Coconut Chutney Recipe
Coconut chutney is a classic South Indian condiment that is both tasty and easy to prepare. It’s made using fresh coconut, green chilies, roasted lentils, and a flavorful tadka (tempering) on top.
Coconut chutney is quick to prepare, naturally vegetarian, and can be customized in texture and spice level to suit your taste. This is one of the best side dishes for idli, dosa, vada, upma, or lemon rice. It’s a simple coconut chutney without onion or garlic and can be customized for thickness, spice, or even made into a coconut chutney for dosa with roasted chana dal. It uses natural ingredients and can be made without any preservatives. Serve it with South Indian dishes like Idli, Lemon Rice, Vada, or Semiya Upma recipe. If you’re looking for an easy, homemade dip, this chutney is a easy to make. Follow the steps below to make coconut chutney at home and enjoy it fresh with your favorite South Indian breakfast.
Ingredients for Coconut Chutney
- Fresh coconut (white kernel only): Use freshly grated coconut for the best flavor. If fresh coconut is not available, you can use dry coconut (copra) or frozen coconut as a substitute.
- Roasted Bengal gram: This adds body and nuttiness to the chutney. You can replace it with roasted chana dal powder or skip it if not available.
- Roasted peanuts: These enhance the creaminess of the chutney. If you prefer, you can substitute with cashews for a richer taste or simply add more Bengal gram.
- Green chilies : They bring heat and flavor to the chutney. You can substitute with red chilies for a different spice profile or reduce the number for a milder chutney.
- Fresh coriander leaves (a handful): These add freshness and a hint of herbal flavor. If you don’t have coriander, mint leaves work well as an alternative.
- Salt: Essential for seasoning. You can also use rock salt or pink Himalayan salt as alternatives.
- Curd: Adds a creamy texture and mild tang. As a substitute, you can use yogurt or skip it entirely if you prefer a plain chutney.
- Water (as needed for grinding): Helps achieve the desired consistency. You can adjust the quantity depending on whether you want a thick or thin chutney.
- Mustard oil: Used for tempering to give a strong, pungent flavor. If unavailable, use sunflower oil, vegetable oil, or coconut oil.
- Mustard seeds : A key tempering spice that adds a nutty aroma. You can substitute with cumin seeds if mustard seeds are not on hand.
- Asafoetida: Adds depth and a subtle earthy flavor. If not available, you can use garlic or onion for a similar effect.
- Split black gram / urad dal: Provides crunch and nutty taste in the tempering. Chana dal can be used as a substitute.
- Dried red chilies: Give smoky heat and flavor. If not available, you can use fresh red chilies or extra green chilies.
- Curry leaves: Add authentic South Indian aroma and flavor. If not available, you can use dried curry leaves or omit them, though the taste will differ.
How to Make Coconut Chutney
1. To begin, take 1 fresh coconut, break it open, and carefully remove the white kernel from the hard outer shell. Cut the coconut kernel into small pieces to make blending easier. If you don’t have fresh coconut, you can use about 1 cup dry coconut (copra) as a substitute, which will give the chutney a slightly different texture and flavor.
2. Next, transfer the coconut pieces into a blender and add the following ingredients:
- 1 tablespoon roasted Bengal gram (chana dal)
- 1 tablespoon roasted peanuts
- Fresh coriander leave
- 2 green chilies
- ½ teaspoon salt.
Pour in about ¼ cup water to help with blending, then grind everything into a smooth coconut paste. Once the chutney is smooth and ready, pour it into a serving bowl and set it aside while you prepare the tempering.
3. For the tempering, heat oil in a small pan over medium heat and add 2 teaspoons mustard seeds, a pinch of asafoetida, 1 tablespoon of split black gram (urad dal), few dried red chilies, and curry leaves. Let them sizzle for about 30 seconds until the spices release their aroma, but be careful not to burn them. Pour this hot tempering over the chutney and mix well.
4. Finally, your fresh and flavorful coconut chutney is ready to serve. It pairs beautifully with South Indian dishes like idli, dosa, vada, or upma, and can be served fresh at room temperature or refrigerated for later use.
Tips for Making Perfect Coconut Chutney
After grinding, always check the chutney’s consistency. If it feels too thick, add a little more water and blend again until you get the smooth texture you prefer. The thickness can be adjusted according to your taste.
If you prefer a creamier chutney, you can also add 2 tablespoons of curd while grinding the chutney, though this is optional but it gives chutney a perfect flavor.
Frequently asked questions
You can store coconut chutney in an airtight container in the refrigerator. It is best consumed within 1–2 days as chutney tends to lose its freshness quickly.
Yes, you can skip tempering, but tempering adds a distinctive flavor to the coconut chutney, enhancing the overall taste.
Yes, you can use a mortar and pestle, but grinding will take longer and the texture will be slightly coarser.
Simply skip yogurt from the recipe and use water instead to adjust the consistency.
Recipe Card
Coconut Chutney (South Indian Style)
Equipment
- 1 Blender or mixer grinder
- 1 Small pan for tempering
- 1 Spatula or spoon
- 1 Mixing bowl
- 1 Knife and chopping board
Ingredients
- 1 cup fresh coconut white kernel only
- 1 tbsp roasted Bengal gram chana dal
- 1 tbsp roasted peanuts
- 2 green chilies
- 1 small handful fresh coriander leaves
- ½ tsp salt or to taste
- 2 tbsp curd optional
- Water for grinding
- 2 tbsp mustard oil
- 2 tsp mustard seeds
- 1 tsp asafoetida hing
- 1 tbsp split black gram urad dal
- 3 dried red chilies
- 10 fresh curry leaves
Instructions
- Begin by taking fresh coconut, breaking it open, and carefully removing the white kernel.
- Cut the coconut into small pieces. If fresh coconut is not available, you can use dry coconut (copra) or frozen coconut as a substitute.
- Transfer the coconut pieces into a blender and add roasted Bengal gram, roasted peanuts, fresh coriander leaves, green chilies, and salt. For a creamier chutney, you may also add curd, though this is optional. Pour in some water as needed for grinding and blend everything into a smooth paste.
- Check the consistency of the chutney and add a little more water if it feels too thick. Blend again until you achieve the texture you prefer, whether thick or slightly runny.
- Pour the prepared coconut chutney into a serving bowl and set it aside while you make the tempering. Heat mustard oil in a small pan over medium flame. Add mustard seeds, a pinch of asafoetida, split black gram, dried red chilies, and fresh curry leaves. Let the spices sizzle for a few seconds until fragrant, taking care not to burn them, and then pour the hot tempering over the chutney. Mix well to combine all the flavors.
- Your fresh and flavorful coconut chutney is now ready to serve. It pairs perfectly with South Indian dishes such as idli, dosa, vada, or upma, adding a refreshing and authentic touch to your meal.
- You can serve it immediately at room temperature or refrigerate it for later use.
Notes
- You can use dry coconut (copra) if fresh coconut isn’t available.
- Adjust green chilies in chutney based on your spice preference.
- Curd adds creaminess but is an optional ingredient.
- Always use cold or room temperature water for blending to maintain color and freshness of coconut chutney.
