Coconut Chutney is a simple and quick recipe commonly prepared in South Indian homes. This flavorful condiment is typically served alongside dishes such as idli, dosa, vada, and upma. The distinctive taste of the chutney is enhanced by roasted gram dal, while the use of freshly grated coconut adds a vibrant freshness. Finally, the chutney is tempered with mustard, onion and Curry leaves, elevating its overall flavor profile.
Coconut chutney has multiple variants. I have shared one of my favourite version here.
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About Coconut Chutney
Coconut Chutney is generally served as a taste enhancer along with Idli and Dosa with other side dishes like sambar, tomato chutney or mint chutney or Ginger Chutney It is prepared by blending with freahs grated coconut and Roasted Channa Dal. It can be served as a Side dish with snack items like Bajji and vada. Since there is no cooking involved this chutney is easy to make we Using fresh coconut plays a key role in the taste of the chutney.
Coconut Chutney Video
Ingredients
- Coconut - Use Fresh Grated coconut for the fresh taste
- Green Chilli - A key ingredient that brings in taste to the chutney
- Roasted Gram Dal - Give taste, texture and volume to the chutney
- Tempering - A tempering with mustard, small onion and curry leaves are used in this recipe
See recipe card for quantities.
Step by step Instructions
- Add Grated Coconut, Roasted Channa dal and curry leaves into a blender jar.
- Add in Green Chilli and Garlic Pods
- Add salt to taste
- Add Required Water
5. Blend into a Smooth paste
6. Transfer into a serving bowl.
For Tampering
7. Heat a tampering pan. Add in oil and heat it. Add mustard and allow them to splutter.
8. Add onion and curry leaves and saute them.
9. Saute until they are roasted well
10. Add tampering into the chutney
Fresh Coconut Chutney is now ready to serve
Hint: I like to use this Hamilton Beach Blender for blending the Chutney.
Pro Tips
Use fresh coconut for making this chutney for best taste.
Substitutions
- Curry Leaves - instead of Curry Leaves, you can use Mint or Coriander Leaves
- Green Chilli - Green chilli can be replaced with dry red chilli
- Roasted Channa Dal - Roasted Channa Dal can be replaced with Roasted Peanuts or Roasted Cashewnuts
Variations
There are multiple variation available to this chutney
- Tampering- Add dry red chilli along with tampering for a spicier taste.
- Mint or Coriander leaves can be added instead of curry leaves while blending
- Ginger can be added while blending for a nice flavour.
- Add Tamarind while blending to bring in a slight tangy taste
Storage
I recommend consuming the Coconut chutney on the same day.
FAQ
Serve coconut chutney with idli, dosa or snack items like bajji or vada.
Coconut chutney must be consumed on the same day for best taste.
Recipe
Coconut Chutney
Ingredients
- ¼ Cup Coconut Grated
- 2 tablespoon Roasted Channa Dal
- 1 Sprig Curry Leaves
- 2 Pods Garlic
- 1 Green Chilli
- Salt to taste
For Tampering
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 Shallot Chopped
- 1 Sprig Curry Leaves
Instructions
- Add Grated Coconut, Garlic, Green Chilli, Roasted Gram Dal, Curry Leaves and Salt into a blender Jar.
- Add required water and blend into a smooth paste. Transfer to a serving bowl.
For Tampering
- Heat a Tampering Pan. Add 1 teaspoon of oil.
- Add in mustard, Chopped onion and Curry Leaves.
- Roast them and add on top of the chutney.
- Coconut Chutney is now ready to serve
Video
Notes
More Chutney Recipes
Looking for other recipes like this? Try these:
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