Coconut Chutney Recipe | How to Make Coconut Chutney

Coconut chutney is a condiment made with fresh coconut, dal, chilies and spices. This recipe article shares 8 different types of coconut chutney recipes to accompany most snacks & south Indian breakfasts like idle, dosa, vada & pongal.

Types of Coconut Chutney

  1. Basic coconut chutney
  2. Coriander coconut chutney
  3. Simple red chutney
  4. Mint coconut chutney
  5. Dried coconut chutney
  6. Raw mango chutney with coconut
  7. Coconut carrot chutney
  8. Kobbari capsicum chutney

Ingredients (1 Cup = 250ml )

Ingredients for coconut chutney

  • ¾ cup grated coconut (fresh or frozen) or ¼ cup chopped
  • 1½ to 2 tablespoons fried gram (or chana dal or peanuts)
  • ⅛ inch ginger piece (or 1 garlic clove)
  • 2 green chilies (adjust to taste) or red chilies
  • ¼ teaspoon salt (adjust to taste)
  • ½ teaspoon cumin seeds or jeera
  • ¼ to ⅓ cup water (use as needed)


  • ¼ cup coriander leaves or 10 to 12 mint leaves (optional)
  • lemon juice or little tamarind soaked in hot water (optional)

Seasoning or tadka (optional)

  • 1 teaspoon oil
  • 1 red chili broken
  • 1 sprig curry leaves
  • ¼ teaspoon mustard or rai
  • 1 pinch hing or asafoetida


Making coconut chutney

  • Add coconut, ginger or garlic, cumin, green chilies, salt & fried gram to a blender or chutney jar. 
  • If you do not have fried gram dry roast peanuts or Chana dal until golden and aromatic.
  • Cool all the ingredients and add them to the jar.
  • Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.
  • Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney.
  • Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.

Optional – Tempering coconut chutney

  • Heat a pan with 1 teaspoon oil. When the oil turns hot, add mustard seeds. (I also add a pinch of urad dal & it is optional.)
  • Soon they will crackle, then add broken red chili and curry leaves. 
  • When the curry leaves turn crisp, add hing and pour this over the coconut chutney.
  • Serve coconut chutney with dosa, idli, vada or pongal.

NUTRITION (estimation only)


If you do not have green chilies, dry roast red chilies until crisp and use.

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