Coconut Chutney (with coconut powder)

Coconut Chutney is a popular South Indian condiment served with dosa, idli, uttapam or appe etc. The main ingredient of this chutney is coconut, which is blended with green chillies, ginger, peanuts etc & finally tempered with mustard seeds (rai), curry leaves.

Traditionally this chutney is made by scraping the pulp from fresh coconut but in this post we will be making it with desiccated coconut powder which is dehydrated or dry coconut which has longer shelf life. If you don’t have fresh coconut or don’t have the time to go through the tedious process of breaking & scraping the coconut then you will definitely love this instant chutney recipe.

Ingredients used in Coconut Chutney-

As we are using dry coconut here, the moisture in the chutney comes from the use of yogurt & water. Rest all the ingredients will be the same as in traditional chutney recipe. For adding natural sweetness in the chutney, you can replace water with coconut water.

I have added some peanuts to it as it gives a coarse & grainy texture to chutney. It is not too much in quantity as we don’t want its flavour to overpower the coconut. If you want to keep this chutney nut free, skip adding peanuts.

For tadka or tempering, I have used fresh curry leaves (also known as ‘meetha neem’) straight from my curry plant. Nothing beats the aroma of these freshly sautéed leaves.

Coconut Benefits:

Coconut is known as ‘nariyal’ in hindi. It is a rich source of various minerals like manganese, copper, selenium, potassium iron & anti-oxidants etc. The fat in coconut is actually considered to be ‘good fat’ which helps in various body functions and improves quality of skin & hairs too.

Variations:

Each household has their own version of chutney. I like this coconut chutney little bit on sweeter side. However, the recipe here is totally flexible and you can adjust the saltiness or sweet-sour balance as per your taste. Sharing few variations below:

• Green Coconut Chutney:  For giving green colour to this chutney, add some fresh coriander & curry leaves while blending.
• Peanut Coconut Chutney: Use half peanuts & half coconut for enhancing the nuttiness in chutney.
• If you like sourness in coconut chutney, increase the amount of lemon juice used or replace it with some tamarind paste.

Youtube Video:

Hope you would like this simple yet delicious instant coconut chutney recipe. More South Indian style chutney recipes – Chana Dal Chutney, Onion Tomato Chutney.

• Prep Time: 5 minutes
• Cook Time: 5 minutes

Ingredients:

• Desiccated coconut- 3/4 cup
• Roasted Peanuts- 2 tbsp
• Ginger- 1 inch piece
• Green Chilli- 1
• Yogurt (curd)*- 1/4 cup
• Water- 1/2 cup
• Lemon Juice- 1 tsp
• Sugar- 1/4 tsp
• Salt- 1/2 tsp (to taste)
• For tempering-
  • Oil- 1 tbsp
  • Mustard Seeds (Rai)- 1/2 tsp
  • Cumin seeds (Jeera)- 1/4 tsp
  • Chana Dal- 1/2 tsp
  • Urad Dal- 1/2 tsp
  • Curry Leaves- 6 to 8
  • Whole dried red chillies- 1 to 2

Notes:

1. *If you want to make this coconut chutney dairy free or vegan, use only water or replace regular yogurt with coconut yogurt.
2. If you want to use fresh coconut, skip adding yogurt and reduce the quantity of water.

Directions:

Step 1:
Add coconut powder, curd (yogurt) & water to a bowl. Mix well. Let it soak for 5 min. In the mean time lets proceed to next step.

Step 2:
Dry roast the peanuts in a small pan for 3-4 min on medium-low heat. Stir in between. You can add oil if you want (I generally don’t add at this step as we will use it for temepring later on). Keep these roasted peanuts aside.

Step 3:
Add soaked coconut to a chutney jar along with salt, sugar, lemon juice, ginger, roasted peanuts and green chillies. If the curd is sour you can skip or reduce the quantity of lemon juice.

Grind till all the ingredients are blended properly. Taste to adjust the salt or lemon as per your liking. Transfer it to a serving bowl.

Step 4:
To prepare tempering, heat oil in a tadka pan or small pan. Add mustard seeds (rai), urad dal, chana dal, curry leaves & whole dried chillies to it. Saute till dal slightly changes colour and seeds begin to crackle. Pour it over the chutney and mix lightly.

How to store coconut chutney?

You can store it in an airtight container in refrigerator for 2-3 days. Sometimes it happens when you take out the chutney after 1-2 hours you will notice that it may have thickened a bit. Just add some more thin curd (yogurt) or water, mix well & you are good to go.

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(14 votes, average: 4.78 out of 5)

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