A collection of 4 popular chutney recipes with fresh coconut as well as dry coconut, combined with different ingredients to give different flavors.
4 Ways Coconut Chutney Platter ~ Coconut Chutney Recipes ~ Coconut Chutney Video
What kind of red chilies to be used in coconut chutney?
I usually use dry chilies called byadgi variety which is not too hot. You can also use Kashmiri dry red chilies instead of byadgi. It is always better to use whole dry red chilies than red chili powder. Use fewer chilies if the variety you are using is very hot.
How to store chutney?
You can store the chutney in the refrigerator for 2 or 3 days. If you need to preserve it for more than that, keep it in a plastic container and store it in the freezer.
Chutney topped with hot oil tadka always remains fresh for a long time.
Always use boiled and cooled water to grind the chutney and store it in a dry and airtight container.
Raw Mango & Coconut Chutney
Equipment
- Mixer Grinder
Ingredients
- 1 cup fresh grated coconut
- 1 small raw mango Kairi
- 1 tablespoon raw chana dal
- 1 tablespoon urad dal
- 5-6 dry red chilies
- 2 teaspoon cooking oil
- ¼ teaspoon salt
Instructions
- Heat oil in a small pan and fry chana dal and urad dal for a couple of minutes on low heat until it turns light golden.1 tablespoon raw chana dal, 1 tablespoon urad dal, 2 teaspoon cooking oil
- Same pan-fry dry red chilies for a minute. Cool and set aside.5-6 dry red chilies
- In a mixer grinder, add toasted dals, dry red chilies, grated coconut, chopped raw mango, and salt.1 cup fresh grated coconut, 1/4 teaspoon salt, 1 small raw mango
- Just by adding 1/4 cup water or little more if needed, grind to a smooth paste.
- Serve with dosa or idlis.
Notes
Raw Mango Chutney is a combination of very few ingredients with the sourness from raw mangoes and flavors from coconut and other spices. Enjoy this chutney with dosa, idli, or pathri.
Ingredients
- 1 cup fresh grated coconut
- 1 small raw mango (Kairi)
- 1 tablespoon raw chana dal
- 1 tablespoon urad dal
- 5-6 dry red chilies
- 2 teaspoon cooking oil
- 1/4 teaspoon salt
Method:
- Heat oil in a small pan and fry chana dal and urad dal for a couple of minutes on low heat until it turns light golden.
- Same pan-fry dry red chilies for a minute. Cool and set aside.
- In a mixer grinder, add toasted dals, dry red chilies, grated coconut, chopped raw mango, and salt.
- Just by adding 1/4 cup water or little more if needed, grind to a smooth paste.
- Serve with dosa or idlis.
You can store the chutney in the refrigerator for 2 or 3 days. If you need to preserve it for more than that, keep it in a plastic container and store in the freezer.
Coconut White Chutney
Coconut White Chutney is a restaurant-style coconut chutney with mild flavors and less spicy. It is usually served in a thin consistency so that it becomes easier to have with idlis.
Ingredients:
- 1 1/4 cup grated coconut
- 2 tablespoon chana dal (roasted snack-type)
- 1 tablespoon chopped ginger
- 7-8 curry leaves
- 1 green chili
- Salt
For Tadka
- 2 tablespoon coconut oil
- 1 teaspoon urad dal
- 1/2 teaspoon mustard seeds
- 3 dry red chilies (small round)
- 4 curry leaves
In a mixer grinder add fresh coconut, snack-type roasted chana dal, ginger, curry leaves, green chili, and salt. Grind to a smooth paste with 1/4 cup of water. Once the chutney is ground well, you can add extra water to make it into a thin consistency. Or use less water to keep it dry and smooth.
Heat oil in a small pan, add urad dal and mustard seeds. Once the seeds start to splutter, add red chilies and curry leaves. Pour this tadka over the chutney and serve with dosa, vada, or idlis.
Coconut Green Chutney
Coconut green chutney is a spicy and flavorful chutney with coriander, green chilies, and other aromatic ingredients.
Ingredients
- 1 1/2 cup grated coconut
- 1 cup chopped coriander leaves (or little more)
- 3 tablespoon snack-type roasted chana dal
- 2 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 small green chilies (or as per taste)
- 6 curry leaves
- 1 teaspoon tamarind pulp or 1/4 cup tamarind soaked water
- 1/4 cup water
- 1/2 teaspoon salt (or as per taste)
In a mixer grinder add all the ingredients and grind to a smooth paste. Add more water and salt if needed. Taste the chutney and adjust all the spices.
You can give a tadka but it is completely optional.
Heat 2 tablespoon coconut oil in a small pan, add 1 teaspoon urad dal and 1/2 teaspoon mustard seeds. Once the seeds start to splutter, add 3 dry red chilies and 4 to 5 curry leaves. Pour this tadka over the chutney and serve with dosa, vada, or idlis.
Coconut & Peanut Chutney
Peanut chutney is a dry spicy chutney made with dry coconut which enhances the flavors of coconut as well as roasted peanuts to be served with rice rotis, dosas and vadas.
Ingredients
- 1 cup dry coconut (khopra)
- 3/4 cup peanuts
- 6 dry red chilies
- 1 tablespoon chopped garlic
- 1 teaspoon tamarind pulp (or 1/4 cup tamarind soaked water)
- 8 curry leaves
- 1/4 cup water
- Salt
In a pan, dry roast peanuts on a slow flame for 5 to 7 minutes by stirring constantly. Push the peanuts to one side of the pan and add curry leaves, garlic, dry red chilies, and dry coconut. Roast for 3 to 4 minutes, cool and add the roasted ingredients to a mixer grinder along with tamarind pulp or water, salt and the required amount of water. Grind to a smooth paste. Serve with pathri, idli, dosa or vadas.
