White Coconut Chutney Recipe | Spicy Coconut Shallot Chutney

This is the best White Coconut Chutney Recipe I am sharing today. This creamy delicious Chutney can be paired with Dosa , Idlis or most of the  South-Indian breakfast.

What is White Coconut Chutney 

Coconut Chutney is a dip made using Coconut meat. There are a lot of variations to the basic chutney adding different herbs and spices. You can add Mint leaves , roasted chana dal , roasted Urad Dal etc.

you can add red chilli powder and make a Red Coconut Chutney too.

Tips and Tricks before trying White Coconut Chutney Recipe

I have used only 2-3 Garlic  cloves which can be replaced with 1/2 inch fresh Ginger .

As I love garlic , I prefer to add that to most of the Chutneys I make at Home.
Many use both in their Chutney. You can try .

Now this White Coconut Chutney Recipe can be prepared with frozen fresh coconut. But bring it to room temperature before using in the recipe.

Roast the Urad Dal with 1/2 tsp oil before adding to the Chutney. Roast at slow flame and keep an eye. Once you see light brown colour , switch off the flame and immediately transfer to a plate.

Adding Urad Dal is optional. You can skip.
You can increase or reduce the amount of Green Chillies as per your taste. I like it really spicy.
To make a red Chutney , simple replace the Green Chillies with Red Chili powder. Kashmiri Chili powder brings that nice red texture to the Chutney. It’s appealing when served over white soft Idlis.
Try both varieties and decide which one you like the most. Do not forget to share with me 😊
You may like to try this Peanut Chutney 

The Consistency of White Coconut Chutney Recipe

Add water accordingly .

Print Recipe

White Coconut-Chutney Recipe

Course

sauces marinades

Cuisine

south indian

Prep Time

5 minutes

Cook Time

5 minutes

Servings

People

Ingredients

• 1 cup coconut Fresh Grated
• 2 small Shallot
• 3 Green Chillies
• 2 Garlic cloves
• 1 tsp white Urad Dal
• 2 Red chillies
• 1 Sprig curry leaves
• 1 tsp Black Mustard seeds
• 3 tsp coconut oil
• salt

Course sauces marinades Cuisine south indian Prep Time 5 minutes Cook Time 5 minutes Servings People Ingredients 1 cup coconut Fresh Grated 2 small Shallot 3 Green Chillies 2 Garlic cloves 1 tsp white Urad Dal 2 Red chillies 1 Sprig curry leaves 1 tsp Black Mustard seeds 3 tsp coconut oil salt

Instructions

1. Heat 1 tsp oil and fry Urad Dal to light brown.
2. Add to grated coconut, shallots , Green chillies and make a fine paste.

   
3. Heat 2 tsp Coconut Oil in a kadai , add mustard seeds and let it sputter. Add dry red chillies and fresh curry leaves. Add the prepared Chutney Paste and 1 cup water.Adjust salt.
4. Cook for a minute at low flame and switch off the flame. Cool and serve.

Recipe Notes

You can enjoy this with Vadas, Dosas or Idli.