Coconut Chutney is one of the most popular delectable South Indian accompaniment/condiment along with Idli/Dosa/Vada/Upma etc (South Indian Snacks)

Now there are multiple variations in preparing this Chutney. You can add in coriander leaves(cilantro) / mint/ peanuts/raw mangoes/spinach etc and each addition brings in its own flavour to the chutney. Even while tempering, you can keep it basic with only mustard seeds, curry leaves and dry red chili. Personally, I prefer it that way. I have added coconut milk for additional taste, you can add in just water

Since coconut chutney spoils easily if left on the counter so for any leftovers, store in air tight container under refrigeration, take it out and thaw. Best to consume it on the same day it is prepared

*Adding tamarind is optional but this will increase the shelf life of Chutney and also add slight tangy/sour taste. You can also add curd instead of tamarind for the slight sour taste

**Ginger can be added or skipped as per taste. Instead of green chilies, you can add in roasted dry red chilies too

***I have skipped hing (Asafoetida) and cumin seeds while tempering. You can add if desired. I have used coconut milk to grind, you can add it or just substitute with water

***To retain the white color of the chutney, use only white portion of grated coconut. If using desiccated coconut, add warm water while grinding

Do watch the video and share your experience once you prepare the dish

Preparation time: 8 mins Cooking time: 2 mins Total time: 10 mins

Servings: 2-3


  • 1/2 cup grated coconut, tightly packed
  • 1-2 tbsp bhuna chana (Roasted gram)
  • Salt to taste
  • 3-4 tbsp water/coconut milk – as required
  • 1-2 green chilies

For Seasoning

  • 1/2 tbsp oil
  • 1 dry red chili, broken
  • 1/2 teaspoon split urad dal (Split Black gram )
  • 1/8 teaspoon Hing/Asafoetida (optional)
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves

Steps to prepare

  • Add coconut, green chilies, bhuna chana, salt and water/coconut milk to grinder
  • Grind to smooth chutney, if you feel it’s too thick , add in additional water
  • Transfer the chutney to a bowl
  • Heat oil in a small pan and add mustard seeds. If using Hing, add it now
  • Once it splutter, add urad dal. Saute until golden brown
  • Now add dry red chili and curry leaves. Saute for few seconds
  • Pour the seasoning over the chutney and mix well
  • Serve with Idli/Dosa/Vada/Bonda/Upma etc (Snacks)
  • Store leftover in container under refrigeration. Best to consume it on the same day it is prepared
Coconut Chutney
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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