Coconut chutney is the soul of South Indian cuisine. This delightful condiment has a creamy, tangy taste with very mild spiciness. It is a perfect taste-balancing side dish with snacks like dosa, uttapam, medu vada, and idli. The coconut chutney recipe is straightforward and can be made in two ways, with and without tempering. So, swipe up to learn how to make this easy chutney recipe, adding a burst of creamy richness to your meals.
| Recipe Name | Coconut Chutney |
| Place of Origin | India |
| Total Time Taken | 15 Minutes |
| Preparation Time | 7-8 minutes |
Coconut Chutney Ingredients
We will use different types of ingredients to enhance the taste of this simple coconut chutney recipe. Here’s what you will need:
Coconut Chutney Ingredients (Without Tempering)
- Freshly grated coconut – ½ cup
You can use dried desiccated coconut if you do not have fresh coconut.
- Chopped chilies – 1
Take green chilies with mild spiciness, as coconut needs to be more sweet than spicy.
- Roasted chana dal – 2 tablespoons
This will bind all the ingredients together and make coconut chutney thick and creamy.
- Chopped ginger – ½ teaspoon
Ginger will enhance the tanginess of this chutney.
- Salt to taste – ½ teaspoon, preferably
- Water – 3-4 tablespoons
Coconut Chutney Ingredients (For Tempering)
- Oil – ½ tablespoon
You can use any oil, such as sunflower, sesame, coconut, peanut, or any neutral-flavoured oil. Avoid mustard oil; it will add a pungent flavour you may not like in this chutney.
- Mustard seeds – 1 teaspoon
- Urad dal – ½ teaspoon
- Dried red chilli – 1 (seeds removed)
- Curry leaves – 10
- Asafoetida (hing) – 1 pinch
| Nutritional Facts
According to the FDA, 100 grams of coconut chutney contains 13.3 grams of fat, 13.3 grams of carbohydrates, 6.7 grams of fibre, and 100 kcal of energy. |
Simple Coconut Chutney Recipe
It’s time to combine all the ingredients for an easy chutney recipe. You’ll also find an additional step for tempering it with a few spices. Take a look:
- Add freshly grated coconut in a chutney or small grinder jar.
- Add chopped green chilies (depending on your heat preference), ginger, and roasted chana dal.
- Start adding a little or less salt and adjust later.
- Add water. Less water can thicken this coconut chutney. If you do not have roasted chana dal, skip this step.
| NOTE
Roasted chana dal is different from raw chana dal. Unlike raw chana dal, roasted chana dal is crunchy and directly edible. |
- Grind all the ingredients until smooth. Add some tablespoons or more water if the blade cannot grind or the chutney looks thick.
- Take out the chutney with a spoon or spatula into a heatproof glass or ceramic bowl.
Your coconut chutney is ready to eat. However, you can temper it with curry leaves and mustard seeds to make it more aromatic. Continue with the following steps for a more versatile coconut chutney recipe.
- Heat a small pan on a high flame for the tempering. Switch the heat to medium flame and add oil over low heat.
- Add mustard seeds and stir until they crackle.
- Add urad dal to the pan and stir until golden brown.
- Adjust the flame and keep it low. Then add one dry red chilli, curry leaves, and a pinch of asafoetida (hing).
- Stir fry for a few seconds until the curry leaves turn crisp and the red chilli turns light brown.
- Turn the gas off and immediately pour the entire tempering and the oil over the previously prepared coconut chutney in the bowl. Mix well.
Your versatile coconut chutney is ready to complement dosas, idlis, your favourite fritters, and more.
Final Thoughts
The coconut chutney recipe is easy to follow and can be made in multiple styles. The typical style involves grated coconut blended mainly with roasted chana dal, chilli, and salt. You can temper the chutney with mustard seeds and curry leaves if you prefer the classic taste. After trying this recipe once, you can experiment and adjust the quantity and type of ingredients according to your taste the next time you make it. This way, you can create your version of the coconut chutney recipe.
