Coconut chutney recipe

Coconut chutney is a delicious chutney made of coconut and spices and it is best served with idlis, dosas, upma, pongal or vadas. It is a South Indian spicy chutney and makes a great accompaniment for many South Indian delicacies. Coconut chutney when tempered with spices adds to the taste and flavour.


  • Grated coconut - 1 cup
  • Green chillies - 2 nos
  • Roasted bengalgram - 2 tablespoons
  • Ginger- 1 inch small piece
  • Salt to taste
  • Oil - 1 tablespoon
  • Mustard seeds - 1/2 teaspoon
  • 1 string of curry leaves
  • Urad dal - 1 teaspoon
  • Red chillies - 2



Step 1

Grind coconut, green chillies, roasted bengalgram, ginger and salt to a smooth paste with little water.

Step 2

Take out the chutney in a serving bowl.

Step 3

Heat oil in a tadka pan. Add mustard seeds, urad dal, curry leaves and red chillies.

Step 4

Once the mustard seeds start spluttering and urad dal turns golden brown, add this tempering to chutney and mix well. Coconut chutney is now ready to be served. IMG_4661

Step 5

Note : You can also add 2 to 3 garlic cloves at the time of grinding, to give the chutney a different flavour and taste. Chutney tastes good when prepared with freshly grated coconut. You can add water and adjust the consistency as desired or required.

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