• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greenbowl2soul
  • Home
  • Recipes
    • Breakfast
    • Drinks
    • Snacks
    • Side dishes
    • Salads
    • Soups
    • Main course
    • Sweet Treats
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact Us
×

Home » Side dishes

Coconut chutney

Published: Sep 30, 2018 · Modified: Mar 22, 2021 by Vandana Chauhan. This post may contain affiliate links.

19 shares
  • Share
  • Tweet
Jump to Recipe

Coconut chutney is a very easy to make creamy, vegan & gluten-free dipping sauce from South India which gets ready within 7 minutes. This tasty chutney can also be used as a vegan spread or salad dressing.

Coconut chutney served in a small ceramic bowl

This post contains affiliate links. Please read my full disclosure here. As an Amazon associate, I earn from qualifying purchases without any extra cost to you.

Due to its versatility, coconut is one of my favorite ingredients. In my kitchen, you will find it in every possible form – oil, milk, water, freshly grated, desiccated, milk powder, coconut sugar, dry chunks, etc.

It’s not only restricted to my kitchen; you will always find a bottle of coconut oil on my dressing table.

Honestly, until a few years back, I was not a big fan of coconut flavor. Other than fresh coconut meat it was very tough for me to eat it in any other form.

I don't remember how and when I started loving coconut. But, I think it happened when I started making Thai food at home. It's one of my favorite cuisines and since coconut milk is used in most of their recipes, I gradually acquired taste for it.

Today I am sharing a very tasty and easy coconut recipe from South India- Coconut chutney.

Coconut chutney is a vegan and gluten-free dipping sauce from India which can be served with any South Indian snack or breakfast like Uttapam, Paniyaram, Idli, dosa, vada, etc. You can also enjoy it with any other snack of your choice or use as a spread too.

Coconut chutney served in a small ceramic bowl

Recipe tips & tricks

  • Use fresh coconut to make this chutney.
  • If you could not find fresh coconut, soak dried coconut in coconut milk or normal dairy milk (if not vegan) for a few hours or overnight. In the morning it will taste exactly like fresh coconut (I learned this trick from my mother).
  • Coconut chutney doesn't last very long. Once made keep it in an airtight container and consume within 2 days.
  • If you prefer the chutney to be slightly sour, add lime juice or tamarind paste to it.
  • Never add raw Bengal gram to the chutney, always roast it before grinding

More easy dipping sauce from around the world

I love dipping sauces as much as I love the starters. If the dipping sauce is not good, your snack will never taste good. I keep on collecting delicious vegan/ vegetarian recipes of dips from around the world, some of them you can check below:

  1. Indian raw Mango Chutney (Vegan)
  2. Bengali Tomato Chutney (Vegan)
  3. Syrian Muhammara (Vegan)
  4. Middle Eastern Hummus (Vegan)
  5. Thai peanut sauce (Vegan)
  6. Greek Tzatziki (Vegetarian)
Ingredients of coconut chutney kept on a plate
Coconut chutney served in a small red bowl kept on the side of a plate of panyram

If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.

Recipe

Coconut chutney served in a small ceramic bowl

Coconut Chutney

Coconut chutney is a very easy to make creamy, vegan & gluten-free dipping sauce from South India which gets ready within 7 minutes. This tasty chutney can also be used as a vegan spread or salad dressing.
No ratings yet
Print Pin Rate
Course: Side Dish
Cuisine: Indian, South Indian
Prep Time: 2 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 7 minutes minutes
Servings: 4 people
Calories: 153kcal
Author: Vandana Chauhan

Ingredients

  • 1.5 cups freshly grated coconut
  • 2 tbsp split Bengal gram chana dal
  • 2 green chilies
  • 1 inch piece of ginger
  • 1 teaspoon mustard seeds
  • 5-6 curry leaves
  • 1 teaspoon cooking oil
  • Salt as per taste
  • ½ cup water adjust to get the required consistency

Instructions

  • Dry roast Bengal gram over medium heat for 3-4 minutes or till they become fragrant.
  • In a grinder, add coconut, roasted Bengal gram, green chilies, ginger, salt, water and grind to make a paste. Add water to adjust the consistency. Take out in a bowl.
  • Heat oil in a pan and add mustard seeds. Once they start crackling, add the curry leaves. Saute for 10 seconds and pour it over the chutney.
  • Serve with any South Indian dish like idli/ vada/ dosa/ paniyaram or use as a vegan spread or dressing.

Notes

  • Use fresh coconut in the recipe.
  • Roast the Bengal gram before grinding.

Nutrition

Calories: 153kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Sodium: 83mg | Potassium: 107mg | Fiber: 5g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 29mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

More Side dishes

  • Close up shot of pan fried potato cubes.
    Pan fried potatoes with rosemary and garlic
  • Baked lima beans in tomato sauce garnished with chopped parsley and dill.
    Greek baked lima beans casserole
  • Lebanese vermicelli with rice in a bowl with a fork.
    Lebanese vermicelli rice
  • Curried rice with vegetables in a black bowl.
    Curried rice with vegetables

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Vandana Chauhan profile picture

Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

More about me →

Popular recipes

  • Mixed bean salad balela served in a white bowl.
    Mixed bean salad balela (Middle Eastern style)
  • Chili oil getting drizzled over a bowl of chili garlic noodles with a spoon
    Garlic chili oil noodles
  • four savoury muffins kept on a whote plate with some corn kernels in the background
    Vegan savoury muffins with tomato, corn, and caramelized onion
  • Veg chow mein served on a white plate with a fork.
    Vegetable chow mein
  • A slice of peach cobbler served on a white plate
    Easy peach cobbler with canned peaches
  • Indian vegetable curry in a bowl with rice, lime, and fresh herbs in the background
    Indian vegetable curry

Seasonal favorites

  • two glasses of virgin pina colada decorated with pineapple chunks and pink straw with a bowl of pineapple chunks on the side.
    Virgin pina colada(Non alcoholic pina colada)
  • Close up shot of mango chia seeds pudding in a glass with a spoon.
    Mango chia seeds pudding
  • Greek style watermelon salad served in a grey bowl
    Greek watermelon feta salad
  • Three glasses of watermelon lemonade with white straws, garnished with mint leaves and lemon wedges
    Watermelon lemonade
  • Close up shot of Greek orzo salad with feta.
    Orzo salad with feta
  • Sundried tomato pasta salad in a bowl.
    Sundried tomato pasta salad

Footer

↑ back to top

About

  • Privacy Policy
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 Greenbowl2soul

19 shares
Scroll Up