Keto Coconut Chutney recipe is a delicious South Indian condiment made with few ingredients like shredded coconut, ginger, green chillies ground together and then tempered with some spices.
Traditionally coconut chutney is served with idli, dosa, pongal and vada. As a part of a ketogenic diet, you have this coconut chutney with keto dosa or cauliflower upma.
Green Coconut Keto Chutney Recipe
For green coconut chutney, you can add 1.5 tablespoon of fresh roughly chopped coriander leaves while grinding. You can follow rest of the recipe as is. You can also add mint in this recipe.
What to eat with Coconut Chutney?
You can serve this south indian keto chutney with almond flour dosa or cauliflower upma if you are on keto diet. Else you can also serve with idli, vada, paniyaram, uttapam, pongal or any Indian meals.
How to make Keto Coconut Chutney
Blend all the ingredients for chutney in a blender to make a smooth paste.
Transfer in the serving bowl.
For Tempering:
Heat coconut oil in a small pan, Add mustard seeds, cumin (jeera) seeds. Let them splutter.
Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
Mix the tempering with the chutney. Serve with almond flour dosa.
Tips
- The recipe that I have shared is like a basic keto/low carb coconut chutney recipe. You can change it as per your taste and preference.
- You can grate the whole coconut in bulk and store in freezer for upto 3 weeks. This way, you can save the time to make this chutney. Chutney made out of freshly shredded coconut or coconut meat is more tastier than frozen shredded coconut.
Variations
- You can also add coriander leaves or mint in this chutney. Makes the chutney green in color
- You can also increase or decrease the amount of green chili as per your preference. If you dont have green chillies you can also replace with dried red chillies while blending.
- If you like peanuts, you can add some roasted peanuts to this chutney gives the chutney a nutty flavor OR you can add 1 tablespoon of chopped almonds or almond flour.
- You can also add some curry leaves while blending the chutney. I sometimes do it and taste is amazing.
- Some people add roasted gram/fried gram/putani to the chutney. But since this is keto coconut chutney recipe. I have not added it.
- Add lemon juice or tamarind for more tanginess.
More KETO RECIPES from My Blog
- Cauliflower Poha
- Coconut Cauliflower Rice
- Zucchini Sabzi/Zucchini Stir Fry
- Lauki Ki Sabji
- Walnut Chutney
Keto Coconut Chutney
Ingredients
measuring cup used 1 cup = 250 ml
- ½ cup shredded coconut (fresh or frozen)
- ½ inch ginger
- 1 green chillies
- salt to taste
- little water for grinding
For Tempering:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin(jeera) seeds
- a pinch asafetida(hing)
- few curry leaves
- 1 dried red chilli
Instructions
- Blend all the ingredients for chutney in a blender to make a smooth paste.
- Transfer in the serving bowl.
For Tempering:
- Heat coconut oil in a small pan,Add mustard seeds ,cumin (jeera) seeds.Let them splutter.
- Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
- Mix the tempering with the chutney.Serve with almond flour dosa.
Notes
- You can grate the whole coconut in bulk and store in freezer for upto 3 weeks. This way, you can save the time to make this chutney.
- You can also add coriander leaves or mint in this chutney.Makes the chutney green in color
- You can also increase or decrease the amount of green chilli as per your preference.If you dont have green chillies you can also replace with dried red chillies while blending.
- If you like peanuts ,you can add some roasted peanuts to this chutney gives the chutney a nutty flavor.
- You can also add some curry leaves while blending the chutney.I sometimes do it and taste is amazing.
- Some people add roasted gram/fried gram/putani to the chutney. But since this is keto coconut chutney recipe.I have not added it.But it goes well with the chutney too.
Nutrition
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