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Coconut Chutney Featured Image

Coconut Chutney

By Mita Mondal
Coconut chutney comprises fresh coconut and curd, mixed with green chilies and a few fragrant Indian spices. The ingredients are ground to perfection and tempered with mustard seeds, curry leaves, and coconut oil.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 4
Calories 116 kcal

Ingredients
  

  • 1 piece Coconut (chopped roughly)
  • 1.5 tbsp Lemon juice standard-sized lemon
  • 1 tbsp Sugar
  • 2 pieces Green chilies (chopped)
  • 1 cup Coconut water (use the water of the coconut used)
  • ½ cup Dahi (curd)

For the tadka

  • 1 tbsp Coconut oil
  • ½ tsp Asafetida
  • ½ tsp Mustard seeds
  • 8 piece Curry leaves

Instructions
 

  • Take one standard-sized coconut. Remove the shell. Keep the coconut water aside. Clean it.
  • Take a clean grinder.
  • Cut the coconut into small pieces and put them in the grinder.
  • Then add 1 tsp of salt to it. (Pro 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).
  • Add about 1.5 tbsp of lemon juice or of one standard-sized lemon into it.
  • Now add 1 tbsp of sugar to the content.
  • Follow it with 2 pieces of fresh green chilies, chopped in small pieces. (Pro 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).
  • Finally, add 1 cup of coconut water. The one that you kept aside.
  • Grind it to a paste.
  • Now, add ½ cup of dahi (curd) to the paste in the grinder. Blend it nicely.
  • Check the consistency. You may add some more coconut water according to your liking. (Pro tip: If the grinder cannot grind the content seamlessly, it is good to add more water to the content gradually).
  • When done, transfer the coconut paste into a bowl. Check the salt. If needed, add some more and mix it nicely.
  • Now, to prepare the tadka, take a tadka pan and heat it on high flame on your gas stove.
  • When the pan is hot, pour 1 tbsp of coconut oil into it. (Pro 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).
  • When the oil is hot, put ½ tsp of asafetida in it. (Pro tip: If you prefer gluten-free, make sure you use such a variant available easily in several online and offline stores).
  • Then put ½ tsp of mustard seeds in the pan as well.
  • Finally, when the mustard seeds crackle, add 8 to 10 pieces of curry leaves to the content in the pan. (Pro tip: Be careful about the oil sprinkles due to the crackling mustard seeds and also while you put the curry leaves into the pan).
  • Stir the ingredients continuously to sauté them nicely.
  • When the ingredients are fried nicely, transfer them to the coconut paste in the bowl.
  • Mix them nicely.
  • Your homemade coconut chutney is now ready to be consumed with idli, dosa, and other dishes.
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Notes

Always use fresh coconut to make this chutney. I believe fresh ingredients enhance the vibrant taste and flavor of the chutney.
I recommend using coconut water while grinding. This enhances the taste further. However, add the water gradually to achieve the ideal consistency.
I prefer using coconut oil to make the tadka. This enhances the taste and flavor of the chutney. However, you may use any white oil if you prefer.
Serve the chutney cold. Keep it in your fridge for about an hour before you serve the chutney. This will enhance the refreshing feeling and also add to the flavor.
If you have any chutney remaining and want to store it, add a layer of oil to it before putting it in your fridge. This will retain the flavor and enhance its shelf life.

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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