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Pandan Coconut Chutney Vegan

Special Pandan Chutney for the Festival of Lights / Diwali

Diwali (English: /dɪˈwɑːliː/; Deepavali (IAST: dīpāvali) or Divali) is the Indian festival of lights, usually lasting five days and celebrated during the Hindu Lunisolar month Kartika (between mid-October and mid-November). One of the most popular festivals of Hinduism, Diwali symbolizes the spiritual, "victory of light over darkness, good over evil, and knowledge over ignorance." The festival is widely associated with Lakshmi, goddess of prosperity, with many other regional traditions connecting the holiday to Sita and Rama, Vishnu, Krishna, Yama, Yami, Durga, Kali, Dhanvantari, or Vishvakarman.

And to celebrate this year's Diwali, we are giving you this beautiful PANDAN COCONUT CHUTNEY recipe by Vegan Chef Dave. This traditional Indian coconut chutney is given a little Pandan twist. So yummy!

Prep time : 10min

Cook time : 20min

Serving : 4

[Ingredients ]

For the Chutney :

* 1 cup Shredded coconut

* 2 Green chili

* 4 Green Cili Padi [bird eyes chili]

* 2 cup Water

For Sautéing :

* 4 tbsp Cooking oil

* 1 tsp Mustard seed

* 2 Dried Chili

* 1 Shallot

Seasoning :

* Salt

* Brown sugar


1. Blend all the ingredients for the Chutney until you get a smooth paste-like consistency.

2. Heat the oil in a pan and sauté the rest of the ingredients until fragrant, then add in the blended paste.

3. Adjust the seasoning and it's ready to serve with fresh steamed Idli.

An idli steamer or vessel (photo courtesy of Sumi's shopping)


Idli or idly is a type of savoury rice cake, a popular breakfast food in Southern India and among Indians in Malaysia too. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Prep time : 12hrs

Cook time : 10min

Serving : 20pcs


* 1/2 cup Urad dal

* 1 cups uncooked Rice

* 1 tablespoon Fenugreek seeds (optional)

* 1 tablespoon Salt

* 1/2 cup cooked Rice


1. Soak all ingredients for a minimum of 3-4 hours and then blend them fine thick batter.

2. Add salt to the batter after blend them and allow the batter to ferment for 8-12 hours.

3. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.

4. For the idlies : Put some water in an idli vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes.

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Notes : The key to good idlis

* Do not allow it to over cook. It might become hard and dry.

* Just keep an eye and remove the idlis after 6-7 minutes.

* Do not remove the idlis immediately. They might stick.

* Leave it undisturbed for 4-5 minutes and then spoon it out.

* Serve hot with your favorite chutney (such as the Pandan coconut chutney!) or sambar.

About Vegan Chef Dave

Sailing across the seas as a chef on one of the world's most prestigious cruise liners was to be one of the highlights of Chef Dave's life - but something just didn't sit right with his soul.

He realised he didn't know where his ingredients came from, and then he didn't like what he found out. So he decided to make a fresh start, and become a Vegan Chef, and educate others on how easy and delicious this new life path can be!

The above recipe was born impromptu during the Malaysian Pandan Powder Giveaway! Chef Dave cooked live and reviewed the best Pandan Powder. Watch him make and taste it!

Read all about Chef Dave here.

1 Comment

My Blue Tea
My Blue Tea
Nov 10, 2020

Beautiful recipe

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