Coconut Chutney recipe

fresh coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut offers a lower-calorie option while coconut milk is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers add sweetness without spice.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds offer a unique flavor and are often less expensive.

urad dal

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are a healthier protein alternative, while split peas are budget-friendly.

Grind the chutney: Add coconut, ginger/garlic, cumin seeds, green chilies, salt, roasted chana dal (fried gram), lemon juice and water to a blender. (If using frozen coconut, bring it close to room temperature or heat it in a pan, until hot to touch. Cool down and use)

Blend until smooth to a thick chutney, adding more water if required. Taste test and add more chilies or salt to your preference. Transfer to a serving bowl.

Tempering: Heat a pan with 1 teaspoon oil, on a medium flame. Add mustard seeds, dried red chili and urad dal (optional), When the dal turns golden, turn off and add curry leaves & hing. Stir gently and pour over the chutney.

Serve coconut chutney with dosa, idli, vada or pongal.

Variations: Add the coriander leaves or the mint leaves along with other ingredients and blend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens