Coconut chutney is a condiment made with fresh coconut, dal, chilies & spices. This recipe post shares 8 different kinds of coconut chutney recipes to accompany most snacks & south Indian breakfasts like idli, dosa, vada & pongal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 3 · 3 people
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • ¾ cup grated coconut ((fresh/frozen or ¼ cup chopped, read notes))
  • 1½ to 2 tablespoons fried gram/ roasted split chana dal ((or roasted peanuts or Bengal gram read notes))
  • 1 garlic clove ((or ⅛ inch peeled ginger))
  • 1 to 2 green chilies ((adjust to taste or dried red chilies, read notes))
  • ⅓ teaspoon salt ((adjust to taste))
  • ½ teaspoon cumin seeds
  • ¼ to ⅓ cup water ((adjust as required))
  • 1½ teaspoons lemon juice (or little tamarind soaked in hot water (optional))
  • ¼ cup coriander leaves (or 10 to 12 mint leaves (optional))
  • 1 teaspoon oil
  • ¼ teaspoon mustard seeds
  • 1 dried red chili (broken (optional))
  • 1 sprig curry leaves ((pat dry with paper towels to avoid splatters))
  • 1 pinch hing ((asafetida. optional))
  • 1 pinch split urad dal ((optional))

Method

  1. Grind the chutney: Add coconut, ginger/garlic, cumin seeds, green chilies, salt, roasted chana dal (fried gram), lemon juice and water to a blender. (If using frozen coconut, bring it close to room temperature or heat it in a pan, until hot to touch. Cool down and use)
  2. Blend until smooth to a thick chutney, adding more water if required. Taste test and add more chilies or salt to your preference. Transfer to a serving bowl.
  3. Tempering: Heat a pan with 1 teaspoon oil, on a medium flame. Add mustard seeds, dried red chili and urad dal (optional), When the dal turns golden, turn off and add curry leaves & hing. Stir gently and pour over the chutney.
  4. Serve coconut chutney with dosa, idli, vada or pongal.
  5. Variations: Add the coriander leaves or the mint leaves along with other ingredients and blend.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.