Coconut Chutney – South Indian Style

Coconut chutney is a classic South Indian side dish made with fresh coconut, green chilies, and tempered spices. This creamy and flavorful chutney pairs perfectly with idli, dosa, vada, and upma, making it a must-have in South Indian cuisine.
Coconut Chutney
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  • DIFFICULTY: EASY
  • 30 MINS

Ingredients

  • 1 cup fresh coconut, grated
  • 2 tablespoons roasted chana dal (split Bengal gram)
  • 2 green chilies (adjust to spice preference)
  • 1/2-inch ginger, chopped
  • 1/4 cup water (adjust for consistency)
  • 1 teaspoon oil (preferably coconut oil)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black gram)
  • 5-6 curry leaves
  • 1 dried red chili (optional)
  • A pinch of hing (asafoetida)
  • Salt to taste

Method

1. Blend the Chutney:

  • In a blender, add grated coconut, roasted chana dal, green chilies, ginger, and salt.
  • Add water gradually and blend into a smooth paste.
  • Transfer the chutney to a serving bowl.

2. Prepare the Tempering:

  • Heat oil in a small pan.
  • Add mustard seeds and let them splutter.
  • Add urad dal and fry until golden brown.
  • Toss in curry leaves, dried red chili, and hing. Sauté for a few seconds.
  • Pour the tempering over the chutney and mix well.

3. Serve & Enjoy:

  • Serve fresh with idli, dosa, vada, or upma.

Serving Suggestions

  • Enjoy with steamed idlis for a classic breakfast.
  • Serve as a side with hot dosa or crispy vada.

Pro Tips

  • Use chilled water while grinding to retain chutney’s freshness.
  • Add a tablespoon of yogurt for a slight tangy taste.
  • For extra flavor, mix in a teaspoon of tamarind paste while blending.
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