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vegan coconut recipes


10 min

Coconut Chutney

Coconut Chutney Photo 1


10 min


3 persons




0.00 rating-star (0)

Author: Monica Feluchi

Do you like Indian dishes? Or, maybe, you intend to surprise your guests or family members with an unusual dish? Regardless of your current intentions, you will certainly like coconut chutney. It takes only several minutes to cook the dish, but the result is fantastic! Hurry up to cook it right away!


  • coconut: 0.5 cup (chopped)
  • roasted gram: 2 Tbsp
  • garlic: 2 clove
  • ginger: 1 piece (small, about 0.5 inch long)
  • green chilies: 1 piece
  • salt: 1 pinch (to your taste)
  • water: 0.5 Tbsp (as much as needed)
  • sugar: 0.25 tsp
  • mustard seeds: 1 Tbsp
  • Bengal gram: 0.5 Tbsp
  • urad dal: 0.5 Tbsp
  • curry leaves: 1 piece
  • oil: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Mix ginger, coconut, green chili, roasted gram, garlic, salt and sugar in a bowl. Grind them without adding water.

    Coconut Chutney Photo 2
  2. Now, add water and keep grinding the ingredients. Put the mixture you have got into a bowl.

    Coconut Chutney Photo 3
  3. Let’s prepare the seasoning now. Heat a frying pan, add oil, mustard seeds and roast for a while. Then add curry leaves, urad dal and Bengal gram. Remove the frying pan from the heat.

    Coconut Chutney Photo 4
  4. Add the seasoning to the coconut mixture and serve! Bon appétit!

    Coconut Chutney Photo 5

History of the Coconut Chutney:

Coconut chutney has been a part of Indian cuisine for centuries. It originated in South India and is popular as a side dish served with various snacks and breakfast items like idli, dosa, vada, and more. Coconut is abundant in South India, so it is no surprise that coconut chutney has become a popular accompaniment to many dishes in that region. Today, coconut chutney is enjoyed all over the world and is a favorite among vegetarians and vegans.

Tips and Tricks for Coconut Chutney Recipe:

  • Use freshly grated coconut for best results. If you are unable to find it, frozen coconut can be used as well.
  • Adjust the number of green chilies depending on your spice preference. You can also remove the seeds to reduce the heat.
  • Add water little by little while grinding the coconut chutney mixture to achieve a smooth consistency and the right thickness.
  • Roast the mustard seeds, Bengal gram, and urad dal until they turn golden brown for the seasoning. This adds an extra layer of flavor to the dish.

Tips for presenting the dish:

  • Coconut chutney can be served in a small bowl or a condiment serving dish alongside your favorite snacks or breakfast items.
  • Garnish the coconut chutney with a few curry leaves or a sprinkle of roasted mustard seeds on top for an added touch of flavor and visual appeal.
  • You can also use coconut chutney as a spread for sandwiches or wraps to give them a unique flavor.
  • Serve the coconut chutney chilled or at room temperature, depending on your preference.

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