Coconut chutney

Coconut chutney is a very easy to make creamy, vegan & gluten-free chutney from South India. This tasty chutney can also be used as a vegan spread or dressing.

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 limited to my kitchen; you will always find a bottle of coconut oil on my dressing table.

Though I always liked coconut, my inclination towards it increased, even more, when I turned vegetarian and started paying more attention to the vegetarian ingredients. That’s the reason you will find me posting many coconut recipes on my blog too.

Coconut is widely used in Indian cooking, especially in South India. My recipe of the day is also a South Indian side dish – Coconut Chutney. It’s a very simple, tasty and healthy chutney which is served with almost every South Indian dish. A must try for every coconut or chutney lover.

Disclaimer:  Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.

How to make Coconut chutney?

Recipe:

Preparation time: 2 minutes

Cooking time: 5 minutes

Total time: 7 minutes

Serves: 2-3

Ingredients:

• Grated coconut (fresh): 1.5 cups
• Bengal gram(split): 2 tablespoons
• Green chilies: 1-2 / as per taste
• Ginger: 1-inch piece
• Mustard seeds: 1 teaspoon
• Curry leaves: 5-6
• Cooking oil: 1 teaspoon
• Salt: As per taste
• Water: ¼ cup or as required to get the desired consistency.

Method:

• 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 (don’t let them burn) and turn the pan over the bowl to temper the chutney.
• Serve with any South Indian dish like idli/ vada/ dosa/ paniyaram or use as a vegan spread or dressing.