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Coconut Chutney

Coconut Chutney

Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. It has great texture and a unique taste that compliments many dishes.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 people


  • 1 cup coconut peeled and cut in small pieces
  • 2 tbsp chana dal bengal gram
  • 1 cup yogurt curd, dahi
  • 1-1/2 tsp salt
  • 2 green chilies,
  • 1/2 inch ginger
  • 1 tsp lemon juice as required

For seasoning

  • 1 tsp oil
  • 1/8 tsp asafetida hing
  • 1/4 tsp black mustard seeds rai
  • 2 red chilies broken pieces
  • 8 curry leaves


  • Peel coconut and cut into small pieces for easy blending.
  • Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
  • Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.
  • Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. (Adding the coconut in small amounts also helps this process).
  • Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the tang to suit your taste. Blend well.


  • Heat oil in small pan. When hot, add black mustard seeds. When the seeds crack, add asafetida, red chilies and curry leaves.
  • Pour the seasoning mixture over the chutney.


Coconut chutney can be refrigerated up to a week.
Serving suggestion: serve Coconut Chutney with Idli, Rava Dosa, Dosa