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.

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