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    Home » 10 Minutes Recipes » Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut

    Last Updated: July 17, 2020 | First Published on: August 8, 2018 by Hari Chandana Ponnaluri

    Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut

    532 shares
    Jump to Recipe - Print Recipe

    Coconut Chutney is a classic South Indian side dish for breakfast dishes. Traditionally, we make coconut chutney with fresh coconut and some other spices or vegetables. But we can also make this traditional chutney without fresh coconut. I have replaced the fresh coconut with desiccated coconut and used warm water to grind. This desiccated coconut chutney is a great alternative when you don’t have fresh coconut. If you are looking for more chutney recipes then check the below recipes.

    Few More South Indian Chutney Recipes on the blog:

    • Hotel Style Coconut Chutney
    • Carrot Peanut Chutney
    • Tomato Coconut Chutney
    • Peanut Coriander Chutney
    • Peanut Mint Chutney
    • Onion Tomato Coriander Chutney
    • Peanut Tomato Chutney
    • Coconut Curry Leaves Chutney

    How to Make Desiccated Coconut Chutney Recipe Video Below:

    Desiccated Coconut Chutney Recipe

    Hari Chandana Ponnaluri
    Easy South Indian Coconut Chutney without fresh coconut. 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine South Indian
    Servings 2
    Calories 172 kcal

    Ingredients
      

    • ½ cup Desiccated Coconut
    • 2 tbsp Roasted Bengal Gram
    • 1 Green Chillie
    • 1 Dried Red Chilli
    • ½ inch Ginger
    • 1 sprig Curry Leaves
    • 1 tsp Oil
    • ¼ tsp Mustard Seeds
    • ¼ tsp Urad Dal
    • A Pinch of Hing
    • ¼ tsp Tamarind
    • Warm Water to grind
    • Salt to taste
    Prevent your screen from going dark

    Instructions
     

    • Add desiccated coconut, roasted bengal gram, tamarind, green chilli, ginger, salt and warm water to a mixie or blender.
    • Blend until everything is smooth. Adjust the water to get the desired consistency.
    • Transfer the chutney to a serving bowl.
    • Heat oil in a small pan for seasoning.
    • Add mustard seeds and urad dal to the oil and saute until they are golden brown color.
    • Then add the curry leaves, dried red chilli and hing and saute for a few seconds.
    • Pour the seasoned ingredients over the prepared chutney and mix well.
    • Serve with idli, dosa, pongal or upma.

    Video

    Nutrition

    Calories: 172kcalCarbohydrates: 7gProtein: 1gFat: 16gSaturated Fat: 12gSodium: 84mgPotassium: 115mgFiber: 4gSugar: 2gVitamin A: 40IUVitamin C: 22.7mgCalcium: 6mgIron: 0.7mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
    532 shares

    Filed Under: 10 Minutes Recipes, Bachelor Recipes, chutney, Vegan Recipes, Video Recipes Tagged With: coconut chutney

    Reader Interactions

    Comments

    1. Punam Paul says

      November 25, 2018 at 9:59 pm

      5 stars
      Very popular side dish. Your perfection on explaining this delicious really appreciated

      Reply
      • Hari Chandana Ponnaluri says

        November 26, 2018 at 7:32 am

        Thank you! 🙂

        Reply
    2. Subbalakshmi says

      March 23, 2019 at 6:59 pm

      ఎప్పుడూ చేసేదేఅయినా మీరు చూపించే విధానం బాగుంది

      Reply
      • Hari Chandana Ponnaluri says

        March 23, 2019 at 9:51 pm

        Thank you very much! 🙂

        Reply
    3. Raman says

      July 12, 2020 at 12:46 pm

      5 stars
      I used sattu powder instead of roasted Bengal gram.
      Came out wonderfully well. Thanks

      Reply
      • Hari Chandana Ponnaluri says

        July 12, 2020 at 1:42 pm

        Awesome. I am glad it turned out well. I will try with sattu powder next time. Thank you! 🙂

        Reply
    4. Raghavi says

      October 10, 2020 at 8:11 pm

      5 stars
      Thank you! This came out great, love that I can use desiccated coconut in a pinch.

      Reply
      • Hari Chandana Ponnaluri says

        October 10, 2020 at 11:04 pm

        Thank you very much for trying the recipe and feedback. I am so glad it turned out great! Have a great weekend! 🙂

        Reply
    5. Naveen says

      August 09, 2021 at 2:14 am

      Yes it is very good taste

      Reply
      • Hari Chandana Ponnaluri says

        August 10, 2021 at 5:53 pm

        Thank you! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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