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Authentic South Indian Coconut Chutney Recipe

Published: Dec 25, 2024 · Modified: Feb 3, 2025 by admin · This post may contain affiliate links · Nutrition values are estimates only. Leave a Comment

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Coconut chutney is a traditional South Indian condiment that is thick, fragrant, and can be used with an array of different foods. This authentic recipe features freshly grated coconut blended with roasted chilies, creating the perfect accompaniment to idli, dosa, and other South Indian breakfast dishes. You can make this restaurant-style coconut sauce at home in just 15 minutes.

A bowl of creamy coconut chutney garnished with tempered spices, served as a side dish for idlis or dosas.

Main Ingredients Breakdown

  • Fresh Grated Coconut: The star ingredient that provides a rich, creamy base
  • Roasted Chana Dal: Adds protein and a nutty flavor
  • Green Chilies: Provides heat and depth of flavor when blistered
  • Ginger: Adds warmth and digestive benefits
  • Tamarind: Brings subtle tanginess and balances flavors
  • Tempering Spices: A mix of mustard seeds, urad dal, cumin seeds, dried red chilies, and curry leaves for authentic flavor
A plate showcasing fresh grated coconut, green chilies, roasted chana dal, and other ingredients for coconut chutney.

Equipment Required

  • High-speed blender or food processor
  • Small pan for tempering
  • Measuring spoons
  • Serving bowl

Smart Substitutions

  • Frozen Coconut: If fresh coconut isn't available, use frozen grated coconut (thawed)
  • Dry Red Chilies: Substitute for green chilies when blending (use 2-3 instead of 5)
  • Tamarind Paste: Use ¼ teaspoon instead of fresh tamarind
  • Curry Leaves: While best fresh, dried curry leaves can work in a pinch

Delicious Variations

  1. Mint Coconut Chutney: Add a handful of fresh mint leaves
  2. Onion Coconut Chutney: Include one small roasted onion
  3. Garlic Lover's Version: Add 2-3 roasted garlic cloves
  4. Coriander Coconut Chutney: Mix in a cup of fresh coriander leaves

Pro Tips for Perfect Coconut Chutney

  • Roast the green chilies until slightly blistered for enhanced smoky flavor
  • Adjust water gradually while blending to achieve your preferred consistency
  • Always temper the spices just before serving for the best flavor
  • Use room temperature water for blending to prevent the coconut from solidifying.
  • If you are in a hurry to use frozen coconut pieces, use hot water to blend easily.

Storage & Reheating Guidelines

  • Store in an airtight container in the refrigerator for up to 3 days
  • Freeze portions for up to 1 month (without tempering)
  • When reheating, bring to room temperature and add fresh tempering
  • If too thick after refrigeration, thin with a little warm water

Nutrition

One serving of Coconut Chutney, which is 2 tbsp (80 g), contains 169 calories with 3g of protein, 7g of fiber and 15g of carbs.

FAQs

Why is my coconut chutney turning bitter?

Over-roasting the chilies or burning the tempering spices can cause bitterness. Roast chilies just until blistered and monitor tempering closely.

Can I make this chutney without a blender?

While traditional methods use a grinding stone, a blender gives the smoothest results. A food processor can work as an alternative.

How can I make the chutney thicker/thinner?

Adjust water quantity while blending. Start with less water and add more gradually to reach desired consistency.

What can I serve with coconut chutney?

Lots of dishes like Idli, Dosa, Vada, Upma, Uttapam, Pongal, and more.

Coconut Chutney

A classic South Indian condiment made with fresh coconut, roasted chana dal, and spices, perfect for pairing with idli, dosa, or upma.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Servings 4 servings
Calories 169 kcal
ProteinProtein 3 g
FiberFiber 7 g
FatFat 12 g
CarbohydratesCarbs 15 g

Ingredients
 

For Chutney:

  • 1 cup (122 g) fresh grated coconut - 122 g
  • 2 tablespoon (18 g) chana dal - dalia roasted 18g
  • ½ cup water - adjust for desired consistency
  • ½ teaspoon salt

For Blistering:

  • 5 green chilies
  • 1 inch ginger
  • ½ inch tamarind

For Tempering:

  • 1 teaspoon oil - or ghee
  • ¼ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • ½ teaspoon cumin seeds
  • ½ teaspoon chana dal
  • 1 dry red chilies
  • 5-6 curry leaves

Instructions
 

Roasting:

  • Heat a small pan over medium heat. Add 5 green chilies and roast until they start to blister slightly and release a smoky aroma.
  • Once the chilies are blistered, add ½ inch tamarind and 1 inch ginger to the pan. Roast for another 1 minute, stirring occasionally. Remove from heat and set aside.
    Green chilies blistering on a hot pan, releasing their aroma for the coconut chutney recipe.

Blend the Chutney Base:

  • Add 1 cup fresh grated coconut, 2 tablespoon chana dal, roasted chilies, ginger, tamarind,½ cup water, and ½ teaspoon salt into a blender.
    Fresh coconut, chilies, roasted chana dal, and spices added to a blender for coconut chutney preparation.
  • Blend to a smooth paste. Adjust water for the desired consistency. Transfer the chutney to a serving bowl.
    mooth and creamy coconut chutney freshly blended, ready for tempering.

Prepare the Tempering:

  • Heat 1 teaspoon oil in a small pan. Add ¼ teaspoon mustard seeds, ½ teaspoon urad dal½ teaspoon cumin seeds, ½ teaspoon chana dal and sauté until golden.
  • Toss in 1 dry red chilies and 5-6 curry leaves. Saute for 10-15 seconds until aromatic.
    Mustard seeds, curry leaves, and dried red chilies sizzling in oil for coconut chutney tempering.

Combine and Serve:

  • Pour the prepared tempering over the blended chutney. Mix well and serve fresh with idli, dosa, or upma.
    A bowl of creamy coconut chutney garnished with tempered spices, served as a side dish for idlis or dosas.

NUTRITION

Nutrition Facts
Coconut Chutney
Serving Size
 
2 tablespoon (80 g)
Amount per Serving
Calories
169
% Daily Value*
Protein
 
3
g
6
%
Carbohydrates
 
15
g
5
%
Fiber
 
7
g
29
%
Sugar
 
4
g
4
%
Fat
 
12
g
18
%
Sodium
 
239
mg
10
%
Potassium
 
135
mg
4
%
Vitamin D
 
0.03
µg
0
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Pairing

These are my favorite dishes to serve with Coconut Chutney:

  • Golden crispy Erra Karam Dosa recipe folded in half on decorative white plate with blue floral rim
    Erra Karam Dosa Recipe
  • Finished egg bhurji served in a bowl on a wooden table
    Egg Bhurji (Indian Scrambled Eggs)
  • Boiled edamame served in a bowl on a wooden table
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  • Fluffy South Indian upma served in a bowl, made with semolina (rava), vegetables, and aromatic spices, ready to eat on a wooden table.
    Traditional Upma

More Side Dishes

  • Creamy white Pappula Podi powder in decorative blue ceramic bowl on textured wooden surface
    Roasted Chana Dal Powder (Pappula Podi)
  • Vibrant orange-red Erra Karam with coarse texture served in traditional blue and white ceramic bowl on wooden surface
    Authentic Erra Karam Recipe
  • Completed egg pulusu served in a ceramic bowl, garnished with fresh curry leaves
    Egg Pulusu Recipe - Authentic South Indian Tamarind Egg Curry
  • Homemade spice powder served in a polished steel bowl on wooden cutting board with scattered ingredients
    Roasted Chana Dal Coconut Powder (Senaga Pappu Podi Recipe)

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