Learn how to make quick and simple Walnut Coconut Chutney recipe with detailed step by step pictures. Walnut Chutney is a healthy, tasty and perfect accompaniment to South Indian breakfast like Idli Dosa.
Walnut Coconut Chutney is a typical South Indian style chutney recipe that goes well with both Idli & Dosa. With the addition of walnuts to the traditional coconut chutney recipe, it is nutty and creamy. This chutney is a great idea for those of us who are not big fans of walnuts. It helps incorporate them into our food more regularly. The chutney recipe is easily customizable. You can make it with or without coconut. You can also add other nuts like almonds and cashews. I served this chutney alongside Ragi Rava Dosa and it was a perfect accompaniment for the crispy, lacy rava dosa!
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Ingredients
Walnuts are the main ingredient for making the walnut coconut chutney. It is essential to use fresh walnuts for the best results.
Fresh Coconut adds to the creaminess of the chutney. It is also an important ingredient to mask down the mild bitterness that can come from the walnuts.
Green Chillies are used for the spiciness of the chutney and can be replaced with dried red chillies too.
Tamarind and Garlic Cloves are used for the flavor and enhancing the taste of this walnut chutney.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a mixer jar add walnuts, chopped coconut pieces, roasted chana dal, green chilli, garlic cloves, small marble sized ball of tamarind and salt as needed.
Adding little water, grind into a smooth paste. Remove onto a bowl.
In a small pan heat 1 teaspoon oil and add mustard seeds, cumin seeds and urad dal. As the dal turns golden & the mustard seeds splutter, add a pinch of asafoetida and fresh curry leaves. Pour the tempering on top of chutney.
Serve immediately with dosa, idli or any other breakfast of your choice.
Recipe Notes
- You can also use desiccated coconut instead of the fresh coconut for this recipe.
- This walnut coconut chutney tastes good when ground smooth than coarse.
Top Tip
Use fresh and good quality walnuts for best tasting walnut chutney. Older walnuts leave an aftertaste and smell oily, resulting is bitter tasting chutney.
Coconut cuts down the creaminess of the walnuts and adds to the texture as well as flavor the chutney, so using fresh coconut is preferred.
Substitutions & Variations
Walnuts can replaced in half with cashews and almonds in equal quantity to make a rich nuts chutney.
Instead of fresh coconut, you can also use dried coconut powder or desiccated coconut based on the availability.
Dried Red Chillies can be used in the place of green chillies, but it changes the color of the chutney.
Storage & Serving Suggestions
Walnut Coconut Chutney tastes best immediately after being made when it is fresh. It can be stored in the fridge for a few hours but not recommended for longer hours as it can alter the taste and texture of the chutney. This easy walnut chutney tastes best with any South Indian breakfast recipes like Idli, Dosa or even Poori.
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Walnut Coconut Chutney | Easy Walnut Chutney
Equipment
- Blender
- Tadka Pan/Small Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Walnuts
- ¼ cup Coconut Chopped
- 1 teaspoon Roasted Chana Dal
- 1 Green Chilli
- 2 Garlic Cloves
- 1 teaspoon Tamarind Extract Marble Sized Ball of Tamarind
- 1 teaspoon Oil
- ¼ teaspoon Urad Dal
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Mustard Seeds
- 1 Pinch Asafoetida
- 10-12 Curry Leaves
- Salt as needed
- Water as needed
Instructions
- In a mixer jar add walnuts, chopped coconut pieces, roasted chana dal, green chilli, garlic cloves, small marble sized ball of tamarind and salt as needed.
- Adding little water, grind into a smooth paste. Remove onto a bowl.
- In a small pan heat 1 teaspoon oil and add mustard seeds, cumin seeds and urad dal. As the dal turns golden & the mustard seeds splutter, add a pinch of asafoetida and fresh curry leaves. Pour the tempering on top of chutney.
- Serve immediately with dosa, idli or any other breakfast of your choice.
Notes
- You can also use desiccated coconut instead of the fresh coconut for this recipe.
- This walnut coconut chutney tastes good when grinded smooth than coarse.
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