Coconut chutney recipe – Sharing a simple South Indian chutney recipe for beginners. The word “CHUTNEY” is derived from an Indian term “CHATNI” meaning crushed. In the earlier days, to make a chutney, ingredients were usually crushed to a coarse texture using a stone mortar and a hand pestle. Due to the slow crushing, the chutney would taste very flavorful & good than the one made today in a electric mixer grinder.
Since coconut is widely grown in the coastal states of south India, it is one of the basic ingredients used in South Indian Cuisine. Coconut is always available in most homes, hence a coconut chutney along with idli or dosa makes its appearance most often.
This chatni can also be served with masala vada, bonda and uthappam. There are a few different ways of making coconut chutney. Sharing the one which is made with just raw ingredients, no roasting but yet tasty. So it can be prepared under 10 mins.
You can also check these
Coconut chutney recipes
Mint chutney
Tomato chutney
Beeetroot chutney
You many also like to check these 10 Coconut Recipes
Coconut chutney recipe
Coconut chutney recipe | How to make coconut chutney for idli dosa
South Indian coconut chutney is a simple delicious side made to accompany breakfasts and snacks. This chutney for idli, dosa can be made in only a few minutes.
Ingredients (240 ml cup used)
Ingredients for coconut chutney for idli dosa
- ½ cup coconut fresh, grated or chopped
- 2 tbsp fried gram or roasted chana dal
- ½ tsp cumin or jeera
- 1 to 2 green chilies
- Salt as needed
- 1 clove garlic (optional or replace with small piece of ginger)
Tempering ingredients
- ¾ tbsp oil
- ¼ tsp mustard
- ½ to ¾ tsp urad dal or skinned & split black lentils
- 1 Pinch asafoetida or hing
- 1 sprig curry leaves
- 1 red chili broken
How to make the recipe
How to make coconut chutney for idli, dosa
- Blend together coconut, dal, garlic, salt , chili and cumin well.
- Add water just enough to blend and make a thick chutney.
Heat oil in a pan. Add cumin, red chili and dal.
- When the dal turns golden, add curry leaves & hing .
Add it to the coconut chutney. Serve with breakfast or snacks.
How to make coconut chutney
1. Add half cup fresh grated or chopped coconut, 2 tbsp. fried gram, half tsp jeera/ cumin, 1 to 2 green chilies, salt and optional ingredient garlic. Fried gram can be substituted with chana dal. But it has to be dry roasted on a tawa until golden, cooled and then added to the blender.
2. Grind these together first until they blend well. Then add water as needed and scrape off the sides.
3. Blend until smooth. Check the salt and spice. If needed add more chili and blend again.
4. On a low flame, heat oil in a small pan, crackle mustard. Then fry red chili and urad dal until golden.
5. Add curry leaves and hing. Switch off.
Add the hot seasoning to the chutney. Serve with breakfast or any evening snack.
Yasmin says
Khup chan banvali thanks for chatani and other artical.
swasthi says
Welcome Yasmin. Thank you
Niyatee Ravipati says
hi is there no tamarind required in this recipe? Can we add some?
swasthi says
Hi Niyatee
Yes I dont use tamarind in coconut chutney. If you like you can use little. But better to skip if your idli or dosa batter has a sour flavor.
Anukampa says
I will try beet root chutney it seems to be quite good
I was looking for it
swasthi says
Yes Anukampa do try it.
It tastes very good
jaya says
how to calculate calories of energy for the type of food we take daily
swasthi says
Hi Jaya
we use a plugin which calculates the nutrition profile for the ingredients we provide. This is only a approximation. I guess there are websites online which will let you fill the ingredients. It will calculate the calories for you. Hope this helps
Madhulika says
I made the chatni and it turned out very good. Thank you 🙂
I will make more recipes from your site 🙂
swasthi says
Welcome Madhulika
Thanks for trying
Kavitha says
Hi Swasthi,
Can coconut chutney be prepared using dessicated coconut? Or only fresh coconut has to be used for chutneys?
swasthi says
Hi Kavitha
Fresh coconut is best for chutney. But I also use dried coconut- i.e copra / khurdi. It turns out good. Ready made desicatted coconut is not good to make chutney as it is processed -meaning milk and oil have already been removed from that, so it has no taste. Hope this helps
radhika venkata says
Nice recipe for coconut chutney: tasted almost like my mother’s chutney. Thank you for sharing
Tabassum says
Grt recipes….n beautiful pic….very illustrative
swasthi says
Thanks Tabassum
ron weightman says
YOUR FOOD LOOKS GREAT COULD YOU PLEASE EXPLAIN WHAT SOME OF IHE INGREADENCE ARE THAT A WESTERNER CAN BUY URAD CHANA DAL ETC LOOKING FORWARD TO SOME REAL COOKING REGARDS [CHUTNEY]
swasthi says
Thank you
Urad dal is skinned & split black lentils also known as vigna mungo. You can also skip this in the recipe.
Roasted chana dal is roasted fried gram. If you cannot find it, you can use chana dal ie skinned & split bengal gram.
You can find these in any Indian or asian stores. Hope these help