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
- 1/2 cup Desiccated Coconut
- 2 tbsp Roasted Bengal Gram
- 1 Green Chillie
- 1 Dried Red Chilli
- 1/2 inch Ginger
- 1 sprig Curry Leaves
- 1 tsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Urad Dal
- A Pinch of Hing
- 1/4 tsp Tamarind
- Warm Water to grind
- Salt to taste
- 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.