Coconut chutney is a traditional South Indian side or condiment made by blending fresh coconut with chillies, cumin, ginger and salt. You can serve this coconut chutney recipe as an accompaniment with Dosa, idli and uttapam etc.
Whether you’re preparing a traditional South Indian meal or just want a delicious dip for your snacks, this South Indian coconut chutney is the perfect choice. It’s creamy, slightly tangy, and full of aromatic spices. So, lets make this simple, yet irreplaceable chutney from south India.
Today, I’m sharing an easy coconut chutney recipe that’s not only simple to make but also packed with fresh flavors.
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Why To Make It?
- Versatile: It pairs beautifully with all your favorite South Indian dishes like dosa, idli, uttapam, and more. Not only that, you can even use it as a dip for snacks in general.
- Easy to Make: You only need a few ingredients and a blender to whip up this chutney.
- Fresh and Flavorful: The combination of fresh coconut, peanuts, and the sizzling tadka adds layers of flavor.
- Healthier Alternative: Coconut is packed with healthy fats and nutrients, making this chutney both delicious and nutritious.
Ingredients
- Fresh coconut: The star of the chutney, providing natural sweetness and creaminess.
- Roasted peanuts: Adds a bit of nuttiness and thickness to the chutney.
- Ginger: For a hint of spice and warmth.
- Green chilies: Adds the right level of heat.
- Salt: To enhance the flavors of the ingredients.
- Water: Helps achieve the right consistency.
- Yogurt (optional): Adds creaminess and a slight tang (you can skip it if you prefer a vegan version).
- Coconut oil: Used in the tadka to bring out the flavor of the spices.
- Hing (asafoetida): A small amount gives a deep, savory flavor to the chutney.
- Mustard seeds: Add a pop of flavor and texture in the tempering.
- Whole red chilies: For heat and flavor.
- Udad dal (black gram): Adds a slight crunch and earthy flavor.
- Chana dal (split chickpeas): Another crunchy element for the tadka.
- Fresh curry leaves: Infuses the chutney with their aromatic, earthy flavor.
See recipe card for quantities.
Instructions
Prepare the Ingredients: Start by lightly roasting the peanuts (if using raw peanuts) or simply use already roasted ones. This adds a bit of nuttiness to the chutney.
Grind the Chutney: In a grinder jar, combine fresh coconut, peanuts, ginger, green chilies, and salt. Blend until the mixture is coarsely ground.
Add Water and Yogurt: Pour in the water and add yogurt (if using) to make the chutney smoother and creamier. Grind again until the chutney reaches a smooth consistency and set aside.
Tip: Use a high-powered blender to ensure a smooth and creamy chutney.
Prepare the Tadka: In a small pan, heat coconut oil. Once hot, add hing, mustard seeds, whole red chilies, udad dal, chana dal, and curry leaves. Sauté until everything is sizzling and aromatic.
Combine and Serve: Pour the sizzling tadka over the freshly ground coconut chutney. Stir well and serve it immediately with dosa, idli, or uttapam. Enjoy!
Tip: Prepare the tadka on medium heat to avoid burning the spices..
Substitutions
- You can use cashews instead of peanuts if you prefer a slightly richer flavor.
- Skip the yogurt for a vegan version or substitute with coconut yogurt.
- You can swap udad dal and chana dal with just mustard seeds for a simpler tadka.
- If you don’t have fresh coconut, use frozen coconut or desiccated coconut, though the texture will vary slightly.
Variations
- Add a small piece of tamarind to the chutney for a tangy twist.
- Mix in some mint leaves or coriander leaves for an herby flavor.
- Use a few cloves of garlic in the chutney for a garlicky punch.
- Make a spicier version by adding more green chilies or using dried red chilies in the tadka.
- Add popped mustard seeds directly into the chutney for a crunchy texture.
Storage
Storing: Store the coconut chutney in an airtight container in the refrigerator for up to 2 days. Since it’s made fresh, it’s best consumed within a day or two.
Reheating: Chutney doesn’t need to be reheated, but if it’s been in the fridge, you can leave it out for a few minutes to bring it to room temperature.
How to serve
Serve this chutney as a dip or side with your favorite South Indian dishes like dosa, idli, uttapam, or even as a dip for medu vada. It also works well with savory snacks like vada pav or pakoras.
FAQ
Yes, but soak it in warm water for 10-15 minutes to rehydrate before grinding.
Store it in an airtight container in the refrigerator for up to 2 days. Fresh chutney tastes best, though!
Yes, you can freeze it in small portions. Thaw and give it a good stir before serving.
While you can skip it, the tadka adds a lot of flavor and texture to the chutney.
Yes, coconut chutney is a healthy option, especially if you use minimal oil for the tadka. It's rich in good fats from coconut and peanuts.
More Such Recipes
- Tomato Chutney Recipe
- Classic Coconut Chutney
- Green Chutney
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- Ragi Uttapam
- Pepper Rasam Recipe
- Sambar Rice - Sambar Sadam Recipe
- Rava Idli Recipe
- Crispy Idli Tikki | Leftover Idli Recipes
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📖 Recipe
Coconut Chutney
Ingredients
- 1 coconut
- 3 tablespoon peanuts
- 10 g ginger
- 3 green chilies
- ½ teaspoon salt
- ½ cup water
- 1 tablespoon yogurt optional
- 1 tablespoon coconut oil
- A pinch asafoetida
- ½ teaspoon mustard seeds
- 2 red chilies whole
- 1 teaspoon black gram
- 1 teaspoon split chickpeas
- 8 curry leaves
Instructions
- Grind the Chutney: In a grinder jar, combine fresh coconut, peanuts, ginger, green chilies, and salt. Blend until the mixture is coarsely ground.
- Add Water and Yogurt: Pour in the water and add yogurt (if using) to make the chutney smoother and creamier. Grind again until the chutney reaches a smooth consistency. Set aside.
- Prepare the Tadka: In a small pan, heat coconut oil. Once hot, add hing, mustard seeds, whole red chilies, udad dal, chana dal, and curry leaves. Sauté until everything is sizzling and aromatic.
- Combine and Serve: Pour the sizzling tadka over the freshly ground coconut chutney. Stir well and serve it immediately with dosa, idli, or uttapam. Enjoy!
Notes
- Always use fresh coconut for the best flavor and texture.
- Adjust the consistency by adding more or less water depending on how thick you like your chutney.
- Use a high-powered blender to ensure a smooth and creamy chutney.
- Prepare the tadka on medium heat to avoid burning the spices.
Nutrition
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