Desiccated Coconut Chutney: Simple Recipe and Tips

Desiccated coconut chutney is a delightful and versatile condiment that pairs perfectly with a variety of dishes, from South Indian breakfasts to snacks and even grilled meats.

This simple yet flavorful chutney is easy to make and offers a refreshing change from the usual sauces and dips. Lucky you, our article will explore how to make desiccated coconut chutney, why you’ll love this recipe, the tools and ingredients you’ll need, and step-by-step instructions.

What is Desiccated Coconut Chutney?

Desiccated coconut chutney is a flavorful and versatile condiment made from dried, shredded coconut. It’s commonly used in South Indian cuisine and pairs well with a variety of dishes like dosa, idli, vada, and even sandwiches.

The chutney is prepared by blending desiccated coconut with spices, herbs, and sometimes yogurt or water to achieve a smooth consistency. Often, it’s finished with a tempering of mustard seeds, curry leaves, and dried red chilies, which adds a burst of flavor.

It is easy to make and highly customizable. Desiccated coconut chutney adds a nutty, slightly sweet, and spicy kick to your meals.

Recipe Desiccated Coconut Chutney

Feel like trying something new? Give our desiccated coconut chutney recipe a whirl. Here’s what you’ll need, along with the step-by-step instructions for preparing desiccated coconut chutney:

A. Tools

• Blender or food processor
• Mixing bowl
• Small frying pan
• Spatula
• Measuring spoons
• Knife and cutting board

B. Ingredients

• 1 cup desiccated coconut
• 1/4 cup roasted chana dal (split chickpeas)
• 2-3 green chilies (adjust to taste)
• 1-inch piece of ginger
• 2-3 cloves of garlic
• 1/2 cup plain yogurt or water (adjust for desired consistency)
• Salt to taste
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (black gram split)
• 1-2 dried red chilies
• A few curry leaves
• Fresh coriander leaves (optional, for garnish)

C. Steps

1. Prepare the Ingredients

Start by gathering all the ingredients. If you prefer a milder chutney, you can reduce the number of green chilies. Chop the ginger and garlic into small pieces to make blending easier.

2. Blend the Chutney Base

In a blender or food processor, combine the desiccated coconut, roasted chana dal, green chilies, ginger, garlic, and salt. Add the plain yogurt or water a little at a time, blending until you achieve a smooth, thick paste. Adjust the consistency by adding more yogurt or water as needed.

3. Prepare the Tempering

Tempering is a crucial step in making desiccated coconut chutney, as it adds depth and flavor. Heat the vegetable oil in a small frying pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, dried red chilies, and curry leaves. Sauté for a minute or until the urad dal turns golden brown.

4. Combine and Mix

Pour the tempering mixture over the blended chutney base. Mix well to ensure the flavors are evenly distributed. Taste and adjust the salt if needed. If the chutney is too thick, you can add a little more water to reach your desired consistency.

5. Garnish and Serve

If desired, garnish the chutney with freshly chopped coriander leaves. Serve immediately with your favorite dishes, or store it in an airtight container in the refrigerator for up to 3 days.

Tips for Making the Perfect Desiccated Coconut Chutney

To get delicious and maximum results, there are several things you should pay attention to, such as the freshness of the ingredients, consistency and others. Here are more other tips you can apply:

1. Adjusting Spiciness

The spiciness of the chutney can be adjusted by varying the number of green chilies. For a milder chutney, use fewer chilies or remove the seeds before blending.

2. Freshness Matters

Using fresh ginger and garlic will enhance the flavor of the chutney. While desiccated coconut is convenient, ensure it is fresh and free from any rancid smell.

3. Tempering Technique

Tempering adds a burst of flavor to the chutney. Be careful not to burn the mustard seeds or urad dal, as it can impart a bitter taste. Sauté them just until they turn golden brown and aromatic.

4. Consistency Control

The consistency of the chutney can be adjusted by adding more or less yogurt or water. For a thicker chutney, use less liquid; for a thinner consistency, add more.

5. Storing the Chutney

Desiccated coconut chutney can be stored in the refrigerator for up to 3 days. If it thickens upon chilling, simply add a little water and mix well before serving.

You May Like This Recipe!

If you’re a fan of savory dishes, you’re likely to enjoy this recipe. Desiccated coconut chutney incorporates a blend of spices that adds complexity and depth to its flavors. Plus, you can easily adjust the spice level to suit your preference.

Additionally, if you’re up for another culinary adventure next time, you can also consider making coconut biscuits.

And if you’re having difficulty sourcing ingredients to make desiccated coconut chutney, consider reaching out to Sari Coconut, a trusted supplier of coconut products based in Indonesia.

Sari Coconut offers a diverse range of coconut derivatives that are available for worldwide export. Additionally, Sari Coconut holds halal and kosher certifications, ensuring their products are suitable for consumers in Muslim-majority countries.

FAQ

Can I use fresh coconut instead of desiccated coconut? 

Yes, you can use fresh coconut instead of desiccated coconut. Substitute an equal amount of freshly grated coconut for a more intense coconut flavor.

Is desiccated coconut chutney suitable for vegans? 

Yes, desiccated coconut chutney can be made vegan by using water or a plant-based yogurt instead of plain yogurt.

Can I freeze desiccated coconut chutney? 

While it’s best enjoyed fresh, you can freeze the chutney in an airtight container for up to a month. Thaw in the refrigerator and mix well before serving.

What can I serve with desiccated coconut chutney? 

Desiccated coconut chutney pairs well with Indian dishes like dosa, idli, vada, and uttapam. It also makes a great dip for snacks like samosas, pakoras, and grilled vegetables.

 How can I make the chutney creamier? 

To make the chutney creamier, you can add a tablespoon of coconut milk or a few cashew nuts while blending the chutney base.