughly chopped coriander leaves while grinding. You can follow the rest of the steps as given below. 
  3. Raw mango coconut chutney recipe – To make raw mango coconut chutney, you will need fresh raw mango. Add washed, peeled and roughly chopped raw mango pieces while grinding. You can follow the rest of the steps as given below. 

Frequently asked Questions :

How to select a good coconut?

-Coconut shell should be light golden brown in color. Should not be too dark.
– When you shake the coconut, you should be able to feel the water moving inside. If there is no water, then the coconut is probably already gone bad inside.

How Long Can We Store Coconut Chutney And Can We Freeze It?

Yes, we can freeze the chutney in a clean airtight container or zip pouch for as good for a month. Also, DO NOT keep the chutney on the counter for too long. Instead, keep it refrigerated for a longer time. These chutneys keep good in refrigerator up to 4-5 days.

Is coconut chutney vegan?

Yes, you can make the coconut chutney vegan. Skip the curd/yogurt and you have the recipe for the vegan chutney. All the ingredients in this chutney except curd are vegan and hence vegan people can easily modify this recipe.

How to make Coconut Chutney without roasted chana dal?

You can use roasted peanuts instead of chana dal.

How to make coconut chutney without Fresh Coconut?

If you don’t have fresh coconut available, you can use coconut powder or grated dried coconut. If you are using desiccated coconut or coconut powder, use warm water or coconut milk while grinding the chutney.

What to eat with coconut chutney?

You can serve this chutney with idli, vada, paniyaram, dosa, uttapam, or any Indian meals.

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#Serving Suggestion: You can serve this chutney with idli, vada, dosa, uttapam, or any Indian meals. It is perfect and must have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam etc.

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COCONUT CHUTNEY RECIPE

Coconut Chutney recipe with step by step photos and video recipe – easy and simple recipe of south Indian chutney made with coconut. 
Course Chutney, Side Dish
Cuisine South Indian
Keyword coconut chutney
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6 servings
Author Achala

Ingredients

for grinding coconut chutney :

  • 1 cup fresh grated coconut
  • 3 tbsp roasted chana dal
  • 2 green chilli chopped
  • 1/2 tsp cumin seeds
  • 2 tbsp curd
  • Salt to taste
  • 2 tbsp water or as required

for tempering coconut chutney :

  • 1 tsp mustard seeds
  • 1/2 tsp split urad dal
  • 10-12 curry leaves
  • A pinch of asafoetida
  • 1 dry red chilli broken and seeds removed
  • 1 tsp oil

Instructions

grinding coconut chutney :

  • Collect all the required ingredients.
  • Take freshly grated coconut in a chutney grinder jar or a small grinder jar.
  • Add roasted chana dal, curd, cumin seeds, green chili, and salt.
  • Add 2 tablespoons water.
  • Grind them to make a medium coarse paste. If unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water to get the desired consistency of chutney and grind again.
  • Remove the coconut chutney in a steel bowl or a pyrex bowl.

tempering for coconut chutney :

  • For the tempering, heat oil in a pan over medium flame.
  • Once the oil is sufficiently hot, add the mustard seeds.
  • When the mustard seeds begin to splutter, add the urad dal.
  • Fry till the urad dal starts to become golden and aromatic, do not burn.
  • Then add dry red chilli and curry leaves .
  • Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.
  • Lastly, add asafoetida and switch off the flame.
  • Immediately pour tempering over the prepared coconut chutney.
  • Mix the tempering mixture very well with the coconut chutney.
  • Serve coconut chutney with idli, dosa, vada, or pakoda of your choice.

Notes

  • Adjust the quantity of water according to make it thick or diluted.
  • Fresh coconut gives the best taste to the chutney.
  • In case of using frozen grated coconut, thaw it first until it comes to room temperature before using.
  • Many people even use coconut powder or desiccated coconut, if doing so then make use of warm water while grinding.
  • If chana dal is not available, then you can skip adding it. The nariyal ki chatni will taste equally delicious without it.
  • If you like your South-Indian coconut chutney spicy, then simply increase the quantity of chilies. Don’t add anything except green chillies. Those too very less green chillies.
  • Consume fresh idli-dosa chutney immediately or refrigerate it and use it for up to 3 days.

How To Make Coconut Chutney (Step By Step Instructions With Photos) :

grinding coconut chutney :

1. Collect all the required ingredients.

2. Take freshly grated coconut in a chutney grinder jar or a small grinder jar.

3. Add roasted chana dal, curd, cumin seeds, green chili, and salt.

4. Add 2 tablespoons water.

5. Grind them to make a medium coarse paste. If unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water to get the desired consistency of chutney and grind again.

6. Remove the coconut chutney in a steel bowl or a pyrex bowl.

tempering for coconut chutney :

1. For the tempering, heat oil in a pan over medium flame.

2. Once the oil is sufficiently hot, add the mustard seeds.

3. When the mustard seeds begin to splutter, add the urad dal.

4. Fry till the urad dal starts to become golden and aromatic, do not burn.

5. Then add dry red chilli and curry leaves .

6. Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color.

7. Lastly, add asafoetida and switch off the flame.

8. Immediately pour tempering over the prepared coconut chutney.

9. Mix the tempering mixture very well with the coconut chutney.

10. Serve coconut chutney with idli, dosa, vada, or pakoda of your choice.

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