Coconut Ginger Chutney

About this dish

Cuisine : South Indian

Course : Side Dish

Diet : Vegan, Gluten-free

Time required to prepare this recipe: 20 minutes

Difficulty: Easy

Taste: Mild spicy, creaminess

Calories : 10

Preparation time : 20 min

Total time : 20 min

Method : No-cooking, Tempering (optional)

Talking about coconut, how can we miss one of the most loved and versatile South Indian dishes – Coconut chutney? Coconut chutney is a vegan, dairy-free and gluten-free dipping sauce from India. This sauce can be served with any South Indian snack or breakfast like Idli, Dosa, Uttapam, Upma, Paniyaram and many more. Apart from supplementing the snack, it is also used as a spread. Most of the South Indian breakfasts are incomplete without Coconut Chutney at the side.

We don’t need many ingredients for this chutney and it is super easy to make. Coconut meat can be easily scraped from whole coconut at home. If this is not an option, desiccated coconut flakes can be bought easily at the stores.

This chutney recipe is unique because it uses ginger instead of garlic. Ginger adds a bit of extra flavor and spice and it is perfectly balanced with tanginess, sweetness and spiciness. Coconut and ginger, together make flavorful and healthy refreshments too.


You can add your own touch to this basic Coconut chutney recipe by adding some mint ,
coriander, lemon juice, garlic etc. The spicy, creamy and nutty flavors of this chutney will surely impress your entire family including the kids.

Coconut chutney has a lot of health benefits:

  • Coconut is high in manganese, which is essential for bone health.
  • Coconut contains fiber so this chutney helps in improving bowel movement. It also helps in removing any harmful bacteria from your stomach.
  • It helps in regulating blood pressure.
  • It boosts metabolic rate.

Expert tips:

  • If you are using desiccated coconut or coconut powder then use warm water while grinding the chutney. This helps to get the right consistency easily.
  • If you want your chutney to be a little sour, you can add about 1 teaspoon of Tamarind pulp with the rest of the ingredients or you can add 3 tablespoons of fresh yogurt at last.
  • Consuming fresh coconut chutney is preferable.
  • If you want to increase the shelf life of this chutney then simply add Tamarind to it and you can freeze them for up to 1 day.
  • If you want your chutney to add some heat, add chilies. Frying green chilies before
    grinding is necessary to get rid of the raw smell.

So, if you are ready with your ingredients then let’s get started…

Coconut Ginger Chutney

Coconut chutney is a vegan, dairy-free and gluten-free dipping sauce from India.
Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4
Calories 109 kcal

Ingredients
  

  • 1 cup Finely chopped or shredded coconut
  • 1/2 cup Chopped onions
  • 1/3 cup Chopped ginger
  • 1/2 cup Fresh lemon juice
  • 1/4 cup Coconut water
  • 1 pc Green chili chopped (Serrano, if available)
  • Salt (According to your taste)

Instructions
 

  • Get all the ingredients in the required quantity: coconut, lemon, onion, ginger, chili, salt.
  • Grate fresh coconut meat and keep aside. If using desiccated coconut flakes, add a little bit of warm water to hydrate it and make it soft. You can also add desiccated coconut flakes to the mixture at last before blending.
  • Peel off the skin of the onion, rinse and chop. Do not worry if the chopped onion is uneven, it is totally fine because everything will be blended later.
  • Peel off the skin of ginger, then clean them and chop into small pieces. Some people prefer to roast the ginger (medium roast) but it is completely optional.
  • Squeeze ½ cup of lemon juice. You may not need to use all of it so use only 2 tablespoons of juice in the beginning. Keep the remaining juice aside to adjust the sourness of the mixture later.
  • Fry a chili and chop it. If you want to add some heat and spice to your chutney, you can add more chilies. Frying helps to get rid of the raw smell of chilies. Some people prefer the raw small, and in that case, frying is not needed.
  • Put everything in a blender, add ¼ cup of coconut water. (if coconut water is not available, a splash of plain water should also work fine).
  • Finally add some salt and blend everything together. Adjust salt according to your taste.
    The consistency of the chutney can be altered easily. Simply alter the amount of water and you can make the coconut chutney slightly thin or thick as per your requirements.

Notes

If you want to temper the coconut chutney, temper at the end after blending all the ingredients together. For this, pour the blended chutney into a bowl, heat oil in a saucepan, crackle cumin seeds, add split green chili, add 2-3 curry leaves to it then pour it on to the coconut chutney. Tempering for coconut chutney is totally optional.

Nutrition

Serving: 111gCalories: 109kcalCarbohydrates: 6gProtein: 11gFat: 4.8gSaturated Fat: 1.5gCholesterol: 33mgSodium: 678mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!

FAQs

Recipe is too runny?

Add more shredded coconut to balance the consistency.

How can we use this chutney?

You can either dip your food or drizzle it over your preferred dishes.

Why is my coconut chutney not smooth?

If you are using frozen coconut, make sure to thaw it and bring it to room temperature. Add warm water while blending.

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