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
- 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
- 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.
- Cal – 47
- Fats – 3 g
- Carbs – 2 g
- Protein – 1 g
Also Read: Priya’s Keto Sandesh/Malai Peda (Indian Bengali Sweet).