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  • Writer's picturePreeti Vaswani


Coconut is an essential part of South Indian cuisine. From curries , chutneys to barfis and desserts it is an integral part of all.

Coconut chutney is the perfect accompaniment that goes well with a lot of South Indian staples like idli, dosa and vada. Hot , fluffy idli dunk in coconut chutney with a cup of filter coffee is one of my favourite breakfast.

Coconut chutney is prepared by grinding fresh coconut with roasted gram commonly known as buna chana dal , ginger, green chilies and salt. The chuntney gets the heat from green chili and ginger. I add a tablespoon of curd after grinding the chutney which not only balances the heat but also adds a tangy flavour to it. The tempering of the chutney with mustard seeds, urad dal, curry leaves and whole red chilies makes it more flavoursome.

There a lot of variations to this simple yet flavourful coconut chutney. Some add peanuts or cashew instead of bhuna chana dal for the nutty and rich flavour , some add tamarind pulp or lemon juice instead of curd for tanginess. It can be made with frozen coconut also. You just have to thaw it before grinding and add little warm water while grinding. It tastes equally good. I have prepared by fresh coconut as well as frozen coconut at times.

The best way to consume the coconut chutney is on the same day you have prepared . However it can be refrigerated for 2 to 3 days if stored in an air tight container.

Serve it with idli, dosa , vada and uttapam and ENJOY !!!

Cuisine : Indian

Course : Dips/Chutney

Prep time : 10 min

Grinding/Cooking time : 5 min

Serving : 10


  • 2 Cup grated fresh coconut

  • 2 Tbsp roasted gram(buna chana dal)

  • 2 Green chilies

  • 1 Inch piece of ginger

  • 1 Tsp salt

  • 1 Tbsp curd

  • 1 1/2 Cup water or as needed

For tempring

  • 1 Tbsp oil ( coconut/vegetable )

  • 1/2 Tsp mustrad seeds

  • 1/2 Tsp urad dal

  • 3-4 Whole round red chillies

  • 10-12 Curry leaves


1. In a blender add grated coconut, ginger, green chili, roasted gram, salt and water.

2. Grind to a smooth paste.

3. Transfer the chutney into a glass bowl and add curd and mix it well to combine thoroughly.

4. For tempering heat oil in a pan and add mustard seeds and urad dal. After the mustard seeds crackle and urad dal changes its colour to light golden add curry leaves and whole red chilies and pour the tempering over the bowl and stir it well.


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