Idli chutney

Idli chutney recipe | Chutney for dosa, idli

By Swasthi on August 7, 2022, Comments, Jump to Recipe

Idli chutney recipe – Sharing a simple South Indian chutney recipe for beginners that can be served with idli & dosa. 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 for idli dosa

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.

How to make idli 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.

ingredients for making chutney for dosa

2. Grind these together first until they blend well. Then add water as needed and scrape off the sides.

addition for water to make chutney for dosa

3. Blend until smooth. Check the salt and spice. If needed add more chili and blend again.

blending idli chutney

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 idli chutney recipe

5. Add curry leaves and hing. Switch off.

addition of curry leaves for tempering idli chutney

Add the hot seasoning to the idli chutney. Serve with breakfast like idli, dosa, vada, pongal or any evening snack.

coconut chutney

More idli chutney varieties
Coconut chutney recipes
Peanut chutney
Mint chutney
Tomato chutney

Onion chutney

You many also like to check these 10 Coconut Recipes

coconut chutney for idli dosa

Idli chutney

Idli chutney – 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.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes

Ingredients (US cup = 240ml )

Ingredients for chutney for idli dosa

  • ½ cup coconut fresh, grated or chopped
  • 2 tbsp fried gram or roasted chana dal or peanuts
  • 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 seeds
  • 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 idli chutney

  • Most commonly fried gram is used to make this chutney. However if you do not have fried gram, then dry roast peanuts or chana dal and use.
  • Add chopped or grated coconut, fried gram, garlic, salt , chili and cumin to a blender jar. Blend well adding just 2 to 3 tbsps water.
  • Scrape the sides and add more water to blend and make a thick smooth chutney. If using frozen coconut then add warm water.
  • For tempering heat oil in a pan. Add cumin, red chili and urad dal. Fry until the  dal turns golden. Then add curry leaves & hing .
  • Pour it to the idli chutney. Serve with breakfast like idli, dosa, uttapam, pongal or snacks. 

To refrigerate

  • If you prefer to store the chutney in the fridge, then add it to glass boxes with air tight jars. You can do a fresh tempering to the chutney when ever you want to use.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Idli chutney
Amount Per Serving
Calories 126 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Sodium 109mg5%
Potassium 172mg5%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 2g2%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 39.6mg48%
Calcium 4mg0%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

chutney for idli dosa

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
disagree, there is mustard oil for cooking available in the US, I use it all the time for cooking and pickling. I have never heard that FDA list s it as harmful to rats, my cousin is in a very senior position in FDA.

Made your idli chutney and came out well. tasted so good. Used skinned peanuts. Thankyou.

5 stars
I have tried it many times before but it never turned out this good. Though I added some more steps to it(as told by my mother)but overall it was your recipe. I guess it had your energy infused into it and its not a silly thing to say because I mean it. Thank you for explaining and blogging it so beautifully which automatically opens up the mind to grasp and understand the whole process in a very comfortable and simplistic way.Much love ❤️

5 stars
So for some stupid reason mustard oil is banned for consumption in the US, something about it hurts rats but not humans (gotta protect the rats?). I did manage to find some but it says “not for food”. This is just the FDA being obtuse, like normal, right? It’s safe to eat it, isn’t it? I see it in lots of recipes :/

I disagree, there is mustard oil for cooking available in the US, I use it all the time for cooking and pickling. I have never heard that FDA list s it as harmful to rats, my cousin is in a very senior position in FDA.

5 stars
Best chuttney. Thankyou for the recipe. It tasted just like the one served in good south Indian Joints. This one is definitely going to be made often now.

Hi Swati I tried so many recipe you posted it is so delicious and tasty thank you d

Hi Swasthi,
Thank you so much. Great and simple recipe. Worked out very well.
Planning to try more.

5 stars
Khup chan banvali thanks for chatani and other artical.

hi is there no tamarind required in this recipe? Can we add some?

I will try beet root chutney it seems to be quite good
I was looking for it

5 stars
how to calculate calories of energy for the type of food we take daily

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

Hi Swasthi,

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

5 stars
Nice recipe for coconut chutney: tasted almost like my mother’s chutney. Thank you for sharing

5 stars
Grt recipes….n beautiful pic….very illustrative

5 stars

5 stars
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.

5 stars
Great instructions and lovely pictures, thank you. All the food pics look super delicious

all items are yummy

4 stars
all the recepi are easy & yummy..

Very nice yam my recipies