Coconut Chutney is one of the most loved side dip in Southern region of India. This is a south Indian recipe which is vegan and has many nutritional values. It can be served with dosa and uttapam. There are many variations of coconut chutney but I like to make it in my style which is healthy and tasty as well. My version of Coconut chutney includes peanuts, roasted chana dal, coconut, garlic, ginger, onion and tamarind.
Nutritional value of coconut chutney
The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. It is also perfect for your favorite baked and roasted snacks as a dip to delight your taste buds. Made with tamarind, coconut, roasted chana, and selected spices, this can be a part of your weight loss diet.
Click here to read more about the nutrition facts of coconut chutney
- 1 fresh coconut cut in small pieces
- Half cup roasted chickpeas
- 1 teaspoon chana dal
- Half cup peanuts ( Peanuts should be soaked overnight in the water)
- Green chilies
- Tamarind ( remove the seeds and soak the pulp in the water for 1 hour )
- 1 Teaspoon mustard oil
- Firstly, in a blender take 1 cup coconut, 3 green chilli, small ball sized tamarind, peanuts, garlic, ginger , roasted chickpeas and ½ tsp salt.
- Add in ¼-½ cup water as required depending on variety of coconut used. Consistency should be thick.
- Blend to smooth paste adding more water if required.
- Now prepare the tempering by heating 1 tsp oil.
- Add in 1 tsp mustard seeds, ½ tsp chana dal, and few curry leaves and allow to splutter.
- Finally, pour the tempering over coconut chutney and serve with idli, dosa or uttapam.
Compliment this coconut chutney with Rava uttapam. Click here to read the recipe