Classic South India condiment served with idli, dosa, pongal, appe, vada. Try this recipe once. Trust me you will forget your favourite South Indian restaurant’s chutney.

Coconut chutney is one of the most popular chutneys in South Indian cuisine. It is made round the year and is a common side dish in South Indian households. It is lightly spiced, nutty with natural and refreshing sweetness of coconut.

It is made with fresh coconut, green chilli and lentil as prime ingredients. It is then tempered with mustard seeds, asafoetida and curry leaves.

This Chutney it is great for kids since it is not spicy and has mild sweetness of coconut. My little one calls this Snowman Chutney. He loves this chutney with idlis, dosa and paniyarams.

You can try serving this chutney with Ragi Paniyaram/Appe, Karnataka Style Spongy Coconut Dosa, Ragi Idli. You can try more interesting easy to make chutney recipes from here Chutney and Spreads

Health Benefits of Coconut Chutney

Since coconut is rich in fibre, it can help in easy bowel movement. Eating it during summers and monsoon season can also prevents digestion-related problems such as indigestion and diarrhea.
Coconuts are especially high in manganese which is essential for bone health and the metabolism.
They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells.
Coconuts are low in carbs and high in fibre and good fats, which may be beneficial for blood sugar control.
Coconut Chutney is also anti-bacterial. It eliminates bad bacteria from the gut and helps to keep health problems at bay.

Why This Recipe Works?

I have been making this easy-peasy basic coconut chutney recipe for years now, and it is still a favorite in our house. Though there are several recipes of coconut chutney with their own variations and style but out of all I find this to be the best. Honestly, I don’t feel the need of sambar with dosa or idli when I’ve this chutney as side.

Made in traditional style, this recipe calls for adding roasted channa dal or Bengal gram. You can also adjust the basic recipe as per your liking. If you want to skip adding channa dal, you can add some roasted sesame seeds or roasted peanuts.

Step by Step Instructions

For detailed recipe, please jump to the recipe card below

Grinding Ingredients

Heat 1 tsp oil in a small pan. Roast 2 tbsps channa dal/bengal gram till golden brown and fragrant. You can skip roasting channa dal and can add roasted black chickpeas instead or you can also add a tsp of sesame seeds for some nutty flavour.

Now add diced or grated coconut in a mixer grinder. Tip in 1 green chili, 1 inch chopped ginger and roasted channa dal. If you want spicy coconut chutney feel free to add more green chilies.

Now add salt to taste. Start with less salt at first and as you grind you can check and add more salt if required. It is always better to start with less salt and add more later.

Now add 1 tbsp of lemon juice and 1/4th cup water in the mixer. Give it a blitz. The chutney will look thick at this point. Add 1/4th cup more water and grind the chutney to a smooth consistency.

Note: Remember to add little water at a time to avoid ending up with watery chutney.

Remove the chutney from the jar and empty it to any steel, glass or ceramic bowl. Avoid plastic bowls for storing chutney.

For Tempering

In a small pan or tadka pan, heat 1 tbsp of oil. I use cold pressed coconut oil. You can add any unrefined oil like groundnut oil or sesame oil. Now, add a tsp of mustard seeds. Once it starts spluttering, add a pinch of asafoetida/hing followed by 8 to 10 curry leaves.
Stir fry for couple of seconds or till curry leaves become crisp. Switch off the flame.

Note: Some also like to add urad dal in tempering but I like to avoid it because of my child. He likes this chutney smooth. Also, if you are gluten intolerant, please check asafoetida label. Most commercially available ones are processed with wheat.

Once your tempering is done, add it to the prepared chutney and mix well. Serve it with idli, sambar, paniyarams, dosas or anything you like. Coconut chutney is so versatile. It goes with almost everything and anything.

Storage

You can store the chutney in refrigerator for 3-4 days. It might thicken a little after refrigeration. You can add few tbsps of warm water to loosen it. Do not skip tempering in the chutney. The oil makes the chutney last longer.

Pro Tips

If you want whiter chutney, make sure to scrape the brown skin of coconut.
You can easily make this chutney watery because in the beginning it will feel that you will need more water for blending but add little water at a time while blending.
Use fresh coconut, that’s shell is pale in color than the dark brown colour or dried coconut. Fresh coconut’s chutney tastes the best while the other might taste a little oily.
Do temper the chutney. It not only enhances the taste but also increases its shelf life.
If making for kids, you can skip green chili or remove the seeds before adding it.

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