White Coconut Chutney

White coconut chutney is a quick and easy condiment for idli and dosa. It is made by grinding coconut with green chillies, shallots, etc. A seasoning with coconut oil, mustard seeds, dry red chillies, and curry leaves makes this chutney more flavorful.

Fresh or frozen grated coconut can be used for making this chutney. Adding a few cashew nuts while grinding gives the chutney a creamy texture.

Print Recipe

White Coconut Chutney

White coconut chutney is a quick and easy condiment for idli and dosa. It is made by grinding coconut with green chillies, shallots, etc. A seasoning with coconut oil, mustard seeds, dry red chillies, and curry leaves makes this chutney more flavorful.

Course

Pickles and Chutneys

Cuisine

Kerala

Servings

servings

Ingredients

• 2 cups Grated coconut loosely packed
• 4 numbers Cashew nut
• 3 numbers Shallots chopped
• 3 - 4 numbers Green chilli chopped
• 1 teaspoon Ginger chopped
• 1 cup Warm Water
• Salt to taste

For Seasoning

• 1/2 teaspoon Mustard seeds
• 2 numbers Red dry chilli
• 1 sprig Curry leaf
• 2 teaspoons Coconut oil

Course Pickles and Chutneys Cuisine Kerala Servings servings Ingredients 2 cups Grated coconut loosely packed 4 numbers Cashew nut 3 numbers Shallots chopped 3 - 4 numbers Green chilli chopped 1 teaspoon Ginger chopped 1 cup Warm Water Salt to taste For Seasoning 1/2 teaspoon Mustard seeds 2 numbers Red dry chilli 1 sprig Curry leaf 2 teaspoons Coconut oil

Instructions

1. Add grated coconut, cashew nuts, shallots, green chillies, ginger into a blender along with salt and warm water. Blend this to a smooth paste. Transfer to a serving dish.

   
2. Heat oil in a small pan, fry mustard seeds, dry red chillies, and curry leaf. Add to the chutney and mix well.

   
3. Serve with idli, dosa, etc.
4. NOTE - If you are using frozen coconut, thaw it before grinding.
5. One cup = 250 ml, one teaspoon = 5 ml.