Desiccated Coconut Chutney: Recipe Video

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Do you love coconut chutney but do not want to go through the hassle of buying, breaking, and grating raw coconut? You are in luck because you can make perfect coconut chutney with desiccated coconut (dry coconut powder). It is so easy that you will start making coconut chutney at home more than ever before.

This recipe is for spicy coconut chutney though if you avoid the green chili and do not use roasted chana dal, the recipe would yield a nice and sweet plain coconut chutney.

A spicy chutney has its advantages. It is handy when you do not have sambar, but just chutney to eat with dosa or idli. Sweet (plain) coconut chutney is great as an accompaniment along with sambar, whereas spicy coconut chutney is needed when there is no sambar.

Another thing different in this chutney is the addition of roasted chana dal. Desiccated coconut and chana dal are used in the ratio of 2:1, i.e., 2 tablespoons of dry coconut and one tablespoon of roasted chana dal.

When chana dal is used, green chili becomes necessary because, with chana dal, you have to make the chutney spicy. But chana dal serves another useful purpose. It reduces the overall percentage of fat in the chutney. Plus, it costs a lot less compared to desiccated coconut.

The video explains everything, but be careful to soak the coconut powder in hot water for 10 to 15 minutes. It is necessary. Actually, tempering is necessary too. The use of asafoetida powder can be avoided, though, in my opinion, but you can try it if you want. Do some trial and error with the ingredients. You will eventually get it right.

For me, I am happy to be able to make coconut chutney with coconut powder.

Video credit: Funtastic Foods YouTube channel.


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