Classic South Indian Coconut Chutney

Classic South Indian Coconut ChutneyAfter a long time I'm sharing an easy-to-make and delicious Indian recipe. Coconut chutney originates from the southern part of the Indian subcontinent. It is served with popular Indian delicacies like Dosa and Idli. This chutney can be kept in a refrigerated form for up to 2 to 3 days. Feel free to adjust the spice as per your taste. For best results, use fresh coconut instead of going ahead with a canned or a packed version. The texture of this chutney should be kept a bit coarse instead blending it into a fine paste. If you prefer to relish the strong flavor of coconut to the maximum, omit chilies altogether. Let's quickly make this lip smacking chutney loaded with generous quantity of freshly grated coconut.

Classic South Indian Coconut Chutney
Classic South Indian Coconut Chutney

Classic South Indian Coconut Chutney

Do try this delicious and tempting coconut chutney recipe made from fresh coconut and select ingredients which gives this preparation a unique texture.

Preparation Time: 10 minutes
Cooking Time: 3 minutes
Servings: 8 to 10
Nutrition: (per serving)
Calories: 88 calories
Fat: 7 grams
Carbohydrates: 5 grams
Sodium: 247 milligrams
Protein: 1 gram
Sugar: 1 gram

  • 1-1/2 cups freshly-grated coconut
  • 1-1/2 tbsp Bengal Gram dhal (Chana dhal)
  • 3 green chilies (chopped)
  • 1-1/2 tsp ginger (grated)
  • 3/4 cup lukewarm water
  • salt to taste
  • Ingredients for tempering:
  • 1/2 tsp split black lentils (white Urad dhal)
  • 1/2 tsp mustard seeds
  • 1-1/2 tsp refined vegetable oil


  1. Blend all the chutney ingredients in a food processor.
  2. Make sure the texture remains a bit coarse.
  3. You can moderate the quantity of water to get your desired consistency.
  4. For tempering, heat vegetable oil in a small pan.
  5. Add both split lentils and mustard seeds to the pan.
  6. Let the seeds pop and crackle for half a minute.
  7. Add this tempering to the coconut chutney and give it a good mix with a spoon.
  8. Few curry leaves can also be added to the tempering. I've omitted them due to unavailability of the same at the time of making this chutney.