Coconut white chutney is very easy to make and is ready in less than 10 minutes. Yes, you heard it right. Your favorite restaurant-style white chutney can now be made at home.
In every South Indian home, coconut chutney is an essential part of the meals. Likewise, their breakfast is never complete without this classic condiment.
More Chutney Recipes
Coconut Chutney Ingredients & Substitutes
- Green Chilies – I always recommend fresh ingredients to make a delicious chutney. Therefore, the green chilies used must be fresh and not frozen or packaged. Use the spiciest version and adjust the quantity according to your preference.
- Ginger – This element gives an aromatic twist. Ginger is added keeping in mind the health benefits it has.
- Coconut – As the main ingredient, coconut must always be used in its fresh form. I use freshly grated coconut. Fresh coconut that was kept in the freezer can also be used, but make sure to thaw before grinding.
- Snack dal – This dal is mostly found in the snacks section of your grocery store. It is a pre-cooked and toasted dal. We add this ingredient to give volume as well as to add extra creaminess to the chutney.
- Jaggery – Jaggery is optional but if you add a slight bit of it, it balances out the spice and creamy taste of coconut.
Step by step recipe for Restaurant-Style Coconut White Chutney
How to serve Restaurant-Style Coconut White Chutney
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You can have this dish for lunch, breakfast, or as snacks
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Pair with curries, rice, roti, etc
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Best when served hot, cold, warm
How to store white Coconut Chutney
As we use all fresh ingredients to make this chutney, hence it has to be stored in a refrigerator or in a freezer. You can store the chutney in a refrigerator only for 1 or 2 days. More than this, chutney can be freezer for up to 2 weeks.
More Restaurant-Style Coconut Chutney Recipes
4 ways coconut chutney recipes
South Indian Style Coconut Green Chutney
Trying My Favorite Restaurant-Style Coconut White Chutney Recipe
Ingredients
For Coconut White Chutney
- 1 cup grated coconut
- 3 green chilies or as per taste
- 1 piece of ginger finely chopped
- 2 tablespoon snack dal
- ½ teaspoon salt
- 1 teaspoon crushed jaggery
Tadka
- 2 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 2 teaspoon urad dal
- 3 dry red chilies
- 5 curry leaves
Instructions
- Place all the ingredients for coconut chutney in a grinder jar. Pour 1/4 cup of water and grind to a smooth paste.
- Pour the chutney to a serving bowl.
For Tadka
- Heat oil in a small pan on medium flame. Add mustard seeds and fry until they start popping. Then urad dal and fry until light golden. Finally, add dry red chilies and curry leaves and cook for 30 seconds.
- Pour this tadka over the ground chutney and mix well.
- Serve with Idli, Dosa or Vadas.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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