12 Coconut Chutney Recipes For Weight Loss

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12 Coconut Chutney Recipes For Weight Loss

Coconut Chutney is a staple accompaniment with Dosa, Idli, Vada, Utapam and so many other South Indian breakfast items. It is also served as a side dish with meals. Most of these breakfast items and main course are carbs made out of rice, urad dal, chana dal etc. Hence coconut chutney is great accompaniment to it, not only for taste but also for helping break own the carbs effectively. Coconut when consumed in raw form is very healthy. So is cold pressed coconut oil.

Here are 12 different ways to make Coconut Chutney. They are very simple with minimalistic ingredients. Every recipe is rich in flavors and one of the ingredients is the highlight of item, while the rest compliments it.

coconut chutney weight loss

Each Recipe Serves-4

1 – Coconut Chutney restaurant style

Ingredients for Chutney

Freshly grated coconut – 1 cup, Green chillies 2-3, Tamarind – size of a marble.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Asafoetida /Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

2 – Coconut Chutney with Ginger

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Tamarind – size of a marble, Ginger – 1.5 inch.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

3 – Coconut Chutney with Garlic

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Tamarind – size of a marble, Garlic 3-4 cloves.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

Note: You may substitute the green chilies for red chilies.

4 – Coconut Chutney with Coriander leaves

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Tamarind – size of a marble, Coriander Leaves – ¼ cup chopped, Garlic – 2-3 cloves.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

Note: Here you can skip the tadka too. You may also substitute ginger for garlic.

5 – Coconut Chutney with Bengal Gram

Ingredients for Chutney: Freshly grated coconut – 3/4 cup, Bengal Gram – light roasted ¼ cup, Green chilies 2-3, Tamarind – size of a marble.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

6 – Coconut Chutney with Raw Mango

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Raw Mango – 2 inches.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

Note: You can use Raw mango instead of tamarind in any of the recipes.

7 – Coconut Chutney with Curry leaves

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Tamarind – size of a marble, Curry Leaves – 5-6 roated with few drops of il.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

8 – Coconut Chutney with Onion

Ingredients for Chutney: Freshly grated coconut – 1 cup, Red chillies 2-3, Tamarind – size of a marble. Onion -1 medium.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all (other than onion) ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste. Add finely chopped onion to the chutney.

9 – Coconut Chutney with Ridged Gourd (Turai)

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Tamarind – size of a marble, Ridged Gourd – Peeled, finely chopped, boiled ½ cup, Onion – 1 small.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all (other than onion) ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste. Add finely chopped onion to the chutney.

10 – Coconut Chutney with Cucumber

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Tamarind – size of a marble, Cucumber – Peeled and finely chopped ½ cup.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all (other than cucumber) ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste. Add finely chopped cucumber and mix with chutney.

11 – Coconut Chutney with Peanuts

Ingredients for Chutney: Freshly grated coconut – 1 cup, Red chillies 2-3, Tamarind – size of a marble, Peanuts – Roasted and peeled – ¼ cup .

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste.

12 – Coconut Chutney with Crispy Yam

Ingredients for Chutney: Freshly grated coconut – 1 cup, Green chillies 2-3, Yam – Peeled, grated and deep fried to golden brown – ¼ cup, Coriander Leaves – finely chopped – 2tsp, Onion – 1 small, Lemon Juice – 2tsp.

Ingredients for Tadka: Coconut/Vegetable Oil, Mustard ½ tsp, Urad Dal ½ tsp, Zeera ½ tsp, Curry Leaves 8-10, Hing ¼ tsp.

Method: Grind all the ingredients for chutney in a grinder until not so fine paste. Heat oil in a small tadka pan, add mustard and urad dal, and wait for the mustard to splatter. Now add Zeera and Curry leaves. Finally add hing and transfer the tadka onto the ground paste. Add salt to taste. Add the fried yam, chopped onion, lemon juice and chopped coriander.

You will note that most of the ingredients are common in all the above recipes. It’s just alternated here and there. But these alterations make a huge difference to the flavors that dominate the recipe. Hope you enjoy making and serving these yummy chutneys that not only add in great taste but also help you break your carbs.

P.S – Peanut Chutney Recipe here.

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