Coconut Chutney

Coconut is an auspicious identity of India, as we start our prayers with the breaking of a coconut. Especially in South India, we use it in almost all recipes. Coconut is such a healthy food which could help you to get a glowing skin, thick – long hair etc. Coconut Chutney is the easiest way of including it in our every day diet.

Despite its health benefits, coconut chutney is an unavoidable accompaniment to all of our south Indian tiffins. You could make a variety of coconut chutneys by adding or avoiding one or two ingredients but tastes yummy and ultimate. In this blog post, I am sharing my versions of making coconut chutney.

Health Benefits of Coconut

1. Coconut is rich in healthy saturated fat.
2. Regular intake of coconut will help you to get healthy skin and also helps in anti-aging.
3. It improves your digestion.
4. It may help in weight management.
5. Coconut is an energy power bank.

Why Coconut Chutney?

Coconut is an all-time- available ingredient in south Indian kitchens. So, making coconut chutney is like making an instant coffee. You just need to grate/strip coconut and grind it together with other ingredients. That’s all! Our instant chutney is ready.

But this is not the only way to make coconut chutney. By making small changes in the ingredients list, we could get a variety of coconut chutneys. Here I am sharing some of them. As time pass on, you could also find a version, better suitable for your family members.

Ingredients and Substitutions

Coconut – Coconut is the main ingredient of this chutney. The unique taste of this chutney depends on coconut. But at times we substitute it with onions sauteed till translucent not golden.

Fried Gram – Fried gram is added to give a smooth texture to the chutney. It also enhances the taste. It may be replaced with roasted peanuts or with roasted Channa dal.

Green Chilies – Green Chilies are added for giving spiciness. It could be substituted with dry red chilies or with red chilly powder.

Ginger – An inch piece of ginger will give a nice punch to the chutney. It may be replaced with 2 garlic cloves. Or you may omit if you don’t prefer.

Salt – Salt is added for seasoning.

Seasoning Ingredients

Oil – Oil is added for seasoning the chutney.

Mustard Seeds – Mustard Seeds spluttered in oil gives a nice aroma to the dish.

Urad Dal – Urad Dal fried till golden gives an yummy flavor and a crunchy bite in between.

Red Chilly – Red chilly fried in oil will give a spicy flavor punch.

Curry Leaves – Curry leaves add a south Indian flavor to any dish.

Asafetida – Asafetida will be helpful in digestion and adds unique flavor to the chutney.

How to make Coconut Chutney?

5 Versions of Coconut Chutney

Coconut Chutney

5 from1 vote

Author:Selvi Senthil NathanCooking Method:BlendingCuisine:IndianCourses:Side DishRecipe Keys:CChutney

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Prep Time8 minsCook Time2 minsTotal Time10 minsDifficulty:BeginnerServings:2Best Season:Suitable throughout the year

Ingredients

Scale

1/2x1x2x3x

Blending Ingredients

• ¹⁄₂ cup Grated Coconut (or stripped coconut pieces)
• 2 tablespoons Fried Gram (or roasted peanuts/ channa dal)
• 2 number Green Chilies (or Dry Red Chilies & as per spice requirement)
• 1 inch Ginger (or 2 garlic cloves - optional)
• ¹⁄₂ teaspoon Salt (as per taste)

Seasoning Ingredient

• ¹⁄₂ teaspoon Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal
• 1 number Dry Red Chilly
• 1 sprig Curry Leaves
• 1 pinch Asafetida

Instructions

Sautéing and Blending

1. Sauté slitted green chili & chopped ginger for 5 seconds. This step is completely optional. But give a special flavor to the chutney.

   If you prefer garlic instead of ginger then do not sauté. Otherwise our chutney flavors differently. Instead of green chilly we can use red chilly also.

2. In a mixer jar, add grated coconut, fried gram, sauted chili & ginger. Grind them to a smooth paste by adding enough water. Add salt to taste.

Seasoning

1. In a tadka pan, add oil and heat. Now add mustard seeds & red chilies. Let it splutter. Then add urad dal. Let it fry till golden. Then add curry leaves & asafetida and pour it into our coconut chutney. Serve it with hot idli/ dosa/ pongal.

   Seasoning is also an optional step. Our Coconut Chutney tastes good without this seasoning. But it gives a nice aroma to the chutney.

Note

• Coconut is a very healthy ingredient and Coconut chutney is the best way of including it raw.
• An instant chutney which could be prepared in 5 minutes.
• I name it a Lazy Chutney because I prefer this chutney when I am too lazy.