Coconut chutney is a traditional South Indian side or condiment. This coconut chutney recipe involves blending fresh coconut with some common spices. You can serve this coconut chutney with Dosa, idli and uttapam and any South Indian Tiffin.

Classic Coconut Chutney

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.

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.

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!

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

Can I make coconut chutney with dried coconut?

Yes, but soak it in warm water for 10-15 minutes to rehydrate before grinding.

How do I store coconut chutney?

Store it in an airtight container in the refrigerator for up to 2 days. Fresh chutney tastes best, though!

Can I freeze coconut chutney?

Yes, you can freeze it in small portions. Thaw and give it a good stir before serving.

Can I skip the tadka?

While you can skip it, the tadka adds a lot of flavor and texture to the chutney.

Is coconut chutney healthy?

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.

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Classic Coconut Chutney

Coconut Chutney

Learn how to make this easy classic South Indian coconut chutney. Perfect for serving with dosa, idli or uthapam.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course chutney Sauce
Cuisine south indian
Servings 6
Calories 433 kcal

Ingredients
  

  • 1 coconut
  • 3 tbsp peanuts
  • 10 g ginger
  • 3 green chilies
  • 1/2 tsp salt
  • 1/2 cup water
  • 1 tbsp yogurt optional
  • 1 tbsp coconut oil
  • A pinch asafoetida
  • 1/2 tsp mustard seeds
  • 2 red chilies whole
  • 1 tsp black gram
  • 1 tsp 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

  1. Always use fresh coconut for the best flavor and texture.
  2. Adjust the consistency by adding more or less water depending on how thick you like your chutney.
  3. Use a high-powered blender to ensure a smooth and creamy chutney.
  4. Prepare the tadka on medium heat to avoid burning the spices.

Nutrition

Calories: 433kcalCarbohydrates: 32gProtein: 13gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 1661mgPotassium: 604mgFiber: 12gSugar: 11gVitamin A: 1180IUVitamin C: 306mgCalcium: 126mgIron: 3mg
Keyword chutney, coconut chutney, Indian recipe
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