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plate full of healthy oats rava idli and coconut chutney
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Healthy coconut chutney without chana dal

This Suth Indian style coconut chutney is not only super nutritious but complements most south indian dishes. Try out this quick and delish recipe.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: chutney, dip
Cuisine: south indian
Servings: 4
Calories: 664kcal

Ingredients

  • 1 cup Grated Coconut (fresh or frozen) (80g)
  • 2 tbsp Curd
  • ½ inch Ginger
  • 1-2 pieces Green Chilly

For Tempering

  • 2 tbsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dal
  • 3-4 leaves Curry Leaves
  • ½ tsp Hing /Asafetida  

Instructions

  • In a blender or mixture jar, add grated coconut, curd, green chili, ginger, and salt.  
  • Blend these into a smooth paste. Add water as required to form a thick consistency.  
  • Remove this mixture in your serving bowl.  
  • For the tempering, heat oil in a container. Add the mustard seeds, urad dal and curry leaves. Once the seeds start crackling, add the hing / asafoetida. Mix the hing in the oil and take it off heat.  
  • Add this mixture to the coconut paste. 
  • Mix everything well together.  

Notes

Try out these yummy variations: 
  1. Garlic – I like to add 1 clove of garlic to the coconut mixture while blending. This is a very small amount so doesn’t give it a garlicky taste but instead gives it a subtle flavour. I suggest you try this cause the explanation isn’t going to do justice. 
  2. Peanuts – you can add 20g of peanuts to the coconut mixture while blending to give it a nice nutty flavour. 
  3. Coriander and mint – ½ cup coriander and a few mint leaves can also be added to the coconut mixture while blending for another variation.