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coconut chutney recipe
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Coconut chutney

Simple and delicious coconut chutney is a side dish served many South Indian dishes like Idli, Dosa, Vada or Pongal.
Prep Time7 mins
Cook Time5 mins
Course: Side Dish
Cuisine: South Indian
Author: Madhavi


  • mixer


To Grind-

  • 1.5 cups grated coconut or ¾ cup chopped
  • 4 tbsp roasted chana dal
  • ½ inch ginger piece or 1 clove garlic
  • 2 green chilies ( or red chilies) adjust to taste
  • Salt to taste
  • Water as needed about 1 cup

Tempering (Tadka)-

  • 2 tsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ½ tsp chana dal
  • ½ tsp urad dal optional
  • 1 sprig curry leaves
  • 1 pinch asafotedia or hing


Grinding Coconut chutney-

  • In a jar add the grated or chopped coconut, roasted chana dal, green chily, ginger and salt.
  • Grind for few seconds.This step is important if you are using the chopped coconut pieces.
  • Add half cup of water and grind to smooth consistency.
  • If the chutney is too thick or not smooth add little more water and grind again.
  • Transfer the chutney to a bowl.

Tempering (or tadka) for Coconut Chutney-

  • Heat oil in a small pan.
  • Add the mustard seeds and let them crackle.
  • Now add the chana dal, urad dal and cumin seeds. Fry until golden, about 20 seconds.
  • Add the curry leaves, red chili and fry for ten seconds.
  • Add Asafotedia and turn off the heat.
  • Add the tempering to the coconut chutney. Mix well and serve the chutney with your favorite breakfast or snack.


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