Coconut Chutney Recipe
User Reviews
4.8
Coconut Chutney Recipe
Description
Coconut Chutney Recipe combines grated fresh or desiccated coconut with green chilies, optional ginger or garlic, and roasted chana dal to make a smooth paste. The chutney is ground with water to achieve a creamy texture and seasoned with salt. A tempering of mustard seeds, urad dal, cumin seeds, curry leaves, dry red chili, and asafoetida is heated in oil until aromatic and poured over the coconut mixture. This tempering adds a crisp, warm layer of flavor to the cool, creamy chutney.
The chutney has a mildly spicy and fragrant character from the green chilies and ginger, while the roasted chana dal lends subtle earthiness and texture to the ground paste. The tempering imparts a nutty and aromatic complexity with the mustard seeds and curry leaves. Adjusting the green chili quantity controls the heat according to taste.
This chutney pairs well with South Indian staples like idli, dosa, or vada as a fresh, cooling contrast. Variations include substituting ginger with garlic, adding herbs like coriander or mint, or customizing the red chili flakes to vary the spice and color. The recipe can be scaled easily and tailored for white coconut chutney by reducing chana dal and chilies and using only the white coconut flesh.
Use chilled water or thin coconut milk when grinding to enhance smoothness. The chutney can be prepared ahead and tempered just before serving to keep flavors vibrant. Avoid burning the tempering ingredients for the best taste. The chutney keeps well refrigerated for a short period but is best enjoyed fresh.
Ingredients
for grinding
- ½ cup coconut tightly packed) or ½ cup desiccated coconut, fresh grated
- 2 tablespoons chana dal optional, roasted
- 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 neutral cooking oil sesame or peanut or coconut or sunflower oil or any neutral oil, generic cooking 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
- Adjust green chili quantity to control the chutney's spiciness.
- Substitute ginger with garlic or add fresh coriander or mint leaves for flavor variations.
- For white coconut chutney, reduce or omit roasted chana dal and chilies; use only the white coconut part.
- Add thin coconut milk instead of water for a richer texture while grinding.
- Temper the chutney just before serving to maintain the crispness and aroma of the seasoning.
- Store the chutney refrigerated and consume within a day or two for best freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
