Coconut Chutney Recipe - Fresh coconut chutney tempered with Indian spice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Coconut, Salt

Cuisine : TamilNadu

Course : Pickle Jams Chutneys

Coconut Chutney

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Coconut Chutney Recipe - How to make Coconut Chutney


Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy


  • Coconut scraped1 cup

  • Salt to taste

  • For tempering

  • Oil 2 tablespoons

  • Whole dry red chilli broken2

  • Mustard seeds 1/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Curry leaves 1 sprig

  • Asafoetida a large pinch


Step 1

Use only white part of the scraped coconut and avoid brown skin.

Step 2

Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick.

Step 3

Heat oil in a pan. Add broken red chillies, mustard seeds, urad dal. When the seeds crackle and dal turns light brown, add asafoetida and curry leaves. Add to the ground coconut.

Step 4

Mix thoroughly and serve as an accompaniment for idli or dosa.