Coconut Chutney Recipe – Healthy South Indian Coconut Chutney Recipes

Chutney is one of the popular dishes made in south India. Chutney goes well with all the dishes be it dosa, idli, or even rice. The traditional south Indian chutney recipe is made with coconut. Chutney if accompanied with your regular dishes, adds a delicious mouthwatering taste. 

The main advantage of chutney is that it can be made easier compared to other curries which consume a lot of time. Coconut being rich in antioxidants and natural oil is easy to digest & tasty as well. It can be consumed by children & even people having diabetes, heart problems, or poor digestion. 

We all have a bad habit of combining unhealthy sauces or ketchup with meals because of lack of time, which eventually damages our body & causes problems such as indigestion & bloating. Chutneys can be a great replacement to sauces or your regular ketchup. So, no more excuses. 

1.White coconut chutney

Ingredients 

1 Cup grated coconut

3 -4 green chilly

2 -3 Small onions

1-inch ginger 

Salt to taste 

1 teaspoon coconut oil 

A pinch of mustard seeds 

A pinch of white urad dal 

5 -6 Curry leaves

1 dried red chilly

Method

1. Take the grated coconut, green chilies, ginger & the peeled onion in the grinding jar of the mixer grinder

2. Add 3 teaspoons of water & grind it to a clear paste 

3. Add salt according to your taste 

4. Add curry leaves & blend all the ingredients once more 

5. Now, transfer it to a bowl & keep it aside   

6. For tempering take a pan, add a teaspoon of coconut oil

7. When it is mildly hot put a dried red chili by breaking it into two, add finely chopped onion, urad dal & saute it for a minute. 

8. Now, add mustard seeds let it splutter 

9. Add curry leaves & now pour the blended coconut paste into it. Stir it well.

10. Now, healthy nutritious white coconut chutney is ready to be served. 

2. Red coconut chutney 

Ingredients

1 cup of grated coconut  

3-4 dried red chilly

A small ball of tamarind

¼ teaspoon of mustard seeds 

1 teaspoon coconut oil 

3- 4 curry leaves

2 -3 small onions  

Salt to taste 

Method 

1. Take the grated coconut, red chilies, tamarind ball & the peeled onion in the grinding jar of the mixer grinder

2. Add 3 teaspoons of water & grind it to a clear paste 

3. Add salt according to your taste 

4. Add curry leaves & blend all the ingredients once more 

5. Now, transfer it to a bowl & keep it aside   

6. For tempering take a pan, add a teaspoon of coconut oil

7. When it is mildly hot put a dried red chili by breaking it into two, add finely chopped onion, & sauté it for a minute. 

8. Now, add mustard seeds let it splutter 

9. Add curry leaves & now pour the blended coconut paste into it. Stir it well. 

10. Red coconut chutney is ready to be served 

 3. Gooseberry chutney

Ingredients

1 Cup grated coconut

5 -6 finely chopped gooseberries 

2 -3 green chilly

1-inch ginger 

Salt to taste 

1 teaspoon coconut oil 

A pinch of mustard seeds 

A pinch of white urad dal 

5 -6 Curry leaves

1 dried red chilly

Method

 

1.Take the grated coconut, green chilies, ginger & the gooseberries in the grinding jar of the mixer grinder 

2.Add 2 teaspoons of water & grind it to a semi coarse texture 

3.Add salt according to your taste

4. Add curry leaves & blend all the ingredients once more 

5. Now, transfer it to a bowl & keep it aside

   

6. For tempering take a pan, add a teaspoon coconut oil

7. When it is mildly hot put a dried red chili by breaking it into two, urad dal & sauté it for a minute. 

8. Now, add mustard seeds let it splutter 

9. Add curry leaves & now pour the blended paste into it. Stir it well.  

  

10. Now, healthy gooseberry chutney is ready to be served.

 

4. Raw mango chutney

 

Ingredients

1 cup coconut 

1 raw mango, finely chopped with flesh off 

2 -3 red chilies

Salt to taste 

¼ teaspoon of mustard seeds

1 teaspoon of coconut oil

1 sprig of Curry leaves (6-8)

½ teaspoon of cumin seeds

 

Method 

1.Take the grated coconut, red chilies, cumin seeds & the chopped mangoes in the grinding jar of the mixer grinder

2. Add 2 teaspoons of water & grind it to a semi coarse texture 

3.Add salt according to your taste

4. Add curry leaves & blend all the ingredients once more 

5. Now, transfer it to a bowl & keep it aside  

 

6. For tempering take a pan, add a teaspoon of coconut oil 

7. When it is mildly hot put a dried red chili by breaking it into two, & sauté it for a minute. 

8. Now, add mustard seeds let it splutter 

9.Add curry leaves & now pour the blended paste into it. Stir it well.    

10. Now, delicious mouthwatering mango chutney is ready to be served.