Coconut chutney is a traditional South Indian chutney packed with the flavor and freshness of coconut. The addition of fresh coriander leaves and green chili makes this chutney really unique. It is a fabulous gluten-free, and vegan-friendly Indian chutney recipe.
In South Indian Cuisine, the coconut is abundantly used. Reason being the tall, handsome coconut trees standing with utmost pride by the sea-coast.
From curries, chutney to poriyal, and desserts, the coconut is omnipresent in the local South Indian and Coastal dishes.
Coconut Chutney is one of the most popular South Indian side dishes. It tastes fabulous with the deep-fried snacks and the South Indian breakfast such as idli, vada, dosa, etc.
My Green Coconut Chutney
I love the splash of green color and freshness in my chutney. Hence, I add a bunch of fresh coriander leaves along with coconut, salt, green chili, and water while blending.
Unlike North Indian style coriander chutney, this green chutney is tempered.
The fresh coriander leaves not only gives a bright green color to the chutney but also makes it refreshing in taste and rich in anti-oxidant.
Coconut Chutney Recipe Variations
There are many variations of coconut chutney followed across South India.
Traditional Chutney: Blend coconut, green chili, salt, and water to a smooth paste. Later, temper with whole red chilies, mustard seeds, urad dal, curry leaves fried in ghee. This is the simplest and the easiest South Indian chutney recipe.
Red Chutney: Fry onion and tomato in ghee. Blend with the remaining ingredients for the chutney.
Peanut Chutney: Replace half of the coconut with skinned, roasted peanuts for a nutty taste.
Garlic Chutney: To give the chutney a garlicky flavor, add garlic cloves according to taste preference while blending the ingredients.
The Tadka (Tempering)…
The tadka of a South Indian chutney is mainly – ghee, black mustard seeds (rai), white urad dal, curry leaves, and dry red chilies.
The simple but aromatic tempering complements the mild flavor of the chutney and adds a crunchy layer on top.
To make a vegan chutney, you can use coconut oil, groundnut oil, or any other vegan oil for frying the tempering ingredients.
How do you store coconut chutney?
Transfer the chutney to a container with the tight-fitting lid and store it in the refrigerator. It remains fresh for 4 – 5 days easily. For freezing the chutney, use a freezer-friendly container or zip lock bag for storing it. You can freeze it for 1 – 2 months.
Do not leave coconut chutney at room temperature for too long especially during the summer season.
Can I use frozen or packaged desiccated coconut?
You can use frozen or packaged desiccated coconut for making the chutney. Defrost the frozen coconut as per packet instructions before making the chutney. I highly recommend using the fresh coconut for an authentic taste and texture of the chutney.
I LOVE coconut chutney with everything and anything. But few of my favorite combinations are:
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Coconut Chutney Recipe
- Stir Fry Pan
- 1 Cup fresh grated coconut
- 1 Cup fresh coriander leaves
- 1 – 2 green chilies or to taste
- Salt to taste
Ingredients For Tempering:
- 1 tablespoon ghee or coconut oil
- 1 – 2 dry red chili, broken into halves
- 2 tablespoon curry leaves
- 1 teaspoon mustard seeds (rai)
- To prepare the Coconut Coriander Chutney, chop the coconut scrapping into bite-size pieces, or grate the coconut. You can use the readymade desiccated coconut as well.
- Add coconut, coriander, green chili, and salt in a blender and grind till smooth. Add approximately 1/4 cup of water to get the smooth consistency of the chutney. Transfer chutney to a bowl.
- To temper the chutney, heat ghee or oil in a tadka pan over medium flame.
- Add mustard seeds. When the seeds crackle, add red chili and curry leaves.
- Once the curry leaves start changing color and the aroma of red chilies is released turn off the heat. Make sure not to heat the tempering for too long else curry leaves and chilies will turn bitter.
- Pour the tempering over the prepared coconut coriander chutney.
- Serve Coconut Coriander Chutney with dosa, idli or pongal.
- If you do not have fresh coconut available, use dried desiccated coconut.
- For a vegan chutney, replace ghee with coconut oil or any other vegan oil.
- Many recipes suggest combining curd or roasted chana dal or peanuts in the coconut chutney. You can try these combinations as well.
- If the coconut chutney seems too thick, add more water while blending.
- You can store this chutney in the refrigerator for 1 week. Or freeze it for a month.