South Indian Keto Coconut Chutney Recipe

Priya Dogra

9 years ago

India, with its vast and diverse culinary landscape, never fails to amaze me. As we travel down south, we encounter a rich tradition of flavors, with coconut playing a dominant role in most dishes. From the iconic dosas and idlis to the crispy vadas and uttapams, coconut is an integral ingredient that adds a unique touch to these beloved delicacies.

However, for those following a Keto lifestyle, these dishes made from rice and lentil flour are not suitable. But do not worry, because there’s one dish that perfectly fits the bill and is absolutely delicious – Keto Coconut Chutney.

If you haven’t had the pleasure of trying this delightful chutney, you’re truly missing out. With just a handful of ingredients and a powerful grinder, you can create a flavor-packed condiment that will elevate your Keto meals.

Also Try: Keto Avocado Garlic Chutney Recipe

This chutney can be stored in the refrigerator for up to a week, making it a convenient dip for veggies or a versatile accompaniment to any Keto dish.

When you embark on your shopping adventure, be sure to pick up a fresh coconut for this recipe. The freshness of the coconut is key to achieving the vibrant flavors and creamy texture that make this chutney so irresistible.

South Indian Keto Coconut Chutney

This Keto Coconu chutney can be stored in the refrigerator for a week, and can be used as a dip for veggies. You can also eat it with any Keto meal as an accompaniment. When you go out for shopping, just ensure that you get an absolutely fresh coconut for this recipe.

Course Lunch

Cuisine Indian

Keyword Indian Keto Coconut Chutney, Keto Chutney, Keto Coconut Chutney, South Indian Keto Coconut Chutney

Prep Time 20

Cook Time 10

Total Time 30

Servings 30 Heaped tbsps

Calories 47kcal

Author Priya Dogra

Equipment

Grinder
Ladle
Spoon

Ingredients

4 cups grated fresh Coconut
20 gms or 5 Green Chilies
30 gms or half a cup Roasted Bengal Gram
1oo gms Hung Curd or Greek Yogurt

For the Tadka

2 tbsp Coconut Oil
10 gms Mustard seeds
1 tsp Curry leaves ( fresh if possible)
1 tsp 2 to 3 dried Red Chillies
1 tsp Red Chilly powder (optional)
Salt to taste

Instructions

Grate the coconut and make it as fine as you can.
Either get roasted Bengal Gram from the market or roast it lightly at home.
Drop the chillies in the grinder.
In a grinder first put the coconut and the chilies and start grinding.
I suggest don’t put all at one time. Do it in portions.
Now add the Bengal gram and keep grinding. At this point the chutney will seem very dry.
Add the yogurt and grind more, add the salt.
For the tadka, In a wok heat the coconut oil. Drop the dried red chilies in it.
After a few seconds add curry leaves to the oil, and lower the heat.
Add the mustard seeds and let them splutter.
Pour this tadka over the chutney and mix well.