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Home » Indian Breakfast » Desiccated Coconut Chutney Recipe

Desiccated Coconut Chutney Recipe

Published: Jan 15, 2021

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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.

desiccated coconut chutney served in a blue bowl with a temeoring of mustard seedsm dal, curry leaves and dry red chili

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.

desiccated coconut soaked in warm water in a blender

2 – Now add the roasted gram dal, green chili, ginger, salt, curry leaves and tamarind.

roasted split chana dal, curry leaves, green chili added to the coconut

3 – Grind it till smooth. If needed add more water.

ground coconut chutney in a blender

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.

temepring with oil, mustard seeds, hing, curry leaves, dal, dry redchili done in a small steel pan
desiccated coconut chutney served in a blue bowl with a tempering made of  of mustard seeds, urad dal, curry leaves and dry red chili

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 –

What kind of coconut to use?

Use powdered unsweetened desiccated coconut

What can I swap roasted chana dal with?

roasted peanuts, soaked almonds, roasted sesame or walnuts

Can I skip curry leaves?

yes…..you may

More Chutney Recipes –

Peanut Tomato Chutney

Carrot Bell Pepper Chutney

Coriander Coconut Chutney

If you tried this recipe, don’t forget to give a star rating below.

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desiccated coconut chutney served in a blue bowl with a temeoring of mustard seedsm dal, curry leaves and dry red chili

Desiccated Coconut Chutney | Instant South Indian Chutney

Desiccated Coconut Chutney is a great alternative to the traditional coconut chutney. Easy to make and stays fresh for longer time.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 1 minute
Servings: 4
Author: Madhavi

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.

Notes

Soak the desiccated coconut in warm water for atleast 5 minutes to soften the coconut. 
Green chili can be replaced by dry red chili.
To make green coconut chutney, add coriander leaves.
Stays fresh for 3 days in the refrigerator. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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Reader Interactions

Comments

  1. Sujatha

    January 18, 2021 at 9:03 am

    5 stars
    Very tasty

    Reply
    • Madhavi

      January 19, 2021 at 1:06 am

      Thank you! So glad you enjoyed it.

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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