Coconut Chutney Recipe ｜ Quick & Easy Coconut Chutney in 5 Min

Summary

Quick and easy coconut chutney recipe. This delicious & healthy South Indian chutney is usually eaten with idli, dosa, and vada. This low carb chutney is a great dish to add to a keto diet plan.

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Servings: 4

Ingredients                                       

• ½ Cup Fresh Coconut (White part only, Small Pieces)
• ¾ Cup Plain Yogurt (Curd or Dahi)
• ½  Tablespoon Split Chickpeas (Chana Dal) (Dry Roasted)
• ½  Tablespoon Peanuts (Dry Roasted)
• 1-2 Green Chilies
• 1 Teaspoon Ginger (Roughly Chopped)
• ½  Teaspoon salt
• 2 Teaspoons Oil
• ½ Teaspoon Brown Mustard Seeds (Raai)
• 2-3 Dry Red Chilies
• Pinch of Asafoetida Powder (Hing)
• 4-5 Curry Leaves

Instructions

1. Heat a pan and dry roast chana dal and peanuts until slightly reddish in color.
2. Remove from pan and let them cool down.
3. In a blender, add coconut, yogurt, chana dal, peanuts, chilis, ginger, salt and blend to smooth consistency.

For Tempering

1. Heat oil in a pan.
2. Add mustard seeds, allow to crackle.
3. Add red chilies, asafoetida, curry leaves and stir well.
4. Pour the tempering over the chutney.
5. Serve with idli or dosa.

Tips

• To make white coconut chutney, use the fresh white part of the coconut and not the scrapped brown part.
• Use fresh coconut instead of dried coconut to get the best taste.
• Use roasted peanuts and chana dal to add thick texture and nutty flavor to the chutney.
• Green Chilis work the best to add the heat, but red chilies can also be used. 
• Coconut chutney can be stored in the fridge for up to 3 days