Description
This creamy, nutty, and mildly spicy coconut chutney is a classic South Indian side dish that pairs beautifully with idli, dosa, vada, and more. Made in under 10 minutes using fresh coconut and simple spices, it’s vegan, gluten-free, and endlessly versatile with easy variations like mint, red chili, or mango. Whether you’re a beginner or a kitchen pro, this chutney brings irresistible flavor to any Indian meal.
Ingredients
Ingredients
For the Chutney
- ¾ cup grated coconut (fresh or thawed frozen)
- 2 tablespoons roasted gram dal (bhuna chana)
- 1–2 green chilies (adjust to taste)
- ½ inch ginger (optional)
- ½ teaspoon cumin seeds
- ¼ teaspoon salt (or to taste)
- ¼ cup water (add more as needed)
Optional Add-Ins
- 1 teaspoon lemon juice or a small piece of tamarind
- A few coriander or mint leaves (for herby variation)
For Tempering (Optional)
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- 1 dry red chili
- 1 sprig curry leaves
- A pinch of asafoetida (hing)
Instructions
Instructions
-
Prep the Coconut
If using frozen coconut, thaw to room temperature or lightly warm in a pan. This helps avoid oil separation while blending. -
Blend the Chutney
Add coconut, roasted gram, green chilies, ginger, cumin, salt, and water to a blender. Blend until smooth, scraping sides if needed. Adjust water to reach the right consistency. -
Adjust Seasoning
Taste your chutney. Add more salt or chili if needed. Add lemon juice or tamarind if you like it tangy. -
Make the Tempering (Optional)
Heat oil in a small pan. Add mustard seeds, red chili, curry leaves, and hing. Let them sizzle, then pour the tempering over the chutney. -
Serve Fresh
Serve immediately with idli, dosa, or vada. For storing, refrigerate and re-temper before serving again.
Notes
- Use fresh coconut when possible. It gives the best texture and flavor.
- If using frozen coconut, avoid blending while still cold to prevent curdling or fat separation.
- For a spicier version, increase the number of green chilies or add a few red chilies while roasting.
- Do not store with onion or tamarind if planning to refrigerate. Add those only if eating fresh.
- Add mint or coriander for herby twists.
- If the chutney separates, just stir well or re-blend briefly.
- Prep Time: 5
- Cook Time: 2
- Category: Lunch
- Method: Blending + Tempering
- Cuisine: Indian
Keywords: coconut chutney, coconut chutney recipe, Indian chutney, South Indian recipes, chutney for dosa, idli chutney, coconut dip, vegan Indian chutney, gluten-free chutney