Coconut Chutney Recipe

5 from 1 vote
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Savor the vibrant flavors of homemade coconut chutney, a versatile South Indian condiment that elevates your dining experience.

Join me on a culinary journey as I unveil the simplicity of its preparation, highlighting key ingredients and the art of achieving the perfect tadka.

Perfectly complementing idlis, dosas, and more, this coconut chutney recipe promises to tantalize your taste buds with its zesty appeal.

Coconut Chutney

KEY TAKEAWAYS

  • Coconut chutney is a versatile South Indian condiment, adding a burst of freshness to a variety of dishes.
  • Craft this flavorful chutney with basic ingredients like coconut, green chilies, lemon juice, and spices.
  • The tempering process, or tadka, with coconut oil, mustard seeds, and curry leaves, elevates the chutney’s taste.
  • Enjoy coconut chutney with classics like idli, dosa, or vada for a delicious and traditional experience.
  • Follow storing tips to keep your homemade coconut chutney fresh, ensuring a delightful accompaniment whenever you crave it.

How to Cook Coconut Chutney? (Step by Step Guide with Images)

Step 1: Take one standard-sized coconut. Remove the shell. Keep the coconut water aside. Clean it.

Keeping the coconut water aside

Step 2: Take a clean grinder.

A clean grinder

Step 3: Cut the coconut into small pieces and put them in the grinder.

putting coconut in the grinder

Step 4: Then add 1 tsp of salt to it.

Adding 1 tsp of salt to it

(Expert tip: It is good to start with less salt and increase it if needed later on. Remember, if you put it once, there is no way you can take it back).

Step 5: Add about 1.5 tbsp of lemon juice or of one standard-sized lemon into it.

Adding about 1.5 tbsp of lemon juice

Step 6: Now add 1 tbsp of sugar to the content.

Adding 1 tbsp of sugar

Step 7: Follow it with 2 pieces of fresh green chilies, chopped in small pieces.

Adding 2 pieces of fresh green chilies

(Expert tip: 1 green chili will yield about ½ to 1 tsp of chopped chilies. So, I have used about 1 tsp of chopped green chilies. If you the coconut chutney to be spicier, you may add more green chilies).

Step 8: Finally, add 1 cup of coconut water. The one that you kept aside.

Adding 1 cup of coconut water

Step 9: Grind it to a paste.

Grinding it to a paste

Step 10: Now, add ½ cup of dahi (curd) to the paste in the grinder. Blend it nicely.

Adding ½ cup of dahi (curd) to the paste in the grinder

Step 11: Check the consistency. You may add some more coconut water according to your liking.

Adding more coconut water according

(Expert tip: If the grinder cannot grind the content seamlessly, it is good to add more water to the content gradually).

Step 12: When done, transfer the coconut paste into a bowl. Check the salt. If needed, add some more and mix it nicely.

Transferring the coconut paste into a bowl

Step 13: Now, to prepare the tadka, take a tadka pan and heat it on high flame on your gas stove.

Taking a tadka pan

Step 14: When the pan is hot, pour 1 tbsp of coconut oil into it.

Pouring 1 tbsp of coconut oil into it

(Expert tip: You may use 1 tbsp of white oil such as sunflower oil, peanut oil, and others if you are not fond of coconut oil).

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Step 15: When the oil is hot, put ½ tsp of asafetida in it.

Putting ½ tsp of asafetida in it

(Expert tip: If you prefer gluten-free, make sure you use such a variant available easily in several online and offline stores).

Step 16: Then put ½ tsp of mustard seeds in the pan as well.

putting ½ tsp of mustard seeds

Step 17: Finally, when the mustard seeds crackle, add 8 to 10 pieces of curry leaves to the content in the pan.

Mustard seeds crackle, add 8 to 10 pieces of curry leaves

(Expert tip: Be careful about the oil sprinkles due to the crackling mustard seeds and also while you put the curry leaves into the pan).

Step 18: Stir the ingredients continuously to sauté them nicely.

Stirring the ingredients continuously

Step 19: When the ingredients are fried nicely, transfer them to the coconut paste in the bowl.

Coconut paste in the bowl

Step 20: Mix them nicely.

Mixing them nicely

Step 21: Your homemade coconut chutney is now ready to be consumed with idli, dosa, and other dishes.

Coconut chutney is ready

Pro Tips for Cooking Coconut Chutney

Freshness Matters: Opt for freshly grated coconut to enhance the chutney’s flavor. The vibrant taste comes from using the best ingredients.

Balancing Act: Adjust lemon juice, sugar, and salt to strike the right balance. Tasting as you go ensures the perfect harmony of flavors.

Tweak the Tadka: Experiment with tadka variations. Consider using white oil if coconut oil isn’t your preference. The tadka is where you can infuse your personal touch.

Texture Check: Achieving the ideal consistency is crucial. Fine-tune the chutney by adding coconut water gradually until you reach the desired texture.

Chill for Intensified Flavor: Allow the chutney to chill in the refrigerator for an hour before serving. This enhances the flavors and gives it a refreshing edge, making it an ideal make-ahead condiment.

Customize Spice Levels: Control the heat by adjusting the number of green chilies. For milder palates, reduce the quantity; for spice enthusiasts, feel free to add an extra chili or two.

Creative Additions: Experiment with additional ingredients like roasted cumin seeds or a hint of ginger for a unique twist. These subtle enhancements can take your coconut chutney to the next level.

Refresh Before Serving: If store the chutney in the refrigerator and it thicken, bring it back to your desired consistency by adding a splash of coconut water or yogurt. Mix well before serving.

Coconut Chutney Storing Tips

Air-Tight Seal: Transfer the coconut chutney to an air-tight container before storing it in the refrigerator. This helps maintain its freshness and prevents it from absorbing odors.

Layer of Oil: To prevent the chutney from drying out, consider adding a thin layer of oil on top before sealing the container. This creates a protective barrier against air.

Individual Portions: If you anticipate not finishing the entire batch quickly, portion out smaller servings. This minimizes the need to open and expose the entire batch every time you want a serving.

Avoid Moisture: Ensure that the container and the chutney are both dry before storing. Moisture can lead to spoilage, affecting the chutney’s longevity and taste.

How Does Coconut Chutney Taste?

Refreshing and Zesty: The coconut chutney bursts with a refreshing taste, thanks to the vibrant flavors of coconut and lemon juice. It leaves a lively and invigorating sensation on your palate.

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Balanced Sweetness: A subtle hint of sweetness from sugar complements the overall flavor profile, balancing the tanginess and spice. It adds a touch of sweetness without overpowering the chutney.

Mild Heat: The inclusion of green chilies provides a mild heat that lingers, offering a gentle kick without being too overpowering. It’s perfect for those who enjoy a bit of warmth without the fiery intensity.

Creamy Texture: The use of dahi (curd) lends a creamy texture to the chutney, creating a smooth and velvety consistency. This adds a luxurious feel to each bite.

Savory Tadka: The tadka, infused with coconut oil, asafetida, mustard seeds, and curry leaves, contributes a savory depth to the chutney. It’s a flavorful finishing touch that enhances the overall taste.

Coconut Chutney Featured Image

Coconut Chutney Alternatives

Indian chutneys are usually unique and one cannot usually substitute the other. Still, if you are looking for a close alternative to coconut chutney, especially if you run out of coconut, you may try the following:

Peanut Chutney: The roasted peanuts blended with spices can provide a nutty and flavorful alternative.

Sesame Chutney: Ground sesame seeds mixed with spices create a rich and nutty chutney that can be a suitable substitute for coconut chutney.

Tomato Onion Chutney: A tangy and savory combination of tomatoes and onions cooked with spices can offer a different yet delicious flavor profile.

What Dishes Can Coconut Chutney Be Served with?

Idli: Soft and fluffy rice cakes, a South Indian staple, are often enjoyed with coconut chutney.

Dosa: This crispy, thin pancake made from fermented rice and urad dal batter is a classic companion to coconut chutney.

Uttapam: A thicker version of a dosa, uttapam is a savory pancake with various toppings, and coconut chutney adds a delightful element.

Vada: These deep-fried lentil fritters, also known as medu vada, are commonly served with coconut chutney.

Pongal: A savory rice and lentil dish, pongal pairs well with coconut chutney, providing a contrast in flavors.

Upma: This savory semolina porridge is often served with coconut chutney for added taste.

Appam: These soft, lacy rice pancakes originating from Kerala are complemented by the sweet and savory notes of coconut chutney.

Bajji: Whether it’s onion or potato bajji, these deep-fried fritters taste fantastic with a side of coconut chutney.

Recipe Card

Coconut Chutney Featured Image

Coconut Chutney

By Mita Mondal
Coconut chutney is a versatile and flavorful South Indian sauce that adds a zesty kick to various dishes. Made with coconut, green chilies, spices, and a tempering of mustard seeds and curry leaves.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 4
Calories 116 kcal
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Notes

Freshness Matters: Opt for fresh and mature coconut for the best flavor. Use freshly grated coconut or chopped pieces to ensure a vibrant taste.
Balancing Flavors: Adjust the amounts of lemon juice, sugar, and salt to strike the right balance. Begin with smaller quantities and taste as you go to achieve the desired flavor profile.
Customize Spice Levels: Control the heat of the chutney by varying the number of green chilies. For a milder taste, reduce the quantity; for a spicier kick, add more chilies.
Tadka Variations: Experiment with tadka variations to suit your preferences. If coconut oil isn't your choice, substitute with other cooking oils like sunflower or peanut oil for the tempering process.
Texture Check: Achieving the perfect consistency is key. Gradually add coconut water while blending to adjust the thickness according to your liking.
Chilling Enhances Flavor: Let the chutney chill in the refrigerator for at least an hour before serving. This helps intensify the flavors and gives it a refreshing touch.
Creativity with Additions: Feel free to add extra ingredients like roasted cumin seeds or a hint of ginger for a unique twist. These additions can elevate the taste profile of your coconut chutney.
Storing Tips: Transfer the prepared chutney into an airtight container. To prevent drying, add a thin layer of oil on top before sealing it. Store in the refrigerator for freshness.
Accompaniments: Serve coconut chutney alongside South Indian dishes like idli, dosa, vada, or other snacks. It also pairs well with various breakfast items, enhancing their flavors.
Portioning for Convenience: If not consuming the entire batch at once, divide the chutney into smaller portions for easier serving. This reduces exposure to air and helps maintain freshness.
Avoid Moisture: Ensure both the container and chutney are dry before storing to prevent spoilage. Moisture can affect the chutney's taste and longevity.
By following these recipe notes, you can create a delightful and customizable coconut chutney that perfectly complements your favorite South Indian dishes.

Nutrition Info (Estimation Only)

Nutrition Facts
Coconut Chutney
Amount per Serving
Calories
 
116
Calories from Fat 81
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
4
mg
1
%
Sodium
 
81
mg
4
%
Potassium
 
248
mg
7
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
2
g
4
%
Vitamin A
 
107
IU
2
%
Vitamin C
 
44
mg
53
%
Calcium
 
64
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, homemade coconut chutney brings a burst of South Indian flavors to your table, offering a versatile and delightful accompaniment.

Elevate your meals with this easy-to-make condiment that promises freshness and zest in every bite.

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