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Coconut Chutney
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4.67 from 3 votes

Coconut Chutney Recipe

Coconut Chutney is one of the most popular chutneys in India. It is generally served with South Indian dishes like Idli, Medu Vada, Dosas, etc.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Accompaniment, Side Dish
Cuisine: Indian
Servings: 2
Calories: 543kcal
Author: Harshad


For Grinding

  • 1 cup Desiccated Coconut (Kaddukas Nariyal)
  • 1 tbsp Split Bengal Gram (Bhuna Chana Dal) roasted
  • 1 Green Chili (Hari Mirch) roughly chopped
  • 1 inch Ginger (Adrak)
  • Salt as per taste
  • Water as required

For Tempering (Tadka)

  • 1 tbsp Mustard Seeds (Rai Dana)
  • 1 tsp Cumin Seeds (Jeera)
  • 2 tsp Husked Black Gram (Urad Dal)
  • 1-1/2 Dry Red Chili (Sukhi Lal Mirch)
  • 6-8 Curry Leaves (Kadi Patta)
  • 1/4 tsp Asafoetida (Hing)
  • 3 tbsp Oil for Tadka/Tempering


For Grinding

  • Get a grinding jar and add the grated or desiccated Coconut, Roasted Chana Dal, Ginger, Green Chili, Salt, and Water to it.
  • Grind these ingredients into a fine paste and keep it aside in a bowl.

For Tempering (Tadka)

  • Heat your Tadka pan on medium flame.
  • Add some Oil in it and wait for a couple of minutes.
  • As soon as the Oil turns hot, add the Mustards Seeds. Let them crackle for a while.
  • Add the Cumin Seeds, Asafoetida, Curry Leaves and Dry Red Chilies into the pan.
  • Fry them for a minute or so.
  • Pour the tempering over ground Coconut paste.
  • Mix everything nicely and serve it with your favorite South Indian snacks.



If you can't find Chana Dal, there is no need to add it into this recipe. It only helps in enhancing the flavor of your Chutney.