Coconut Chutney

Coconut chutney recipe (South Indian style)

If the coconut is prepared for usage, either in grated form or in cut piece form, coconut chutney could be made in 5 minutes. The most challenging step in creating this chutney is extracting the coconuts from their shells.

It is essentially a crucial recipe for a condiment that is used to enhance the flavor of preferred morning dishes.

It is prepared by finely grinding fresh white coconut meat along with salt, dry red chilies, or green chilies. Otherwise, bland coconut chutney is given more flavor by tempering it in oil with fried urad dal (black gram), crisp curry leaves, and asafoetida (hing).

Ingredients for coconut chutney

  • 1 cup roughly chopped Fresh Coconut
  • 1 tablespoon Chana Dal
  • 1 teaspoon grated Ginger
  • 2 Green Chillies, chopped
  • 1/2 teaspoon Cumin Seeds
  • 6-8 Cashew Nuts

For Tempering:

  • 1/4 teaspoon Mustard Seeds
  • ½ teaspoon urad dal
  • 1 pinch asafoetida (hing)
  • 1 teaspoon Lemon Juice
  • Salt to taste
  • 15 to 20 curry leaves
  • 2 teaspoons oil
  • 2 dried red chili

Instruction for coconut chutney

  1. Firstly, heat a pan on medium flame.
  2. Add the Chana Dal. Roast for 2-3 minutes.
  3. take it out and let it cool.
  4. Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
  5. Also add the roasted chana dal
  6.  add green chillies, cumin seeds, cashew nuts, ginger, salt, and grind it into a fine paste.
  7. Grind to a smooth consistency.
  8. If required, add more water to get desired consistency of chutney and grind again.
  9. Transfer it to a bowl. Add lemon juice.
  10. Mix it and set aside

Tempering Coconut Chutney

  1. Heat oil in a small tempering pan. Add mustard seeds.
  2. Once the mustard seeds begin to crackle, add ½ teaspoon urad dal.
  3.  Stir often and fry.
  4. Once the urad dal begins to turn to a golden color, then add dry red chilli (broken and seeds removed), curry leaves, and a pinch of asafoetida (hing).
  5. Sauté for 10 seconds.
  6. Switch off the flame and immediately pour the entire tempering together with the oil on the ground coconut chutney in the bowl
  7. Mix very well.
  8. Coconut chutney for idli and dosa is ready; enjoy it with your favorite type of dosa.

Tips and Variations:

  • f you like a little sourness in your coconut chutney, you can add one or both Tamarind and curd (yogurt)
  • Adjust quantity of water according to make it thick or diluted.
  • void keeping the chutney at room temperature for very long. If you have to keep it for a few hours, then keep it in the freezer section of your refrigerator and consume the coconut chutney within a day.
  • Avoid addition of green chilles while making coconut paste and avoid dry red chillies in tempering to make white coconut chutney
  •  If you are using desiccated coconut or coconut powder, use warm water while grinding the chutney to get the right consistency.
  • You can easily halve, double or triple the recipe per your needs.

Serving Suggestions

Chutney is basically a condiment used to enhance the flavors of different dishes. You can either dip your food into it, or drizzle or dollop it over your preferred dishes.

This coconut chutney recipe is particularly good when paired with South Indian breakfast foods and snacks.

It’s hard to imagine south Indian dishes like dosa, idli, vada, etc being served without it.

it can be served as an accompaniment in lunch or dinner along with paratha, curry, steamed rice and dal tadka.


Calories 127kcal
Fat 8g
Sodium 155mg
Potassium 69mg
Carbohydrates 13g
Protein 3g
Vitamin A 164IU
Vitamin C 66mg
Calcium 43mg

Coconut Chutney

Also read: Chicken Momos Recipe (step by step)

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