Hi friends, today I am sharing this healthy vegan glutenfree vegetarian protein rich jackfruit seed coconut chutney recipe with you.
This jackfruit seeds recipe is easy, tasty and healthy. It’s made with seasonal always thrown away jackfruit seeds, flavored with garlic and tempered with coconut oil seasoning.
Halasina beeja kayi chutney is perfect side dish to serve this summer be it a chutney for breakfast or a dip for snack.
Well known fact is jackfruit flesh is consumed widely, however did you know that it is possible to consume seeds as well.
You can get on board with this best recipe for using jackfruit seeds and this chutney does not disappoint. Since last year I have been making this chutney and this time wanted to update my blog with the recipe.
It is easy steps, let me tell you how to exactly make this recipe.
In simple words, just dump the grinding ingredients in a processor, grind into paste and later temper with coconut oil.
This hearty healthy jackfruit seed coconut chutney contains seasonal jackfruit seeds with simple pantry ingredients. It’s so easy ready in 20 minutes!
There are many chutney recipes using jackfruit seeds, every family or community have their own method of making this chutney. I just follow the peanut garlic chutney recipe by replacing peanuts with jackfruit seeds.
Check a quick video of making jackfruit seed coconut chutney and try this in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.
- Vegan jackfruit seed coconut chutney is
- Why to make this recipe in your kitchen?
- Protein packed nutty kernel chutney or dip
- What do you need to make jackfruit seed coconut chutney?
- How to cook jackfruit seeds?
- How to make jackfruit seed coconut chutney?
- How to serve jackfruit seed coconut chutney?
- Recipe Card
- Important tips to make jackfruit seed coconut chutney
- Frequently Asked Questions
Vegan jackfruit seed coconut chutney is
Best way to use jackfruit seeds
Quick and easy
Flavourful with garlic and coconut oil
A perfect side dish to any south Indian breakfast
Nutty flavours and creamy texture
Simple pantry ingredients
Overall, it is an easy quick side dish to make in less time and will be loved by all. What I like the most about this recipe is its fuss free and kitchen waste management recipe. It’s a healthy spin to the otherwise thrown seeds.
Why to make this recipe in your kitchen?
If you are wondering what to make with jackfruit seeds, then here is a recipe to try.
Nutrient rich jackfruit seeds can be used in many ways in everyday cooking during jackfruit season. This recipe is so simple and easy to make with simple ingredients along with jackfruit seeds.
So next time you buy jackfruit, cut open the fruit, eat the ripe jackfruit pulp and don’t ever throw the seeds. You have a recipe now, try this easy vegan side dish and give me your feedback!!
Protein packed nutty kernel chutney or dip
Packed with healthy plant-based protein, fiber, vitamins, minerals. Most of my readers know the fact that I enjoy using healthy jackfruit seeds in my dishes. I’ve already shared many jackfruit seed recipes jackfruit seed salad, jackfruit seed crackers.
OTHER RECIPES USING JACKFRUIT SEEDS YOU MIGHT LIKE
I am happy that this chutney has officially joined our list of jackfruit seeds recipes. In fact I love using these jackfruit seeds in my diet.
They are a great source of plant-based protein with essential vitamin B, iron, minerals like copper, potassium, magnesium, and zinc.
An important note is the jackfruit seeds need to cook before consuming as they contain certain anti-nutrients. They get destroyed on cooking.
There are many scholarly reports on health benefits of jackfruit seeds suggesting that jackfruit seeds help in gut health there by promoting digestion, boosts immunity with anti-microbial activity. Also helps in skin health and hair growth. So, I am sure next time you will not throw away the seeds after you eat the jackfruit flesh.
What do you need to make jackfruit seed coconut chutney?
You will need the following
For grinding put together these ingredients:
Fresh coconut: Fresh coconut gratings are used in this recipe. It gives nice aroma and flavour to the chutney.
Fresh jackfruit seeds: White shelled jackfruit seeds are used. Seeds are crushed, white shell is removed, and brown seeds are pressured cooked.
Tamarind paste: I have used homemade tamarind paste. You can either use store brought or homemade tamarind paste. It gives tangy flavour and balances the spiciness of chilies.
Garlic pods: This is one of the important ingredients in making this chutney. This adds earthy pungent garlicy flavour to the chutney.
Gandhari menasu or Birds eye chilies or Jeerige Menasu – These are the chilies used in most of our coastal Karnataka and malnad regions. These are homegrown Gandhari menasu used in the chutney recipe. If you don’t find them, can use green chilies. They also add to the flavours in the chutney.
These chilies are smallest variety grown in different parts of dakshina kannada and malnadu regions of Karnataka.
Salt as per taste.
Water as required
For tempering the chutney, you need the following simple Indian spices
This is coastal Karnataka type tempering done for this chutney:
Coconut oil: Use fresh coconut oil for tempering this chutney. This gives a nice rustic aroma to chutney.
Mustard seeds: Black mustard seeds or sasive is used in this chutney
Urad dal: White urad dal or deskinned split black gram or uddina bele is also used in tempering. This also adds to aroma of the chutney.
Curry leaves: Karibevu or curry leaves are used in tempering. Crispy curry leaves gives nice aroma to chutney.
Red chili: I have added byadgi red chilies. This adds extra spice to the chutney.
Salt as required: Salt is added to get perfect balance to the chutney.
How to cook jackfruit seeds?
Many of my readers have asked whether jackfruit seeds can be eaten raw. No, you cannot eat them raw. Jackfruit seeds are hard to be eaten raw.
The other reason is though jackfruit seeds are healthy in many ways, they have certain anti-nutrients elements. So, it is recommended to cook the jackfruit seeds and then consume. Yes these ant-nutrients gets destroyed on cooking.
There are different ways of cooking jackfruit seeds. I have pressure cooked them as quick method that we follow when there is a time crunch.
First method you can follow: Take sundried jackfruit seeds and remove the white hard shells using a stone crusher. These shells are non-edible part of seed. Now you get a brown seed which is edible part.
Take the seeds in pressure cooker, add enough water so that it’s enough for 4 to 5 whistles. After the whistles, switch off and allow the pressure to release naturally.
Open the lid and strain the hot water into a colander. You can use this water for grinding the chutney. Allow the seeds to cool for a few minutes until they are good to handle.
Use these cooked seeds for making chutney.
Alternative second method:
If you are not comfortable in removing the white shell, simply pressure cook the entire seed and later remove the shell after it cools down. It is totally up to you on how you wish to cook.
How to make jackfruit seed coconut chutney?
Just the three parts cook the seeds, grind and tempering the chutney. Its ready!!!
This is soy-free, sugar-free, glutenfree, grain free, vegan dip recipe.
Its so easy to make dairyfree jackfruit see coconut chutney.
Cooking jackfruit seeds:
Take the jackfruit seeds and remove the white shell using crusher or pestle.
Pressure cook brown seeds with little salt and tamarind. This helps in cooking the seeds well.
Cool the cooked seeds, keep this aside for grinding.
To grind you can use high speed blender, add the grinding ingredients like cooked cooled jackfruit seeds, fresh coconut gratings, peeled garlic pods, salt as per taste, birds eyes chilies as per taste, add tamarind paste, salt as per taste.
Add the seeds to bottom of the grinder jar, then add other ingredients. This helps the seeds to be ground fine without any lumps.
Next step is to do the coconut oil tempering to the chutney.
Heat a small sauce pan, add coconut oil. Add mustard seeds, fry them well until they splutter.
Next add urad dal, fry them well until they become golden colour and you get a nice aroma.
Add red chili and curry leaves to this and fry well. They become crisp, pour this coconut oil on chutney give a good mix and serve the chutney.
How to serve jackfruit seed coconut chutney?
There are tons of ways this chutney can be enjoyed. Here are our family favourite ways
- As a side dish to South Indian breakfast:
This spicy and tasty dip or chutney can be served with dosa or idli.
- Served as dip for air fried veggies like carrot, beetroot.
- This chutney is so thick and creamy can be used as spread in sandwiches.
- This jackfruit seed coconut chutney can be served with hot rice and coconut oil. It taste very good.
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Easy Jackfruit Seed Coconut Chutney
- Mixer grinder
- Jackfruit seeds – 12 nos.
- Fresh coconut (grated) – ½ cup
- Garlic pods – 6 nos.
- Birds eye chilies or gandhari menasu or jeerige menasu – 5 nos.
- Salt as per taste
- Tamarind paste as per taste
- Water as required
- Coconut oil – 2 tsp
- Mustard seeds -1 tsp
- Urad dal – ½ tsp
- Curry leaves – 10- 12 no.
- Red chili – 1 no.
Cooking jackfruit seeds:
- Take the jackfruit seeds and remove the white shell using crusher or pestle.
- Pressure cook brown seeds with little salt and tamarind. This helps in cooking the seeds well.
- Cool the cooked seeds, keep this aside for grinding.
- To grind you can use high speed blender, add the grinding ingredients like cooked cooled jackfruit seeds, fresh coconut gratings, peeled garlic pods, salt as per taste, birds eyes chilies as per taste, add tamarind paste, salt as per taste.
- Add the seeds to bottom of the grinder jar, then add other ingredients. This helps the seeds to be ground fine without any lumps.
- Next step is to do the coconut oil tempering to the chutney.
- Heat a small sauce pan, add coconut oil. Add mustard seeds, fry them well until they splutter.
- Next add urad dal, fry them well until they become golden colour and you get a nice aroma.
- Add red chili and curry leaves to this and fry well. They become crisp, pour this tempering on chutney give a good mix and serve the chutney.
- Serve this chutney with any Indian breakfast like dosa, idli or roti. It can be served with hot rice and as dips for fried vegetables. They serve as creamy spreads for sandwiches as well. Is this such a healthy useful healthy side dish!!
PIN IT FOR LATER
Important tips to make jackfruit seed coconut chutney
Fresh jackfruit seeds free of pest should be used to make this chutney.
Do not use raw uncooked jackfruit seeds to make this chutney.
Jackfruit seeds should be cooked well before grinding otherwise you will not get creamy chutney. It will have some chunks of jackfruit seeds leftover.
Birds eye chilies or gandhari menasu can be substituted with green chilies or red chilies. The colour of chutney will vary as per the type of chili used in the recipe.
Fresh coconut gratings can be substituted with dry coconut or kobbari.
Coconut oil can be substituted with any refined oil in this recipe.
Frequently Asked Questions
Can I use dry coconut or kobbari in this recipe?
If you want to store the chutney, yes you can use dry coconut to make this chutney otherwise try using fresh coconut gratings. It gives fresh sweet flavour to chutney.
Can I use red chilies for this chutney?
Yes, you can use red chilies to make this chutney. Indeed, this gives a orange colour to chutney.
Can I use green chilies in this recipe?
Yes, green chilies can be used instead of birds eye chilies.
Can I use asafoetida?
Yes, if you like to use asafoetida, then skip garlic pods. These two are strong flavors and can be used together in this jackfruit seed chutney. Add asafoetida while tempering so that there is a strong aroma to chutney.
Can I use dessicated coconut?
If you do not have fresh coconut or dry coconut, then you can use dessicated coconut.
Can we refrigerate the chutney?
Yes, this recipe can be refrigerated until use. It stays good in refrigerator for a day. I have not stored it more than a day, I prefer fresh preparation.
Can we freeze the leftover chutney?
Leftover chutney can be frozen as cubes in ice cubes and stored for a week. Before using them thaw the cubes to room temperature and serve them. Keep the chutney on kitchen counter for an hour at room temperature to thaw or just keep the chutney bowl in warm water for half an hour.
Can we make this chutney in advance?
This chutney can be made in advance. If you plan to make the chutney for breakfast, then go ahead and process the jackfruit seeds by removing the shell the previous night. You can also pressure cook them, cool the seeds and refrigerate until you plan to grind the next day.
You can also grate the fresh coconut in advance and use it for grinding the chutney.
Can we use uncooked jackfruit seeds?
No, we cannot use uncooked jackfruit seeds to make this chutney. Since raw jackfruit seeds have anti-nutrients which hinder other health benefits if consumed uncooked.
Can we use lemon juice to make chutney?
Tamarind paste is best suited for this chutney gives earthy flavor. However, if you don’t have tamarind paste, use lemon juice while grinding the chutney.
Why are we not adding jaggery to this chutney?
Fresh coconut and fresh jackfruit seeds have a sweet taste so this balances with spiciness and tanginess in the chutney. Therefore, we are not adding any jaggery while grinding.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.