Coconut Chutney

Chutneys are integral sides to South Indian cuisine. Without chutneys, certain meals are not complete! Today I will be sharing my three favorite chutneys that I make all the time for my family that pair well with South Indian cuisine. These chutneys are mostly served with Idli, Dosa, Upma, Uttapam, Appams, Pongal, etc. Chutneys really enhance the food and elevate it to the next level.

Coconuts are a quintessential part of South Indian cuisine. Most of the meals are cooked in coconut oil, curries are made with coconut milk and most of the chutneys have fresh coconut. This is a basic version of coconut chutney I have grown up eating and am still fond of it. This chutney is very easy and quick to make. It does not have much taste on its own but when paired with an entree, it completely elevates the dish and brings them to life.


For coconut chutney

1 cup fresh or frozen grated coconut

2 tbsp roasted chana dal

2 green chilies

1 inch ginger

Salt to taste

2-3 tsp of water – use as needed to grind into smooth paste

For tempering

1 tsp oil of choice

1/2 tsp mustard seeds

1/2 tsp urad dal (split black gram)

3-4 curry leaves

1/2 tsp asafoetida

1-2 red dry chilies


Take all the ingredients to make chutney and grind into a smooth paste. Add 2-3 tsp of water, a little at a time as needed if its too thick while grinding. Remove and keep it aside. Heat oil in a small pan. Once hot, add mustard seeds. When the mustard seeds begin to splutter, add urad dal and roast until golden. Add curry leaves, red chilies and asafoetida. Roast all ingredients for 15 seconds and pour the tempering on the coconut chutney. Mix the coconut chutney thoroughly to get all the tempering mixed well. Your chutney is ready to be served! Store the chutney in an airtight container in the fridge for 2-3 days.

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