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Coconut chutney recipe | How to make coconut chutney for idli dosa

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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.
coconut chutney recipe
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
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You many also like to check these 10 Coconut Recipes

Coconut chutney recipe

coconut chutney for idli dosa

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.

Print
Course Side
Cuisine South Indian
Keyword chutney for idli dosa, easy coconut chutney
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 3
Calories 126 kcal
Author Swasthi

Ingredients (240 ml cup used)

Ingredients for coconut chutney for idli dosa

  • ½ cup fresh coconut 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
  • 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

  1. Blend together coconut, dal, garlic, salt , chili and cumin well.
  2. Add water just enough to blend and make a thick chutney.

  3. Heat oil in a pan. Add cumin, red chili and dal.

  4. When the dal turns golden, add curry leaves & hing .

  5. Add it to the coconut chutney. Serve with breakfast or snacks.

Nutrition Facts
Coconut chutney recipe | How to make coconut chutney for idli dosa
Amount Per Serving
Calories 126 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Sodium 109mg 5%
Potassium 172mg 5%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Sugars 2g
Protein 3g 6%
Vitamin A 3.4%
Vitamin C 48%
Calcium 0.4%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

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.
adding ingredients for coconut chutney recipe
2. Grind these together first until they blend well. Then add water as needed and scrape off the sides.
addition for water for coconut chutney recipe
3. Blend until smooth. Check the salt and spice. If needed add more chili and blend again.
blending chatni
4. On a low flame, heat oil in a small pan, crackle mustard. Then fry red chili and urad dal until golden.
seasoning with mustard in coconut chutney recipe
5. Add curry leaves and hing. Switch off.
addition of curry leaves
Add the hot seasoning to the chutney. Serve with breakfast or any evening snack.
coconut chutney

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Comments

    • 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

      Reply

  2. I made the chatni and it turned out very good. Thank you 🙂
    I will make more recipes from your site 🙂

    Reply

  3. Hi Swasthi,

    Can coconut chutney be prepared using dessicated coconut? Or only fresh coconut has to be used for chutneys?

    Reply

    • 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

      Reply

  6. 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]

    Reply

    • 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

      Reply

  7. A wonderful coconut chutney recipe. Thank you for giving the option of roasted chana dal instead of bengal gram. Bengal gram is hardly available in Austria (Europe) where I live. My children love this chutney along with dosa. I lived in the south of India for six years. I adore your recipes. Thank you.

    Reply

    • Welcome Andrea
      So glad to know you.
      Thanks for the compliments. Happy to know your kids love this chutney.
      Have a great day!!
      🙂

      Reply

  13. Coconut chutney is the main food item in south Indian food.It tastes delicious with dosa and idli.Thanks for sharing such a delicious recipe.

    Reply