How to make Coconut Chutney - Fresh coconut chutney flavoured with a tempering.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fresh coconut (ताज़ा नारियल), Dried red chillies (सूखी लाल मिर्च )

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Coconut Chutney Recipe Card

Coconut Chutney

With idlis, dosas or uttapams – coconut chutney is the ultimate accompaniment. Fresh coconut is ground to a coarse paste and tempered with basic Indian spices – this chutney gets ready in a jiffy and takes your South Indian meal to another level. In this recipe we have used red chillies, but you can make it with green chillies for a slight variation.

For more recipes related to Coconut Chutney checkout Kadale Chutney, Coconut Chutney. You can also find more Pickles, Jams and Chutneys recipes like Chasni Ki Chutney, Vadu Mango, Karlyachi Chutney, Methia Keri.

Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Coconut Chutney Recipe

  • Fresh coconut scraped 1 cup

  • Dried red chillies to taste

  • For tempering

  • Oil 2 tablespoons

  • Whole dry red chilli broken 2

  • 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.