Coconut chutney recipe

Coco palm chutney formula with 8 variations – Coconut palm chutney is the quintessential South Indian condiment relished as a side with breakfasts and snacks. Saucy & dead vibrant with bursting flavors, you are going to sexual love this varied scrumptious & healthy condiment. Whether you manipulation crisp or frozen cocoa palm, this mail will aid you micturate a tasty coconut chutney with 8 polar variations. Serve them with any Indian breakfasts like soft idli, crispy dosa, fluffy vada, Pongal, uttapam or even snacks like sandwiches &A; pakoras. Not to forget a thick chutney also goes well with rice!

Cocos nucifera Indian relish is on the far side easy to pretend! At home we make it leastways 3 to 4 times a week since IT is the perfect partner for totally Indian dishes. My family loves a change each time, so over the years I sustain perfectioned making thus many variations of coconut Indian relish which I have mutual in this postal service.  With spicy and nutty flavors, these will surely print your entire family including kids!

Shelve of contents

• What is coconut chutney?
• 1. Basic Indian relish (hotel style)
• 2. Coriander coconut chutney
• 3. Simple red chutney
• 4. Plenty coconut Indian relish
• 5. Dried coconut chutney
• 6. Raw mango tree chutney with coco palm
• 7. Kobbari Cultivated carrot chutney
• 8. Kobbari capsicum chutney
• Pro Tips
• Faqs
• Recipe card

What is coconut chutney?

Coconut chutney is a traditional To the south Indian condiment made by blending fresh coconut meat with chillies, cumin, ginger and salt. It is later optionally tempered with oil, Indian mustard seeds, dried red chilies, asafoetida and groom leaves.

Chutney is a savory condiment originated in India and is made with a myriad of ingredients like vegetables, fruits, nuts, lentils, herbs and the name is sempiternal. You name it and you can find a chutney in some or the other location cuisine.

Coconut Indian relish originated in South India and was a traditional staple especially in the coastal regions where coconuts were grown in abundance. So in that location are many various shipway to produce coconut palm Indian relish with varying ingredients.

The nigh basic chutney uses commons ingredients like light-green chilies, ginger, garlic, cumin seeds and salt. Green chilies add u heat to the Indian relish while gingerroot, ail and cumin add various flavors to the condiment.

Ingredients like roast gram (cooked Bengal g), tamarind tree, red chilies, shallots and Bengal gramme are also used in whatever variations. Herbs like Chinese parsley leaves, dress leaves and even heap are old for an herby flavor and to enhance the nutritionary values of the coconut Indian relish.

More Chutney recipes,
Onion chutney
Tomato chutney
Peanut Indian relish
Mint Indian relish

1. Basic chutney (hotel style)

You tail end make so many variations to this basic coconut Indian relish like adding some mint, coriander leaves, garlic, lemon juice, tamarind, curry leaves etc. You can also make getti chatni / thick chatni that is served in banana leaf in Tiffin Hotels. Recipe is the same as below, but grind with less water to make a thick chutney.

1. Add ¾ cup coconut to a blender shake up. You can use fresh or frozen.

2. Add 1½ to 2 tablespoons fried gramme. Information technology is alias roasted gram. If you don't have these so you can tot the synoptical amount of cooked peanuts. Another substitute is to roast chana dal (bengal gram) until blessed and crunchy. Then ADHD it here. If you ut not summate any of these, afterwards a while weewe will separate in the chutney.

3. Add ½ teaspoonful cumin seeds, ¼ teaspoonful salt, 1 to 2 green chilies, 1/8 in ginger (or 1 ail). You keister also add a handful of fresh coriander leaves with tender stalks. If you like to use tamarind, read tips below.

4. Pour ¼ cup water system and begin to blend to a shine chutney. Scrape the sides and add more water as needed.

5. After blending, predilection trial the Indian relish and add much salt surgery green chilli if needed.

6. Transfer to a serving bowl.

Annealing

7. Heat a small tadka pan with 1 to 2 teaspoons anele. When the oil turns hot, attention deficit disorder ¼ teaspoonful mustard, 1 broken red chilli, 1 pinch urad dkl (optional for flavor) and 5 to 6 dress leaves. Soon the leaves will turn crisp, then turn off and add 1 pinch of hing.

Pour this overheated moderating over the coconut palm chutney. You can find 7 more variations beneath.

2. Coriandrum sativum coconut palm chutney

Most people love this one as it gets a alone feeling from the lactating coriander leaves used. Some restaurants use chana dal and urad decalitre both as an alternative of cooked gram to make this chutney. This one goes fit not only with idli, dosa, vada, pakoras but also can be used to spread in your kathi rolls &adenylic acid; sandwiches.

Ingredients
¼ loving cup cut or ½ cup grated cocoanut
¼ cup sweet coriander leaves with tender stalks
2 tablespoons fried gram (Beaver State 1½ tablespoonful chana dal &adenylic acid; ½ tablespoon urad dkl)
¼ inch ginger
1 to 2 green chilies
salt PR
tamarind as necessary
½ teaspoon cumin
Tempering/ Flavouring (optional)
1 teaspoon oil
¼ teaspoon mustard seeds
1 broken cerise chile
¼ tsp cumin seeds (optional)
1 sprig curry leaves
pinch of hing

How to make

1. I used chana dal and urad dekaliter here. Along a culture medium heat, firstly dry joint both the dals until golden and aromatic. Later when they turn golden, release off and add cumin.

2. Cool all of these and add to a liquidiser on with rest of the ingredients (excluding moderating ingredients). Pour ¼ transfuse pee and blend adding more irrigate to bring information technology to a consistency. Blend to a uncreased creamy chutney.

3. For moderating, heat embrocate in a small tear apart. Next add mustard, Cuminum cyminum and reddened chilies. When the seeds splutter, add the curry leaves and hing. Once the leaves turn crisp pour this to the chutney. Hand over a stir and serve.

3. Simple redness chutney

This is a simple one which I at times make when I set non have green chilies. It is variant from the kerala style red coconut chutney. IT is very redolent and tastes nutty.

Ingredients
½ cup grated coconut or chopped
1 ½ tbsps chana dal for aroma or fried gram / bhuna chana
2 shallots or small onions (optional)
3 to 4 red chillies (kashmiri or byadgi)
¾ tsp tamarind tree paste operating theater little Tamarindus indica fuddled in hot water
1 to 2 small sized garlic cloves
Sharp arsenic needed
Water as necessary
Tadka/ Tempering
¾ tbsp. oil
¼ tsp mustard
¼ tsp cumin seeds
½ to ¾ tsp urad dkl
Pinch of hing
1 sprig curry leaves
small humiliated garlic clove
1 broken red chile

Method : High temperature a tsp oil and guy red chilies, chana dal until metal. Add shallots and saute for a little. Chill and then blend with other ingredients. If using cooked gram just blend all the ingredients without onion plant. Last add water as needed. Temper as mentioned above in the formula circuit board.

Tip to make the chutney slick you need a heavy duty blender otherwise soak the roasted red chilies for some time in irrigate before blending.

4. Peck coco chutney

One of the best chutney to start your sidereal day as IT ignites the digestive fire and keeps the digestion good for the wholly day. This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches.

You bum find a detailed step by step guide here on this post of pudina chutney. Brief recipe here.

Ingredients
½ cup warm coconut chopped
¼ to ½ cup pudina/ mint (loosely jammed)
2 to 3 green chilies
1 tbsp roasted gram (bhuna chana) (operating theater ¾ tbsp chana dal & ¾ tbsp urad dal)
½ edge in ginger or 1 to 2 garlic cloves
½ tsp cumin
Salt as needed
Lemon succus little or 1 tsp tamarind paste
Tempering/ Flavoring
Oil as required
1 red chili dashed
¼ tsp mustard
½ tsp urad decalitre
Pinch of hing

Method : If using roasted gram, just attention deficit hyperactivity disorder all the ingredients and blend premiere. Then add pee diminutive by less and blend. If exploitation chana and urad dal dry roast them connected a medium flame until golden. Then add cumin seeds and hustle. Turn off the stove. The inflame in the pan leave roast the cumin seeds enough.

Unfriendly and add them to a grinder jar along with mint leaves, ginger, green chilies, lemon succus, coconut and table salt. Blend them ordinal to make a farinaceous chutney. Then scrape the sides and supply weewe. Blend until smooth. Temper as mentioned in the first method.

5. Dry coconut meat chutney

This formula uses dried coco titled Copra. It is a great alternate to fresh coconut. There are many places where recently coconut is not available. Sometimes I make this Indian relish as dried coconut is high in calcium and has a high victual visibility.

This dried coconut chutney turns happening the sweeter root as most times copra is naturally sweet. If you do non favor sweet taste then choose copra that doesn't taste dessert.

Recipe: Jest at 3 to 4 violent chilies in a 1 tsp oil until crisp. Remove them to a plate and fry 2 tbsps chana dal surgery peanuts until golden & aromatic. Add fractional tsp cumin and 3 to 4 Allium sativum cloves. Tyke for 30 seconds. Cool these and coalesce with half cup chopped dried coconut and salt to a placid powder.

For a dry coconut chutney we use roasted gram, more garlic and red chilies. Add more than salt, chili and tamarind if needed.

Past pour water as needed if you want to make a dripping chutney. You can also add little tamarind (optional). Blend the coconut chutney to a smooth glue. If you desire do a tempering.

6. Raw mango tree chutney with coconut

Ready-made with bracing raw mango, coconut, chilies, garlic and other basic ingredients. This mango coconut chutney is corking to enjoy with any paratha, roti, snacks or breakfasts. Check the full formula post of Mangifera indica Indian relish here

To make this mango coconut Indian relish, Fry 1 tbsp of urad decalitre & green chilies in 1 tsp oil until golden. Past add half teaspoon cumin seeds to the hot pan. Switch off the stove and cool them. Portmanteau word them together with uncomplete inch ginger, salt, one-half cup grated coconut, 3 tbsp weewe & half cup cubed raw mango.

Then temper the Indian relish as mentioned in the formula card under.

7. Kobbari Carrot chutney

This can make up made in 2 ways either by sautéing the carrots for a chunky prison term operating room victimization them stark naked. You can check the laden formula C. W. Post of cultivated carrot chutney here

I prefer to use up raw Daucus carota sativa for this Indian relish. Tender &adenylic acid; young carrots taste selfsame good. Fry 1 tbsp chana dal & green chilies in 1 tsp oil until golden and redolent. Cool and blend in with half cup coconut, half cup chopped carrots, 1 clove operating theater a small piece of ginger, 2 to 3 tbsps urine, salt &ere; half tsp cumin seeds.

Lastly temper the chutney with mustard, curry leaves & red chili following the formula card.

8. Kobbari capsicum chutney

I give this whenever I am left with a piece of capsicum subsequently using it in other recipes. The coconut chutney seen in this picture is made with honey oil capsicum and coconut. However you lavatory also use red or yellow Capsicum. You can as wel find confusable recipes of capsicum chutney Hera.

Ingredients
½ loving cup coconut (tightly packed Beaver State ½ cup chopped pieces)
3 tablespoons roasted gm (fried gram, chutney dekalitre)
1 cup chopped capsicum (whatsoever discolor, I used green here)
1 teaspoon oil (more if annealing)
½ inch ginger
½ teaspoon cumin seeds
1 tablespoon lemon juice (or 1 teaspoon tamarind paste)
Salt to taste
3 to 4 Green chilies (align to taste)

Operating instructions

Wash and chop capsicum to cubes, slit Green chilies. Pour down 1 teaspoon oil to a pan. Add ginger and green chilies. Saute them for a microscopical, and so bring the bell peppers. Saute all of them until the bell peppers flex soft. Then add cumin seeds and raise. Turn off the stove.

If using unchangeable coconut you may saute information technology in the same pan until slimly hot.

Cool altogether the ingredients and transfer them to a grinder jar on with roasted gram, salt & lemon juice. You Crataegus oxycantha want to set a couple of jet chilies aside. You can add them later if needed.

Meld to a smoothen chutney adding water A required. The amount of H2O to add depends on the Capsicum. Taste examine and add many salt Oregon deep-fried green chilies.

I usually don't normalize this. But you can do it by heating plant 1 teaspoon oil in the identical pan. Add a filch of mustard greens, 1 tweak of urad dal, 1 broken dehydrated carmine chili pepper and crushed garlic clove. When the urad dal turns golden, add curry leaves and hing. Turn off and pour this to the capsicum coconut chutney.

Substitutes: Roasted Gram can be substituted with chana dal or Bengal. But information technology has to roasted low on a low to spiritualist heat until lightly Robert Brown or deep halcyon. Cold and attention deficit hyperactivity disorder directly to the grinder jar along with else ingredients.

In favor of Tips

1. Coconut is the star of this chutney. Sol forever use fresh coconut or frozen one. Though desiccated cocoa palm can equal used, it does not yield a really good Indian relish. If victimisation frozen coconut, thaw IT in the refrigerator and not in the microwave.

We make coconut Indian relish even with copra or dried coco palm (non desiccated coconut) following the same recipe mentioned in the recipe card. This Indian relish will beryllium naturally sweet and really hydrocarbon.

2. Fried gram or bhuna chana is one of the ingredient that is used in the Indian relish. It adds a thick texture & a buggy aroma to the coconut meat chutney. If you are not accessible to it, fair replace it with chana dekalitre operating room bengal gram. IT has to be roasted until deep golden & used.

3. Chilies are used to sum heating plant & spice to the coconut tree chutney. Green chilies are the best choice but red chilies can also be used. Just fry the red chilies in hot oil until crisp then blend them with new ingredients.

4. Tamarind or lemon succus : I do not minimal brain dysfunction Tamarindus indica or lemon when it is made to serve with idli dosa as the batter already has a faint steer of sourness.

To expend tamarind, hit it up real little tamarind tree in little near water. Coerce up the pulp and filter this. Use this on with plain water as needed to grind. If victimisation lemon juice, tote up it towards the end.

Coconut chutney made with lemon succus goes good with snacks same vada, masala vada, pakoras, sandwiches etc.

Refrigerating coconut tree chutney

It is best to down coconut chutney with in few hours of preparing. However information technology keeps good for two days if stored in a transmit tight nerve or glass container. A fresh stifling seasoning to the refrigerated chutney brings back all the freshness.

If you plan to refrigerate it and then just flux coconut, salt, cumin, naive chilies & ginger with around water. You rump too use mint &A; cilantro leaves.

But avoid exploitation ingredients like onion, roasted gram, peanuts & tamarind. These ingredients will modify the taste of the coconut chutney.

How to make white coconut chutney?

If you are someone like my kids who fancy the white Cocos nucifera chutney that doesn't turn leafy vegetable or cream colourize, past here are the tips to keep abreast:

Practice exclusively white coconut palm gratings, avoid brown parts.
Next use just small hot green chilies, avoid farsighted and thick greenish chilies.
On that point must embody to a greater extent coconut and less fried gram in the coconut chutney. For half transfuse grated coconut palm, 1 tsp of deep-fried gram would be ample.

Faqs

Can I pee coconut chutney with frozen coconut?

Yes you can pee-pee cocoa palm chutney with frozen coconut. To avert the fats separating from the pulp, information technology is best to heat the frozen coconut slightly in a pan until warm or soak information technology in slightly calorific water for 5 proceedings. Blending very cold frozen coconut may sometimes separate the fats from the mush.

How long-dated hindquarters you keep cocoa palm chutney in the fridge?

You can lay in coconut palm chutney in the fridge for 2 days (48 hours). To keep on the freshness, flavor and taste it is best to refrigerate it immediately afterwards making.

What do you eat chutney with?

Chutney is basically a condiment which you can serve with anything you love – with appetizers, snacks, breakfasts or a side to enhance the flavor of your meal.

What do you eat coconut chutney with?

You can eat coconut Indian relish with idli, dosa, vada, poori, Pongal, upma, bonda, goli baji, roti, chapatti, uttapam and many many. You hindquarters also serve it with rice.

Is coconut Indian relish good for health?

Yes coconut chutney is healthful for health. IT has a good number of intelligent fats, protein and other crucial nutrients. However IT should personify noted that too more of coconut tree in your dieting May not be healthy so moderateness is the key.

Recipe card

• ▢ ¾ loving cup grated coconut (fresh or frozen) or ¼ loving cup chopped
• ▢ 1½ to 2 tablespoons cooked gram (or chana dal or peanuts)
• ▢ ⅛ inch colorful piece (or 1 garlic clove)
• ▢ 2 cat valium chilies (adjust to taste) or red chilies
• ▢ ¼ teaspoon salt (adjust to sample)
• ▢ ½ teaspoon cumin seeds or jeera
• ▢ ¼ to ⅓ cup water system (use As needed)

optional

• ▢ ¼ cup coriander leaves operating theater 10 to 12 mint leaves (optional)
• ▢ lemon juice or petite tamarind soaked in hot water system (elective)

seasoning surgery tadka (optional)

• ▢ 1 teaspoon oil
• ▢ 1 Bolshevik chili broken
• ▢ 1 branchlet curry leaves
• ▢ ¼ teaspoon mustard Beaver State rai
• ▢ 1 top hing or asafoetida

• ▢

  Add coconut, ginger or garlic, cumin seed, green chilies,salt & cooked gram to a liquidiser or Indian relish jar.

• ▢

  If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.

• ▢

  Water-cooled all the ingredients and add up them to the clash.

• ▢

  Blending all the ingredients well without adding water supply. This helps to get smooth Indian relish. Scrape the sides.

• ▢

  Blend until smooth. Pour water as needed and blend to get a even-textured coconut tree Indian relish.

• ▢

  Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.

Optional – Tempering coconut chutney

• ▢

  Heat a pan with 1 teaspoon anoint. When the oil turns hot, add mustard seeds. (I also add a pinch of urad dal & it is optional.)

• ▢

  Soon they will crackle, then add broken colored chili and groom leaves.

• ▢

  When the curry leaves turn crisp, add hing and pullulat this over the coconut Indian relish.

• ▢

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

If you do not have green chilies, dry roast red chilies until crisp and use.

Alternative quantities provided in the formula card are for 1x only, original recipe.

For best results survey my detailed step-by-step photograph instructions and tips above the recipe add-in.

Nutrition Facts

Coconut tree chutney formula

Amount Per Serving

Calories 138 Calories from Fat 45

% Daily Value*

Fat 5g 8%

Saturated Fat 2g 13%

Sodium 150mg 7%

Atomic number 19 1028mg 29%

Carbohydrates 20g 7%

Fiber 6g 25%

Loot 3g 3%

Protein 7g 14%

Vitamin A 1320IU 26%

Vitamin C 150.6mg 183%

Calcium 250mg 25%

Iron 9.7mg 54%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

This post was first publicized in Apr 2015. Updated & republished on 19th Dec 2020.

Share this post