Go Back
+ servings
desiccated coconut chutney served in a blue bowl with a temeoring of mustard seedsm dal, curry leaves and dry red chili
Print Recipe
5 from 1 vote

Desiccated Coconut Chutney | Instant South Indian Chutney

Desiccated Coconut Chutney is a great alternative to the traditional coconut chutney. Easy to make and stays fresh for longer time.
Prep Time5 mins
Cook Time1 min
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Madhavi


  • blender


  • ¾ cup desiccated coconut
  • 3 tbsp roasted chana dal ( bengal gram) or roasted peanuts
  • 2 - 3 green chili or to taste
  • 1 teaspoon chopped ginger
  • 1 sprig curry leaves
  • small tamarind piece or lemon juice to taste
  • salt to taste
  • 1 ½ cups warm water or as required

Tempering -

  • 2 teaspoons oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal
  • ½ teaspoon cumin seeds
  • 1 sprig curry leaves
  • 1 dry red chili
  • pinch of hing


  • Add the desiccated coconut to a blender. Add warm water and let it soak for 5-7 minutes.
  • Now add the roasted gram dal, green chili, ginger, salt, curry leaves and tamarind.
  • Grind it till smooth. If needed add little more water.
  • Do the tempering by heating oil. When the oil gets hot add mustard seeds and let them pop. Now add urad dal and cumin seeds. Let the dal become light brown. Now add curry leaves, hing and dry red chili. Saute for 30 seconds and turn off the stove
  • Add the tempering to the chutney and give a mix. Taste and adjust the salt.


Soak the desiccated coconut in warm water for atleast 5 minutes to soften the coconut. 
Green chili can be replaced by dry red chili.
To make green coconut chutney, add coriander leaves.
Stays fresh for 3 days in the refrigerator.