White coconut chutney – A classic chutney recipe spiked with the amazing flavor of coconut. The delicious blend of fresh coconut, ginger, chilies, and tempered spices is perfect as a side dish for dosa and idli, or spoon over crunchy lentil fritters for a tasty flavor kick.
First of all, let me tell you, this coconut chutney is really a “back to basics” kind of recipe. A super simple recipe that doesn’t require masterchef skills in the kitchen. I know, it can be really boring. But, I want to share with you the tips and tricks to make this chutney super delicious. Does that sound interesting?
In fact, I love all the recipes I share with you – simple or complex. I like to create masterpieces that involve multitude of steps. But, when I want a quick meal, I always rely on simple recipes like this coconut chutney recipe. Just the ticket to a simple yet satisfying meal.
Well, this white chutney is a traditional recipe from the southern part (Kerala) of India, and is often served as a side dish with traditional breakfast food like dosa, idli, and even vada (fritters). It’s loaded with all the goodness of fresh coconut, and the tempered spices takes it to a whole new level. This chutney recipe is a perfect example of how simple ingredients can create a dish that’s so flavorful and amazingly delicious.
So, here’s my favorite coconut chutney recipe. Fresh coconut is the key to the perfect chutney. If it’s not available, frozen coconut is your next option. However, I highly recommend fresh coconut in this recipe.
To add to the yum factor, we have a few basic ingredients in this recipe. Ginger and chilies. The addition of green chilies may change the color of the chutney to green. So if you want to keep the color white, use very little amount of chilies. Again, as I mentioned, ‘fresh’ ingredients is the secret to the best coconut chutney recipe. So, fresh ginger is the way to go.
Alright, we’re going to grind everything to make a coarse paste. Ideally, it needs to be slightly coarse and not smooth.
The rest of this chutney recipe is all about tempering the spices, and mixing in the coconut paste. To temper the spices, we’ll be spluttering mustard seeds, curry leaves and dried red chilies. Red chilies make the chutney spicier. Add the coconut paste to the tempered spices. Heat through.
Done. A super simple coconut chutney recipe to enjoy with your favorite brekkie!
Watch recipe video below:
- 1 cup grated fresh coconut
- 1 green chili, chopped
- 1 tsp chopped fresh ginger
- 1 tbsp oil (see notes)
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 2 dried red chilies
- Salt to taste
- Place coconut, ginger and green chili in a food processor. Add enough water, and grind to make slightly coarse paste. Set aside.
- Meanwhile, heat oil in a pan over medium-high heat. Add mustard seeds, curry leaves and red chilies. Allow to splutter. Add ground coconut paste. Season with salt. Add enough water to make a thick sauce. Heat through.
- Use coconut oil for authentic taste
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