Coconut Chutney is a classic. It is a must-have with almost every South Indian breakfast/snack dish. You’ll find different variations: some have mint, some have cilantro, some have peanuts instead of roasted and split chickpeas.

 

Once Upon A Time In Bangalore

 

I have fond memories of this little roadside shack in Bangalore, from ages ago (I’m talking late 80s). They served delicious Idli, Wada and Upma (called Khara Baath in Kannada language), with the most amazing coconut chutney. The one difference I could tell was they added fresh mint in it.  There was no limit on the amount of chutney-we would keep going back for more. There was no seating, so we had to eat standing. It was a struggle to get your order served. You had to yell at the top of your voice to order your dish and then make sure you were close to the counter to pick it up. Nope, there were no lines, but it was totally worth it!

 

My Favorite Chutney!

 

Another chutney I have fond memories of, is the one they used to serve in trains. We used to do a lot of train travel in India. Nowadays, air travel is much more dominant. Every time I go back to India, I tell myself I will do a train journey, but it never happens. I’m always in a rush! One of the most exciting part of train travel was the snacks that vendors use peddle, yelling them out (‘hot samosas’, ‘delicious idlis’  and so on). I used to love those idlis with the watered down, spicy coconut chutney, served out of a small steel bucket. This is now my most favorite chutney, especially with steaming hot idlis!

 

My Favorite Idli Chutney

My Favorite Idli Chutney

 

Biodegradable Plates

 

Especially interesting is the fact that idlis were served in biodegradable disposable plates made from banyan leaves (Vistaraku in Telugu). These plates are still very popular in India. Unlike regular plates, these biodegradable ones add flavor to the food. You had to be careful not to spill on yourself-the plates were made of leaves that were stitched together by hand. The chutney being watery, would run through the cracks. It was an experience! Nowadays you get machine stitched plates that are sturdier.

 

Biodegradable Disposable Plate - Vistaraku

Biodegradable Disposable Plate – Vistaraku

 

Why is this Healthy?

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Roasted chickpeas are a rich source of proteins and hence helps fuel the body.

 

Don’t forget to check out our other yummy chutneys!

 

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Coconut Chutney

This spicy chutney is delicious! Made with coconut, roasted chickpeas, Indian chili peppers and seasoning, it is the go-to chutney for most South Indian dishes like dosa, idli, upma etc. Try it as dip with your chips and veggies. You'll love it!
Course Chutney
Cuisine Indian
Keyword Chutney, Coconut, South Indian, Spicy, Vegetarian
Special Diet Gluten Free, Grain Free, No Added Sugar, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 Servings
Calories 241kcal

Ingredients

  • 1 Cup Coconut - Fresh or frozen (grated or pieces)
  • 1/2 Cup Chana (Chickpeas) - Roasted (dalia)
  • 1 Chili Green Chili Pepper - Or to taste
  • 1 Teaspoon Coconut Oil - Extra Virgin
  • 6 Leaves Curry Leaves
  • 1/4 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Cumin Seeds
  • 1/2 Chili Dry Red Chili
  • 1 Teaspoon Urad Dal - Split Black Gram
  • 1/4 Teaspoon Sea Salt - Or To Taste

Instructions

  • Get your ingredients ready: 1. Seasoning- curry leaves, urad dal, mustard seeds, cumin seeds and dry chili pepper 2. Roasted chickpeas, coconut, green chili pepper and salt
  • Blend coconut, roasted chickpeas and green chili in a blender to a coarse paste, along with salt. Add a little filtered water to make it easier to blend (optional: add a couple of fresh mint leaves for that extra dash of flavor).
  • Heat oil in a pan, sauté mustard seeds, cumin seeds, curry leaves, urad dal, and dry red chili.
  • Add seasoning to the blended chutney mix well before serving.

Notes

Great with Multigrain Dosa, Cabbage Wada, Multigrain Idli, or as a spicy dip with chips and veggies.
*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
Coconut Chutney
Serving Size
 
100 g
Amount per Serving
Calories
241
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
14
g
88
%
Sodium
 
304
mg
13
%
Potassium
 
262
mg
7
%
Carbohydrates
 
20
g
7
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
293
IU
6
%
Vitamin C
 
122
mg
148
%
Calcium
 
51
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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