No Onion-No Garlic Coconut Chutney: Breakfast Chutney

Hello Foodies,
          Idli and coconut chutney is my family's all-time favorite breakfast. So whenever I prepare idli, then coconut chutney is must have a side dish to slurp with idlis. This vegan, healthy-ish, and gluten-free savory condiment is easy to make and ready in a zippy. You can prepare this chutney 6-7 days ahead of time. This rich creation is one of many recipes that are based on a beloved staple of Southern breakfast cooking. 
How to Prepare Coconut Chutney?
Coconut chutney is a blend of fresh coconut, green chilies, ginger, chana dal, urad dal, peanuts, coriander leaves, and salt. This blended mixture tempered with cumin-mustard seeds, curry leaves, asafoetida, and red chilies. The other varieties of coconut chutney also contain garlic, yogurt, mint leaves and that will give you another version of coconut chutney.
YouTube Video:
            When all of these flavors come together, your taste buds will get really excited, and you'll be shoveling in some more! Serve with your favorite snacks item or with breakfast items. Or this chutney also goes well with the other Indian snacks like pakoras, vadas, sandwiches and many other dishes. Whenever I make south Indian breakfast, I try to make different chutney every time. So we do not get bored of having the same old things. Variations in side dishes show some excitement to the meal. So guys, please your friends and family when you bring this creamy and nutty chutney dip to the next party. Let's get started.
Preparation and Cooking Time: 10 Minutes.
Each Serving of Coconut Chutney Contains 45 Calories.
Ingredients :
  • Coconut fresh 1 cup, grated,75 g
  • Green chilies 5 strips
  • Ginger 1 Tsp
  • Chana Dal 1 tbsp
  • Peanut powder 2 tbsp
  • Urad Dal 1 tbsp
  • Salt 1 Tsp
  • Coriander leaves 2 tbsp, chopped
For tempering :
  • Cumin seeds 1 tsp
  • Mustard seeds 1 tsp
  • Curry leaves 
  • Red chili 2 
  • Asafoetida 1 pinch
  • Veg. oil 2 Tsp

  • In a grinder, jar adds freshly grated coconut, green chilies, ginger, roasted chana dal, urad dal, and salt and with a 2-3 Tbsp water and grind to make a fine paste. Keep aside.
  • Heat oil in a pan and splutter cumin-mustard seeds, curry leaves, asafoetida, and red chili.
  • Stir till the cumin-mustard seeds crackle and pour this tempering over the chutney and mix well.
  • Here, Tasty and healthy coconut chutney is ready to serve, serve with steaming hot idlis, dosa. Enjoy!!!
My Take:
  • Carefully spoon the chutney into the sterilized jars and seal. 
  • Store in a cool, dark place for about 6-7 days.
  • You can use mint leaves and a pinch of sugar in this recipe.
Here are some Indian Breakfast Chutneys to try:
Tomato Chutney
Mint Chutney
Coriander Chutney
Dietary Comments:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 30 calories, along with 2 g carbohydrates, 2.1 g fats, and 1.1 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
Health Benefits of Coconut Chutney:
  • 1 Tbsp of Coconut Chutney provides 45 Calories, along with 3 g carbohydrates, 3.5 g fats, and 1.1 g protein.
  • Coconut is an excellent source of digestion-friendly and satiating fiber.
  • It is a good source of potassium, which helps balance sodium levels in the body and regulates blood pressure.
  • Vegan+gluten-free+healthy dip or side dish.
  • It provides 5 g of fiber in just 2 tbsp, making it an impressive replacement for traditional white flour.
Good Time To Eat:
           It is good to eat Coconut Chutney for breakfast, lunch, dinner as a side dish.
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!


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