Coconut Chutney Recipe

Coconut Chutney Recipe

Coconut chutney is a dip for dosas, idlis, vadas etc. The coconut flesh is removed from the shell and cut into small pieces. These pieces are dry roasted to remove the moisture. Green chili and roasted dal are dry roasted and ground with the coconut pieces. The paste is tempered to get the chutney.

Coconut Chutney Ingredients
Coconut Chutney Ingredients

Coconut Chutney 1


  • ┬áCoconut: 1
  • Roasted dal: 2 tbsp
  • Green Chili: 2
  • Garlic (optional): 2 teeth
  • Salt

For Tempering:

  • Mustard seeds: 1/2 tsp
  • Oil: 2 tbsp
  • Curry leaves: 6-8
  • Red Chili: 2


  • Cut the coconut flesh into small pieces
  • Slit and cut the green chilies
  • Dry roast the coconut pieces, green chilies, roasted dal and garlic for a few minutes until the moisture is gone
  • Grind all the roasted ingredients and salt. Add some water to grind it into a paste
  • Heat oil in a tempering dish
  • Add the mustard seeds and let them crackle
  • Turn off the heat and add the curry leaves and red chilies
  • Pour the tempering over the chutney and mix


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