Coconut Chutney

With Rashmi

"Its Fresh and bursting with flavours and I love eating this with all my meals." Coconut Chutney is the most popular South Indian Dip eaten with breakfast or snack.


- +
  • Imperial
  • Metric
  • 125 g Fresh or dry desiccated coconut
  • 1 Fresh Green Chillies
  • 1 tsp Tamarind Paste or Lemon Juice
  • 1 tsp Salt
  • 30 g Roasted Chana Dal ( Gram)
  • 15 g Fresh Coriander
  • 1 tsp Coconut Oil
  • 0.5 tsp Dark Mustard Seeds
  • 0.25 tsp White Urad Dal (Optional)
  • 5 leaves Curry Leaves
  • 1 Dry Red Chilli Whole
  • 1 pinch Asafetida (Optional)
Indian GF VE



Nutrition per serving

Step 1

Grate some fresh coconut or rehydrate dry desiccated coconut in warm water for 10 minutes before you make the chutney

Step 2

Add desiccated coconut, roasted chana dal (gram), fresh coriander, chilli, salt and tamarind paste / lemon juice to the blender

Step 3

Blend the mix to a coarse powder. Check salt and add extra chilli if required

Step 4

Scrape the sides of the blender, and add some warm water bit by bit until the chutney is blended into a fine paste

Step 5

Transfer the freshly blended chutney into your serving bowl

Step 6

In a small pan, heat some coconut oil

Step 7

Once the oil is hot, add mustard seeds, Urad dal (optional), curry leaves, broken red chillies for the extra spice and Hing (asafoetida)

Step 8

Fry for 1 minute or until mustard seeds splutter and curry leaves crisp up, remove the tempering from heat and pour it over the chutney

Step 9

Mix the chutney well and serve it with some warm idli, dosa or anything you like

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sergent manon
sergent manon
2 years ago

Looks really nice!! 🙂

Did You Know?

Coconut is a drupe and not a nut, and has high amounts of manganese, potassium, and copper often used fresh or dried in cooking. Coconut milk has a high fat content of around 17%, but is low in sugars.

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