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.
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.
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:
- Indian raw Mango Chutney (Vegan)
- Bengali Tomato Chutney (Vegan)
- Syrian Muhammara (Vegan)
- Middle Eastern Hummus (Vegan)
- Thai peanut sauce (Vegan)
- Greek Tzatziki (Vegetarian)
If you try any of my recipes, please rate it in 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.
Coconut Chutney
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
- 1/2 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.
Leave a Reply