Coconut Chutney is fresh, vibrant, delicious, and full of flavors. It makes a great condiment to serve with many breakfast and snack recipes. This South Indian delicacy is widely popular, versatile, and absolutely healthy. Here I will share how to make a home-style coconut chutney, which is easy and quick.

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About Coconut Chutney
Ingredients
How To Make Coconut Chutney
Serving Suggestions
Storage The Coconut Chutney
Helpful Tips
More Condiments
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About Coconut Chutney

Chutney is a spicy or savory condiment that originated in India. There are numerous types of chutney available, made from many different ingredients.

Coconut Chutney is a South Indian condiment, consists of coconut as the main ingredient. The simplest form of chutney includes a blend of freshly grated coconut, green chilis, and salt. To add more depth of flavors to the chutney, more ingredients are used. For example, I have added ginger to give a more savory flavor and yogurt to make the chutney slightly tangy.

Also, the tempering of dry red chili, mustard seeds, urad dal, and curry leaves adds great flavors to the coconut chutney.

It is my absolute favorite chutney. I have learned it from my mom, and now I am making it for years. It is simple, easy, and quick to make, and I can not have my Dosa without this chutney.

Ingredients

Coconut: I have used freshly frozen coconut for this chutney. You can use freshly grated coconut if you have that available. Instead of fresh coconut, you can also use unsweetened desiccated coconut to make the chutney. However, the chutney with fresh coconut will taste more fresh and flavorful.
Roasted Chana Dal: It binds the chutney well and provides a pleasant nutty flavor to the chutney. Roasted Chana Dal is directly edible; if you do not have them, skip them but do not replace them with raw chana dal. Also, you can add more or less roasted chana dal. If you want to make the chutney white with more coconut flavor, use only 1-2 tablespoon of roasted chana dal. However, if you wish your coconut chutney to be restaurant-style, add more roasted chana dal up to 6-7 tablespoon in total.
Green Chili: For a mild chutney, add only a half or one green chili. If you like your chutney very spicy, add more green chilis as per your taste.
Ginger: It adds an earthy and vibrant taste to the coconut chutney. However, you can skip ginger if you do not like it in your chutney.
Yogurt: I absolutely love to add yogurt to my coconut chutney. It adds a slight tanginess to the chutney. But skip the yogurt for the vegan chutney, or if you don’t like it. Also, instead of yogurt, you can add a little bit of tamarind paste to make the chutney tangy.
Salt: Add less salt while grinding the chutney. Then taste and add more salt if required.
Water: Add water gradually while grinding the chutney. You can add water as required to keep the chutney thick or semi-thick. However, do not add too much water, as it will thin out the flavors.

How To Make Coconut Chutney

Making The Coconut Chutney

Take the grated coconut into a jar of blender or grinder.
I have used freshly frozen coconut, but you can use either fresh coconut or unsweetened desiccated coconut.
If using freshly frozen coconut, thaw it before using it to make the chutney.

To this, add roasted chana dal, green chili, ginger, yogurt, salt, and water.
Add green chilis as per your taste. If your chilis are very hot, add only half or one chili.
If you do not like to add ginger, skip it.
Also, yogurt is optional, if you want to make the vegan chutney, do not add yogurt.
If you add yogurt, you may need to add less water. And if skipping yogurt, you may need to add more water.
Initialy add little water, and then add as needed to grind the chutney. Too much water will thin out the chutney flavors.

Grind the chutney to a smooth consistency.
If your blender cannot grind into a smooth chutney, you may need to add a little more water.
Instead of more water, you can also add coconut milk for more flavor.

Transfer the coconut chutney into a bowl.
Use the heat-proof bowl, as we need to pour the hot tempering on the chutney.

Tempering The Coconut Chutney

Heat oil in a small pan.

Add dried red chili and urad dal.

Once urad dal starts to change the color, add mustard seeds and curry leaves.
Fry until the mustard seeds crackle and curry leaves become crisp.

Turn off the heat, and pour the tempering immediately on the chutney in the bowl.
Mix the tempering well with the chutney.

Serving Suggestions

Serve this coconut chutney with Idli, Dosa, or vada.
It goes well with white Dhokla (Khatta Dhokla) or Pakoda.
You can also serve this chutney with Upma.
Try this coconut chutney with Green Moong Dal Dosa.

Storage The Coconut Chutney

This chutney should be consumed fresh for the best taste and flavors.
Do not keep the chutney at room temperature for long. If you are using it after few hours, refrigerate the chutney immediately after making it.
You can store the chutney in the refrigerator for up to two days.

Helpful Tips

This recipe can easily be halved, doubled, or tripled.
For more coconut flavor and whiter chutney, add less roasted chana dal.
If you want to make restaurant-style coconut chutney, add more roasted chana dal up to 6-7 tablespoon in total.
Add a handful of coriander leaves in the grinder jar with other ingredients to make green coconut chutney.
Yogurt provides slight tanginess to the chutney, but skip it for the vegan chutney.
Instead of yogurt, you can add a little bit of tamarind paste to make the tangy coconut chutney.
To add more coconut flavor, you can add coconut milk instead of water to grind the chutney.
If you do not have fresh coconut available, use freshly frozen coconut (easily found in the freezer section of the Indian grocery stores).
You can also add unsweetened desiccated coconut if you absolutely have no access to fresh or frozen coconut.

Coconut Chutney / How To Make Coconut Chutney