Simple, practical, and full of everyday flavour, Coconut Chutney is a Indian side dish made with grated coconut, green chilies, and ginger in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 2 minutes
  • Total time: 12 minutes
  • Yield: 10
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1.5 cups grated coconut (190 grams, use fresh coconut)
  • 1-2 green chilies (roughly chopped, adjust to taste)
  • 1 inch ginger (roughly chopped)
  • 1/2 teaspoon salt (or to taste)
  • 3/4 - 1 cup water (6 oz - 8 oz, as needed)

Tempering

  • 1 tablespoon oil (15 ml, I used avocado oil)
  • 1/2 teaspoon mustard seeds
  • hing (generous pinch, also known as asafoetida)
  • 1/2 teaspoon urad dal
  • 2 dried red chilies (broken)
  • 10-12 curry leaves

Method

  1. To a blender add coconut, green chilies, ginger, salt and water.
  2. Grind to a smooth paste. Transfer chutney to a large bowl.
  3. For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
  4. Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.
  5. Pour tempering over the bowl of chutney, stir and and serve.

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.