Coconut Chutney No-Salt
South Indian fresh coconut chutney with green chili and ginger — no added salt.
For 8 servings
2 steps. 5 minutes total.
- 1
Step 1
- a.Place the grated coconut, green chili, ginger, and roasted chana in a high-speed blender.
- b.Add water in small increments to help the blades catch.
- c.Process until the mixture reaches a smooth, creamy consistency.
TIPUse warm water while blending to help the coconut release its natural oils for a smoother texture. - 2
Step 2
TIPCover the pan with a lid for a few seconds when the mustard seeds start popping to prevent them from jumping out.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh ginger for the sharpest flavor profile to compensate for the lack of salt.
- 2Add a few fresh curry leaves to the tempering oil for an authentic South Indian aroma.
- 3If the chutney is too thick, thin it with a little more water just before serving as it tends to thicken over time.
Adapt it for your goals.
Spicier
Double the amount of green chilies or add a dried red chili to the tempering oil.
low fatLow fat
Omit the oil-based tempering and stir in chopped cilantro and a squeeze of lime instead.
veganVegan
This recipe is naturally vegan; ensure the roasted chana is processed without dairy-based additives.
Why this is on our healthy list.
Sodium-Free Flavor
Provides a satisfying savory taste using ginger and chili without impacting blood pressure.
Digestive Aid
Fresh ginger contains gingerol, which helps stimulate digestion and reduce bloating.
Healthy Fats
Coconut provides MCTs that are easily metabolized by the body for quick energy.
Frequently asked questions
Yes, this version is heart-healthy as it eliminates added sodium while providing medium-chain triglycerides (MCTs) from fresh coconut and anti-inflammatory compounds from ginger.