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Coconut Chutney / How To Make Coconut Chutney

By Jigna
Coconut Chutney is vibrant, fresh, delicious, healthy, and bursting with flavors.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine Indian, South Indian
Course Condiments
Diet Healthy, Jain, No Onion No Garlic, Vegan
Servings 6

Ingredients
  

For The Coconut Chutney

  • 1 cup grated coconut fresh or freshly frozen
  • ¼ cup roasted chana dal
  • 1-2 green chili roughly chopped
  • A small piece of ginger peeled and roughly chopped
  • 2 tablespoon yogurt (optional for vegan diet)
  • Salt to taste
  • 2-4 tablespoon water or as required

For The Tempering

  • 2 teaspoon oil
  • 1 dry red chili
  • 1 teaspoon urad dal (split and husked black gram)
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves

Instructions
 

Making Coconut Chutney

  • Take the grated coconut into a jar of blender or grinder.
  • To this, add roasted chana dal, green chili, ginger, yogurt, salt, and water.
  • If you add yogurt, you may need to add less water. And if skipping yogurt, you may need to add more water.
  • 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.
  • Transfer the coconut chutney into a bowl.

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.

Storing 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.

Notes

  • 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.

Nutrition (Approximate Values)

Calories : 95kcalCarbohydrates : 7gProtein : 2gFat : 7gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gCholesterol : 1mgSodium : 9mgPotassium : 121mgFiber : 2gSugar : 1gVitamin A : 80IUVitamin C : 27mgCalcium : 32mgIron : 1mg
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