4.8 from 104 votes
Coconut Chutney Recipe
This Coconut Chutney blends fresh or desiccated coconut with green chilies, ginger, and optional roasted chana dal to create a smooth condiment. The addition of a tempered mixture of mustard seeds, urad dal, cumin, curry leaves, and dry red chili infuses the chutney with a fragrant finish. The balance of creamy grated coconut and the tempered spices results in a versatile accompaniment commonly served with South Indian dishes.
Prep Time
12 mins
Cook Time
3 mins
Total Time
15 mins
Servings:
3
Calories:
127 kcal
Course:
Side Dish
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 127
% 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.