White Coconut Chutney Recipe !

This popular South Indian chutney is a delicious side dish for Idli, Dosa, Vada, Pongal and many more. Learn how to make this quick and easy Chutney in less than 10 minutes.

Being a SouthIndian, idli and dosa are a regular feature in my kitchen. Ask my kids and they will request for this quick white coconut chutney to pair dosa and idli.

WHY SHOULD YOU TRY IT?

✓ healthy

✓ delicious

✓ low fat

✓ guilt free

✓ low carb

✓ very easy to make

✓ Gluten free if you skip Asafoetida / Hing

✓ VEGAN

Basic Chutney Ingredients are needed to make this chutney and don’t forget to check out our simple tips to achieve the perfect white color too! To make Coconut Chutney,

Ingredients you will need

COCONUT

ROASTED CHANA DAL

GREEN CHILLI

GINGER

SALT

WATER

TEMPERING INGREDIENTS – Oil, Mustard Seeds, Urd Dal, Asafoetida, Curry Leaves and Dried Red Chilli

TIPS TO MAKE THE BEST WHITE COCONUT CHUTNEY

HOW TO ACHIEVE WHITE COLOR in the CHUTNEY?

Are you like me who does not like a hint of green in the coconut chutney? Well in that case, remember to follow the simple tips below.

Use fresh grated coconut or frozen grated coconut. When you are using frozen coconut, allow it thaw in room temperature before using. Do not use the brown part of the coconut.

You can use Desiccated coconut for this recipe too, but the color of the chutney might not be as desired.

Use more grated coconut and less of fried gram in the recipe.

Do not add curry leaves, onion and other ingredients that will alter the color.

Do not go over board with green chilli too. Use less chilli or totally skip it.

WHAT CAN I USE INSTEAD OF ROASTED CHANA DAL ?

Roasted Chana Dal works as a thickener in the chutney. I like to use Cashewnuts as a replacer !! You can always leave this ingredient out.

DO YOU HAVE TO TEMPER THE CHUTNEY?

I highly recommend tempering the chutney. Tempering ingredients add a lot of flavor to my chutney recipe. But you can always leave it out too.

COCONUT CHUTNEY VARIATIONS

This Chutney is easily customisable and you can create a myriad of flavors.

Add Curry leaves to this recipe and you will have Coconut Curry Leaves Chutney

Roast Shallots and Garlic and add it to the recipe and you will have Kerala Coconut Chutney

Add Cilantro / Coriander to the recipe and you will a Coriander Coconut Chutney.

As much as I love this white chutney, I also love the Onion Tomato Chutney & Red Pepper Chutney too!!

HAVE YOU MADE THIS RECIPE ?

Be sure to leave a comment and/or give this recipe a ★ rating!

Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures of this authentic condiment.

SOUTH INDIAN COCONUT CHUTNEY RECIPE BELOW

Name: WHITE COCONUT CHUTNEY RECIPE
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 1 Cup Grated Coconut; 2 Tbsp Roasted Chana Dal { Pottukadalai or Daria Dal }; 1 inch Ginger; 1 -2 Green Chilli; Salt; Water; 1 tsp Oil; 1/2 Tsp Mustard; 1/2 Tsp Urad Dal; 6- 7 Curry Leaves; 2 Red Chillies; A pinch of Hing { Asafoetida } - Optional

WHITE COCONUT CHUTNEY RECIPE

0 from 0 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Author: Sandhya Hariharan

Coconut Chutney is a quick and easy Dip made by blending coconut with other basic ingredients. { Vegan , GF }

Ingredients

1 Cup Grated Coconut
2 Tbsp Roasted Chana Dal { Pottukadalai or Daria Dal }
1 inch Ginger
1 -2 Green Chilli
Salt
Water

Tempering

1 tsp Oil
1/2 Tsp Mustard
1/2 Tsp Urad Dal
6- 7 Curry Leaves
2 Red Chillies
A pinch of Hing { Asafoetida } - Optional

Instructions

Combine & Blend - Add Coconut, Green Chilli, Ginger, Roasted Chana Dal, Salt to the blender jar. Pulse a few times until they combine well.
Add a little water at a time and blend them to a smooth consistency.
Transfer - Transfer coconut chutney to a bowl.
Tempering - To prepare tempering, heat oil in a small pan on medium heat. Add mustard seeds. Allow them to crackle.
Add urad dal, red chillies and hing. Stir briefly for 20- 30 seconds. When you see the color changing, turn off the flame.
Add the curry leaves, stir.
Serve - Pour the prepared tempering on the chutney. Stir and serve the delicious coconut chutney.