Coconut Chutney Recipe
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4.8
183 reviews
Excellent
Coconut Chutney Recipe
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Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snack.
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Ingredients
for grinding
- ½ cup fresh grated coconut (tightly packed) or ½ cup desiccated coconut
- 2 tablespoons roasted chana dal - optional
- 1 or 2 green chilies or ½ teaspoon chopped green chillies or serrano or anaheim pepper
- ½ inch ginger - optional, you can also add 1 to 2 small garlic cloves
- salt as per taste
- 3 to 4 tablespoons water or add as required - for grinding
for tempering
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (split and husked black gram)
- ½ teaspoon cumin seeds - optional
- 9 to 10 curry leaves or 1 sprig of curry leaves
- 1 pinch asafoetida (hing)
- 1 dry red chili - broken and seeds removed
- ½ tablespoon oil - sesame or peanut or coconut or sunflower oil or any neutral oil
Instructions
Grinding Ingredients
- Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
- Then add the green chili and ginger.
- Next add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
- Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
- Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.
Tempering
- Heat oil in a small pan. Add the mustard seeds.
- When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
- Then add the curry leaves, red chili and asafoetida.
- Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color making sure that the curry leaves and chilies do not get burnt.
- Switch off the heat and immediately pour the tempering on the chutney in the bowl.
- Mix the tempering mixture very well.
- Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.
Notes
- Scaling: This coconut chutney recipe can be halved or doubled or tripled.
- Spiciness: Add 2 to 3 green chillies for a spicy taste in the coconut chutney.
- Herbs: Instead of ginger, you can add garlic. Ginger can be skipped completely. You can even add some fresh coriander leaves (cilantro) or mint leaves.
- Dry Red Chillies: You can even add 2 to 3 dry Kashmiri red chillies or 1 to 2 dry red chillies and make a red coconut chutney. A bit of tamarind can be added if using dry red chillies to balance the pungency and heat of the chillies. Remove the seeds from the chillies before you grind them with the rest of the ingredients.
To Make White Coconut Chutney:
For a white coconut chutney, add less of the roasted chana dal or skip it entirely. So for this recipe add ½ tablespoon of roasted chana dal. Also add less green chillies or you can skip them. Do use only the white part of the coconut and not the brown part. You can even add some nut milk or thin coconut milk instead of water while grinding.
- For a white coconut chutney, add less of the roasted chana dal or skip it entirely. So for this recipe add ½ tablespoon of roasted chana dal.
- Also add less green chillies or you can skip them.
- Do use only the white part of the coconut and not the brown part.
- You can even add some nut milk or thin coconut milk instead of water while grinding.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
155mg
(6%)
Potassium
69mg
(2%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
164IU
(3%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
35mg
Vitamin B6
1mg
Vitamin C
66mg
(73%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
43mg
(4%)
Vitamin B9 (Folate)
357µg
Iron
1mg
(6%)
Magnesium
10mg
Phosphorus
23mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 155mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 164IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 35mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 66mg | 73% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 43mg | 4% |
| Vitamin B9 (Folate) | 357µg | |
| Iron | 1mg | 6% |
| Magnesium | 10mg | 3% |
| Phosphorus | 23mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
183 reviews
Excellent
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