Quick and easy Coconut Chutney recipe.

Coconut tree is said to be one of the Kalpavriksha, a wish-fulfilling tree. It is an integral part of Hindu rituals and also offered to Gods. There’s so much one can get from a Coconut tree – jute, oil, leaves which can be used for various household purpose, trunk which is used for making boats, it is also used for medicinal purpose, and of course it gives food and water in the form of coconuts.

Coconut Chutney is a great accompaniment for South Indian delicacies such as idli, dosa, upma, rice. It can be had with a lot of things.  Just like Upma, Poha, Utappam, even Coconut Chutney has many variations. Here I have shown the recipe shared with me by my Keralite friend.

Coconut can be a great addition to your health diet. It provides instant energy, helps in digestion, reduces sweet cravings, and is a rich source of dietary fibre.

In coconut chutney recipe tempering is an essential step as it further increases the nutrient content of this food and also makes it tastier.  I urge you to read Indian Food Wisdom and Art of Eating Right by Rujuta Diwekar  to learn more about logic and science behind Indian food. She has helped me  learn a lot about health benefits of Indian food.

In this recipe I have also added tamarind as it helps the chutney last longer. However, do consume it in a day or two and keep it refrigerated. Use freshly grated coconut for a good flavour and texture. If you are using the one that’s stored in the freezer then make sure you leave it at room temperature for 20-30 min before using it.

For vegans this is another great vegan recipe to try.

Do try and let me know your thoughts in the comments below.


Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18