Coconut Chutney (with coconut powder)

Coconut Chutney is a popular South Indian condiment served with dosa, idli, uttapam or appe etc. As the name also suggests, coconut is the main ingredient of this chutney which is blended with green chillies, ginger, peanuts etc & is 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 with 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.

The desiccated coconut chutney recipe shared here is :

• Gluten free
• Kids friendly
• Easy & Quick to make
• Require no breaking or scraping of coconut
• Can be be made vegan (dairy free)

Ingredients used in making this 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 straight from my curry plant which is also called ‘Meetha Neem’. 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.

Coconut Chutney 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.

Different types of Idli, Dosa and Appe recipes which go with this chutney :

• Moong Dal Idli (No Fermentation)
• Mixed Dal Dosa (No Rice, No Fermentation)
• Instant Rava Navratan Idli
• Stuffed Spinach Corn Appe
  
• Sweet Corn Dosa

Youtube Video:

https://youtu.be/LYKgASmveOQ

Hope you would like this simple yet delicious instant coconut chutney recipe. More chutney recipes:

• Imli (Tamarind) Chutney
• Chana Dal Chutney
• Onion Tomato Chutney

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-2 tbsp
• Mustard Seeds (Rai)-1/2 tsp
• Cumin seeds (Jeera)-1/4 tso
• Chana Dal- 1/2 tsp
• Urad Dal- 1/2 tsp
• Curry Leaves- 6 to 8
• Whole dried red chillies-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:
Take coconut powder, yogurt  & water in a bowl. Mix well. Let it soak like this for 5 minutes. In the mean time lets proceed to next step.

Step 2:
Dry roast the peanuts in a small pan. You can add oil if you want but I generally don’t add at this step as we will put it tadka in chutney later on. Keep these roasted peanuts aside.

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

Grind till all the ingredients are blended properly. At this point taste it once to adjust the salt or lemon as per your taste. Transfer it in a serving bowl.

Step 4:
In this step we will prepare tempering or tadka. Heat oil in a tadka pan or small pan. Add mustard seeds, urad dal, chana dal & fresh curry leaves to it. Let them roast till dal has slightly changed in colour and seeds begin to crackle. Pour it over freshly prepared chutney and mix well.

Delicious Coconut chutney is ready. Enjoy it with hot steaming Idlis or crispy Dosa of your choice!! 🙂

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.

Desiccated coconut has a dry texture which is obvious as it the dehydrated version of fresh coconut. It can be used in other recipes too like gravies, thai curries, cakes, cookies & different types of sweets.

More desiccated coconut powder recipes :

• Whole Wheat Coconut Cookies
• Instant Coconut Ladoos
• Paan Coconut Ladoos

Pin for later:

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