Coconut Chutney

Fresh coconut chutney flavoured with a tempering. This recipe has featured on the show Khanakhazana.

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Coconut Chutney

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Main Ingredients Fresh coconut, Dried red chillies
Cuisine Indian
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Coconut Chutney

  • 1 cup Fresh coconut scraped
  • to taste Dried red chillies
  • For tempering
  • 2 tablespoons Oil
  • 2 Whole dry red chilli broken
  • 1/4 teaspoon Mustard seeds
  • 1/2 teaspoon Split black gram skinless (dhuli urad dal)
  • 1 sprig Curry leaves
  • a large pinch Asafoetida


  1. Use only white part of the scraped coconut and avoid brown skin.
  2. Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick.
  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.
  4. Mix thoroughly and serve as an accompaniment for idli or dosa.

Nutrition Info

Calories 799
Carbohydrates 18.9
Protein 7.2
Fat 77.2
Other Fiber Fiber- 15.9gm