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top view of coconut chutney in a bowl with tempering of curry leaves

Coconut Chutney

Shweta Arora
Coconut Chutney is a popular South Indian condiment made with coconut, green chilies, ginger, and roasted gram and further flavored with spice tempering. This easy hotel-style white coconut chutney recipe is delicious and often served as a side dish with breakfast and snack dishes like Idli, Dosa, Medu Vada, Upma, and appam. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiment
Cuisine Indian
Servings 4
Calories 122 kcal

Equipment

Ingredients
  

  • 1 cup coconut fresh or frozen, grated or shredded
  • 2 tablespoon roasted gram dalia or peanuts or peanuts
  • ½ teaspoon cumin seeds
  • 1-2 green chillies
  • ½ inch ginger
  • ¼ - ½ teaspoon salt
  • ½ to 1 cup water use as needed
  • 1 teaspoon lemon juice optional and adjust to taste
  • 1 teaspoon sugar optional and adjust to taste

For tempering (tadka)

  • 1-2 teaspoon oil
  • ½ teaspoon mustard seeds rai
  • ½ teaspoon urad dal
  • 1 dry red chili broken in half
  • 5-6 fresh curry leaves
  • pinch asafoetida hing

Instructions
 

  • In the mixer grinder jar, add grated coconut, green chili, ginger, cumin seeds, salt, and water.
  • Grind to a smooth and fine consistency. Add more water if required to get the desired consistency.
  • For the tempering, heat oil in a tadka pan over medium heat.  Add mustard seeds and allow them to splutter. Stir in urad dal and sauté for a few seconds. Immediately add red chili, asafoetida, and curry leaves (be careful they will splutter). Turn off the heat and mix.
  • Pour the tadka over the ground chutney and mix well. Coconut chutney is ready!! Enjoy with Idli, dosa, vada.

Video

Notes

Freshly grated coconut works best for this chutney but frozen coconut or desiccated coconut flakes can be used too. 
If you are using frozen soak in hot water for 10 mins. Don’t add frozen coconut directly to the blender as that will cause the fats to separate from the pulp.
Similarly, blend the desiccated coconut with warm water to get the right consistency. 
Roasted gram (Dalia) helps thicken and prevents the water from separating in the chutney. You can substitute it with roasted peanuts or use a combination of both. 
You can replace ginger with 1-2 cloves of garlic for a different flavor dimension. 
If you prefer tangy chutney, add lemon juice after blending or add little tamarind pulp or a couple of tablespoons of yogurt (curd) while blending. 
The amount of water used for grinding can vary depending on the type of coconut used and the mixer grinder. Start with a smaller quantity and add as required.

Nutrition

Calories: 122kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 210mg | Potassium: 116mg | Fiber: 3g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 28mg | Calcium: 16mg | Iron: 1mg
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