Coconut and pine nuts chutney

Pine nuts are one of those nuts (seeds, actually) that have immense nutritional benefits but are not very tasty to eat by themselves. They are expensive and their shelf life is short too; need to be stored in the fridge or freezer. The best way to use them in Indian cuisine, from my experiments, is in combination with coconut in a saatvik (sans onion and garlic) chutney.

Chutneys are the best side dish for Indian crepes (dosa), savoury pancakes and idlis. Those of us who make coconut chutney know that frozen coconut is terrible to make chutney with. But what do you do if you need chutney in a hurry and a fresh coconut is not available? Use some pine nuts and you’ll get a really smooth and creamy texture.

It is best to soak nuts in water for a few hours (to remove enzyme inhibitors and anti-nutrients) and discard the water. This makes them activated and easily digestible (source: Food Matters). For storage, I spread the nuts in a glass baking dish, and dry in an oven at 170 °F for 30 minutes. After cooling to room temperature, they go back in the fridge. It is recommended that you use a dehydrator at 150 °F, since most ovens do not go down to that temperature. An oven works fine if the drying process is short.


Ok, I’m done with the boring lecture. 🙂 Ready for the recipe?

Coconut and pine nuts chutney

  • Servings: 8-10
  • Difficulty: easy
  • Print


frozen coconut (unsweetened)- 1 cup

pine nuts- 1/2 cup (soaked in water 5-7 hours, drain water)

split chickpeas  (dalia)- 1/4 cup

green chillies- 2

salt- to taste

asafoetida powder- a pinch

for tempering:

mustard seeds- 1/4 tsp.

canola oil- 1 tsp.


* Thaw frozen coconut by keeping outside or heating gently in a pan. (I do not prefer the microwave method)

* Grind along with pine nuts, green chillies, asafoetida, salt in a blender. Use required amount of water.

* Heat oil in a pan, add mustard seeds and wait till they pop. Add into the chutney. Garnish with cilantro.



28 responses to “Coconut and pine nuts chutney

  1. This looks really great. I’ve never seen frozen coconut, though, so here’s a silly question: do you think this would work with desiccated coconut or (tinned) coconut cream?


    • I think this would work with desiccated coconut, but not with coconut cream if it is too runny. You would find frozen coconut in an international/Indian/Chinese store.


  2. Thank you for visiting my blog so I could find yours! I have never seen a chutney like this. It looks so rich and creamy and amazing. And I just so happen to LOVE pine nuts and use them a lot in my recipes. This looks fabulous 🙂


  3. I love pine-nuts and use it often in my cooking (usually toasted on top of meat or rice), and have used it in making Afghan style chatney (inspiration from making Pesto) but this combination with coconut looks amazing, so creamy and dreamy looking I will definitely be giving this a try!


  4. Wow! Pine nuts in coconut chutney! Never thought it work! I generally use roasted peanuts or roasted white Channa to flavour my coconut chutney! will have to try your version!


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