Coconut chutney is a classic South Indian side dish that perfectly complements breakfast favorites like dosa, idli, vada, and even upma or pongal. Made with freshly grated coconut, roasted chana dal, green chilies, and aromatic tempering, this chutney adds a cool, refreshing flavor that balances spicy and savory dishes. Its smooth, creamy texture and tropical aroma make it a staple in many Indian households. Whether served in a traditional banana leaf meal or alongside a hot cup of filter coffee breakfast, coconut chutney brings authenticity and comfort to any South Indian meal.
One of the best things about homemade coconut chutney is its versatility. You can easily adjust the spice level, add mint or coriander for a fresh twist, or use dry red chilies for a smokier flavor. For a quick version, even frozen or desiccated coconut works well. Rich in healthy fats and dietary fiber, this chutney is not only delicious but also nourishing. It’s a wonderful way to showcase simple ingredients turning into something wholesome and flavorful, making it a must-try for anyone who loves Indian cuisine.
Easy Coconut Chutney Recipe – Authentic South Indian Style
Ingredients
For Coconut Paste
- 1 cup coconut grated or cut into small pieces
- ⅓ cup chana dalia roasted
- 4 medium green chilies
- 1 inch ginger piece
- few curry leaves
- salt to taste
- ¼ cup curd
- water as needed (for grinding and adjusting consistency)
For Tempering
- 2 tsp oil
- ½ tsp mustard seeds
- ½ tsp udad dal
- few curry leaves
Instructions
Prepare Coconut Paste
- In a mixer jar, add 1 cup coconut, ⅓ cup chana dalia, 4 medium green chilies, 1 inch ginger piece, about few curry leaves, salt to taste, ¼ cup curd, and a little water.
- Grind to a smooth or slightly coarse paste, adding more water as needed to reach your desired chutney consistency.
- Transfer the chutney to a serving bowl and adjust salt and consistency if required by adding a little more water.
Prepare Tempering
- To prepare the tempering, heat 2 tsp oil in a small pan on medium heat.
- Add ½ tsp mustard seeds, ½ tsp udad dal, and about few curry leaves.
- Let them splutter and crackle, then immediately pour the tempering over the chutney.
- Mix well and serve. Enjoy.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Tried This Coconut Chutney Yet?
Have you had a chance to try this coconut chutney recipe? If you did, please leave a comment and let others know how it turned out for you. Your tips, tweaks, and serving ideas can really help fellow readers. If you enjoyed it, consider sharing this recipe with your friends and family so they can try it too.