Creamy and delicious South-Indian style coconut chutney with mixed nuts – almonds, walnuts, hemp hearts, and pepitas! A perfect and healthy side for idli, dosa, and many other tiffins.

overhead shot of nuts chutney served in blue bowl placed on a burlap cloth

As I mentioned in my onion chutney recipe, the assorted side dishes that we make for idli and dosa make them exciting. Here is one such simple chutney for idli and dosa with mixed nuts and coconut.

It is more like my coconut chutney, but instead of roasted gram or pottukadalai, I have used mixed nuts and hemp hearts. I have shared this chutney recipe already on my Instagram but never got a chance to share it on my blog. Finally, I took a video (coming soon) and pics, and here I am sharing the same.

Jump to:

Why nuts in coconut chutney?
Ingredients that I used
Variations
Dietary specifications and serving suggestions
Watch me make this chutney
Mixed nuts coconut chutney recipe with step-wise pictures
Recipe notes
Explore other chutney recipes for idli and dosa
📖 Recipe

Why nuts in coconut chutney?

I love roasted gram, and it has good protein content too. Just for a change, I tried it with nuts instead of the roasted gram, and we all loved it, so this nuts chutney became one of the staples in our household.

If you are struggling to incorporate nuts in your everyday diet or are not a big fan of consuming raw nuts, try this chutney with nuts, and it tastes very similar to coconut chutney with roasted gram.

Ingredients that I used

ingredients required for nuts and coconut chutney

Walnuts: I love walnuts, and we all know that it’s a good source of vitamins and minerals, including vitamin B6, which is why I am behind walnuts. I try to include walnuts into my diet in all possible ways, and this chutney is no exception. I went with 25 grams of walnuts for this chutney, and I soaked the walnuts before grinding.

Almonds: Almonds like walnuts are nutrient-dense, and I have made this chutney only with almonds also. I prefer blanched almonds instead of raw almonds for this chutney.

Hemp hearts: Hemp hearts are my newfound love. You all know that I use them in my smoothies and toast. But started using them in chutneys and for salad dressings as well. They have a good amount of Omega 3 and Omega 6 fatty acids, and these hemp hearts make this chutney creamy.

Pumpkin Seeds / Pepitas: Pumpkin seeds are my favorite plant-based protein. It took me some time to acquire its taste, but now I can eat them raw. For this chutney, I have used them raw. But you can toast the pumpkin seeds or even soak them along with almonds and walnuts.

Coconut: I cannot skip coconut in the coconut chutney. :-) I used frozen coconut but thawed it at room temperature. You can use fresh coconut too.

Green chilies & Ginger: We add green chilies and ginger for spice as well as flavor. As I skipped asafoetida, I went with ginger as it aids in digestion, especially with all protein-rich seeds.

Tempering ingredients: I kept the tempering basic with mustard seeds, urad dal, and few curry leaves. Of course, we need some oil.

Apart from these ingredients, we need salt and water.

Variations

There are no set measurements for this chutney recipe, and you can adjust the number of nuts and seeds as per your preference. You can include pecans, pistachios too. Also, you can incorporate all the variations that I have provided in the coconut chutney in this one.

coconut chutney with nuts served in a bowl with a spoon inside placed on a burlap cloth with nuts on the side

Dietary specifications and serving suggestions

Of course, it’s a nuts-loaded vegan and gluten-free chutney. You can always skip the nuts and add more seeds or roasted gram if you are allergic to nuts.

You can serve this chutney with idli, dosa, pongal, vada, upma, and evening tiffin items like pakoda, bajji, etc.

Try this chutney as a dip and use it with falafels and fries too.

Watch me make this chutney

Mixed nuts coconut chutney recipe with step-wise pictures

Soak almonds and walnuts in hot water for about 20 to 30 minutes. After 30 minutes, drain the water and peel the almond skin.
Add all the ingredients – peeled almonds, soaked walnuts, pumpkin seeds, hemp hearts, ginger, green chili, coconut, and salt into a mixer jar. Without adding any water, grind the ingredients. It will be in a coarse consistency like below.

adding all the ingredients into the mixer jar

Then add ½ to ¾ cup of water and grind the chutney smoothly. Transfer it into a bowl, rinse the mixer jar using ¼ cup of water, and add it to the chutney. I used the entire 1 cup of water for this chutney.

In a separate tempering pan, heat 1.5 tsp of oil. When the oil is oil, add the mustard seeds, urad dal, and curry leaves. Let the mustard seeds splutter, add them to the chutney. Mix the chutney well and serve it with idli or dosa or pongal or other tiffin items.

nuts coconut chutney served in blue serveware placed on burlap cloth with nuts and chilies on the side

Recipe notes

Adjust the water amount as per your consistency preference. You need a minimum of ½ cup of water to grind this chutney.
There is no set measure for nuts and hemp hearts. Adjust the measure as per your preference and availability.
You can make this chutney only with walnuts or almonds too.
Adjust the salt and green chilies to taste.
I did not soak the pumpkin seeds. You can soak them along with walnuts and almonds or roast them too.

Explore other chutney recipes for idli and dosa

Loved this recipe?

If you try this coconut chutney with almonds, walnuts, pumpkin seeds and hemp hearts, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

Mixed Nuts Coconut Chutney | Easy Sides for Idli and Dosa