Desiccated Coconut Chutney – Instant Coconut Chutney made with Desiccated Coconut. A great alternative recipe when you don’t have fresh or frozen coconut.
Serve this quite essential South Indian side dish with tiffin items like Idli, Dosa, Upma, Pongal and Vada.
About this recipe
Coconut Chutney is a simple side dish or dip served with many South Indian breakfast items. The nutty coconut is combined with roasted chana dal, green chili and ginger and ground to a fine paste. Hot oil tadka ( tempering) with mustard and curry leaves is added which gives a distinct flavor to the chutney.
Why make chutney with Desiccated Coconut?
Fresh coconut is not something we have at home all the time. Also if you forgot to pick up a bag of frozen coconut from your Indian groceries or just ran out of it, desiccated coconut comes in handy. Just soak the desiccated coconut in warm water for 5 minutes and use it as you would with fresh coconut.
You will love this Desiccated Coconut Chutney
- is easy to make
- stays fresh for longer time
- is vegan and make it gluten free by skipping asafoetida
- a great side dish for dosa, idli, vada and many more breakfast dishes
How to make desiccated coconut chutney –
1 – Add the desiccated coconut to a blender. Add warm water and let it soak for 5-7 minutes.
2 – Now add the roasted gram dal, green chili, ginger, salt, curry leaves and tamarind.
3 – Grind it till smooth. If needed add more water.
4 – Do the tempering by heating oil. When the oil gets hot add mustard seeds and let them pop. Now add urad dal and cumin seeds. Let the dal become light brown. Now add curry leaves, hing and dry red chili. Saute for 30 seconds and turn off the stove. Add the tempering to the chutney and give a mix.
Serving Suggestions:
Desiccated Coconut Chutney can be served with idli, dosa, upma, pongal, vada and pakora.
Variations:
peanuts – replace roasted chana dal with roasted peanuts
dry red chilies – swap green chili with dry red chili
coriander – To make desiccated coriander coconut chutney, add a big handful of coriander leaves while grinding
garlic – swap ginger with garlic ( use just one clove of garlic)
creamy chutney – use half coconut and half roasted bengal gram
sesame – swap chana dal with toasted sesame for a nutty flavor
mint – for a wonderful aroma
FAQ’s –
Use powdered unsweetened desiccated coconut
roasted peanuts, soaked almonds, roasted sesame or walnuts
yes…..you may
More Chutney Recipes –
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Desiccated Coconut Chutney | Instant South Indian Chutney
Equipment
- blender
Ingredients
- ¾ cup desiccated coconut
- 3 tbsp roasted chana dal ( bengal gram) or roasted peanuts
- 2 – 3 green chili or to taste
- 1 teaspoon chopped ginger
- 1 sprig curry leaves
- small tamarind piece or lemon juice to taste
- salt to taste
- 1 ½ cups warm water or as required
Tempering –
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- ½ teaspoon cumin seeds
- 1 sprig curry leaves
- 1 dry red chili
- pinch of hing
Instructions
- Add the desiccated coconut to a blender. Add warm water and let it soak for 5-7 minutes.
- Now add the roasted gram dal, green chili, ginger, salt, curry leaves and tamarind.
- Grind it till smooth. If needed add little more water.
- Do the tempering by heating oil. When the oil gets hot add mustard seeds and let them pop. Now add urad dal and cumin seeds. Let the dal become light brown. Now add curry leaves, hing and dry red chili. Saute for 30 seconds and turn off the stove
- Add the tempering to the chutney and give a mix. Taste and adjust the salt.
Sujatha
Very tasty
Madhavi
Thank you! So glad you enjoyed it.