Desiccated Coconut Chutney
This desiccated coconut chutney is the perfect teammate to your Idlis, Dosas and other South Indian favorites. If you can't find fresh coconut at hand, but still want to enjoy that authentic flavor, you need to give this recipe a try.
Just like my mint coriander chutney, this one comes together in just a few minutes, and tastes absolutely fantastic.
Lately, I've been experimenting with a lot of Indian flavors and recipes- and as always, my focus has been on trying to create recipes that take under 10 minutes to make.
My homemade chaat masala recipe got SO much love and appreciation, and my green chili thecha has now become a staple in so many households. This time, I wanted to try another easy and versatile recipe- and what could be better than a classic coconut chutney?
Quick Look
- 🔪Prep time: 5 minutes.
- ⏲️Cook time: 5 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Desiccated coconut, dried red chilies, green chilies, mustard seeds, fenugreek seeds, yogurt, curry leaves, ginger, lime juice.
- ♨️Cooking method: Add coconut, green chili, ginger and yogurt to a blender jar 🡢 blend until smooth 🡢 splutter dry spices in a pan with a bit of oil 🡢 pour over the chutney.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: To make the chutney vegan, use coconut yogurt instead of regular yogurt.
Jump to:
What's So Great About the Recipe?
- It's packed with authentic Indian flavors! If you've tried and loved my ginger mango chutney, you'll really enjoy the flavors of this one too.
- It comes together super quick- you'll need just a few pantry staples and under 10 minutes to make it.
- You can modify and tweak the flavors to your liking too!
Recipe Ingredients
Desiccated coconut: Choose the packaged version or use homemade desiccated coconut- which I like to batch make and store for months!
Yogurt: To hydrate the desiccated coconut.
Dried red chilies: For that smoky, spicy flavor.
Whole spices: I used a mix of mustard seeds and fenugreek seeds for a bit of texture and aroma, some ginger for the heat, and green chilies for that spicy kick. This combination was an absolute banger when I used it for my almond chutney.
Curry leaves: A must-have for the tempering.
Lime juice: To balance all the flavors and add some citrusy deliciousness to the chutney.
Oil: Any regular cooking oil will do. Use mustard oil if you have it at hand- it adds a beautiful smoky aroma.
See recipe card for quantities.
Substitutions & Variations
- Making this chutney for a crowd? Add some roasted chana daal into the mix while blending. This will bulk up the chutney and lend it a beautiful texture too. Just remember to adjust the seasonings accordingly too.
- For a nutty flavor, you can also add roasted peanuts along with the desiccated coconut. I got inspired by this idea when I last made my tomato peanut chutney, which was SO delicious.
- Don't have fresh ginger? You can use some ginger powder. I love making a batch of Air Fryer ginger powder and storing it for months- for recipes like these!
How to Make Desiccated Coconut Chutney
Step 1: In a blender jar, combine the desiccated coconut, lime juice, yogurt, green chili and salt as per your taste.
Step 2: Blend until you get a smooth paste.
Step 3: Heat oil in a pan and add mustard and fenugreek seeds. Let them splutter, then take off heat and add the curry leaves and red chilies.
Step 4: Pour this over the coconut chutney and serve immediately.
💭Top Tip
If you're using fresh coconut, you won't need to add as much yogurt, since the coconut flesh will already have some moisture.
Tips & Tricks to Nail the Recipe
- For a pop of color, you can also add some fresh cilantro into the mix while blending the coconut and yogurt.
- To lend the chutney a rich, creamy flavor, reduce the amount of yogurt you're using and add some homemade coconut cream.
- Don't have fresh lime? You can add some tamarind pulp instead to bring some tanginess to the chutney.
- You can also add a dash of my homemade date syrup in addition to the tamarind to lend a bit of sweetness to the chutney. I did this when I made my tamarind date chutney and it was fantastic.
How to Serve Desiccated Coconut Chutney
You can team up this coconut chutney with your classic South Indian breakfast essentials like Idli, Dosa and Upma. Don't forget to whip up a simple Rasam using my instant Rasam powder. You can even use your leftovers as a spread for your simple sandwiches.
I love pairing it with Moong Dal Vadas and cashew Pakoras, along with my Schezwan sauce.
Troubleshooting and FAQs
You can store your leftover chutney for 3-4 days in the refrigerator, and enjoy it as-is.
More Indian Condiments to Try
Looking for other recipes like this? Try these:
If you tried this desiccated coconut chutney or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Desiccated Coconut Chutney
Ingredients
- 1 cup desiccated coconut
- 1 cup yogurt
- 1 dried red chili
- 1 tablespoon curry leaves
- ½ teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- 1 green chili
- 1 teaspoon ginger
- 1 teaspoon lime juice
- 1 tablespoon oil
Instructions
- In a blender jar, combine the desiccated coconut, lime juice, yogurt, green chili and salt as per your taste.
- Blend until you get a smooth paste.
- Heat oil in a pan and add mustard and fenugreek seeds. Let them splutter, then take off heat and add the curry leaves and red chilies.
- Pour this over the coconut chutney and serve immediately.
Notes
- If you're using fresh coconut, you won't need to add as much yogurt, since the coconut flesh will already have some moisture.
- Don't have fresh lime? You can add some tamarind pulp instead to bring some tanginess to the chutney.
- For a pop of color, you can also add some fresh cilantro into the mix while blending the coconut and yogurt.
