Coconut Chutney

The most basic and popular of all chutney's.. the coconut chutney. This is the most commonly eaten chutney in southern India and is almost always served in restaurants that serve South Indian tiffins. A perfect combination with a paper thin crispy dosa served with a smear of melting butter or some clarified ghee over it. Yumm... Yumm.. Yummy! I want more..


Desiccated Coconut1
Coriander leaves chopped1/2 cup heaped
Garlic cloves2
Ginger2 inch piece
Green Chili1
Peanuts (roasted, unsalted)10
Rock SaltTo Taste
Water1/2 cup

AsafoetidaA pinch
Curry Leaves5 - 10
Dry Red Chilli2
Mustard Seeds2 tsp
Oil1 tbsp
Urad dal1 tsp

  1. Prep the ingredients: Peel the ginger and chop it. Peel the garlic. Roast unsalted peanuts. Soak the desiccated coconut in 1/4 cup of warm water. Chop or tear the coriander leaves and stalks roughly. Slit the green chili.
  2. Grind the chutney: Grind all the chutney ingredients by adding very little water a time till the coconut grinds well and all the ingredients bind to a thick paste like consistency. Transfer the contents to a bowl. Make sure you taste to ensure the salt is right.
  3. Season / Temper: Add oil in a pan and drop in the mustard seeds and curry leaves in the oil. once the mustard seeds sputter, add the asafoetida, dry red chilies and urad dal. Saute for a few seconds and then add this mixture to the chutney.
  4. Serve the chutney with dosa, idli or pongal. 

  1. Use freshly grated coconut which always tastes best. Desiccated coconut is a good alternative if you do not have access to fresh coconut.
  2. Use warm water to soak the coconut and to grind the chutney if the coconut is desiccated. 
  3. Tempering is optional. 
  4. Add more water to the chutney once you have finished grinding the chutney to make sure the chutney suits your preferred consistency. 


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