This Quick Homemade Coconut Chutney Is Super Easy

It is impossible to prepare a delicious, healthy dinner every other day. Sometimes all you want is a simple bowl of dal and chawal, a paratha, or an idli, and there isn't much you can do about it. One condiment that can be a great choice to improve the overall experience is chutney. Every dish tastes different and unique because of the flavour, aroma, and texture they add to our standard dishes. You may make chutneys out of any ingredient, including mint, tomatoes, onions, and more. We now have a recipe for chutney that is both tasty and incredibly nourishing to add to this list. It's referred to as coconut chutney. 

This chutney recipe is essential to any South Indian spread. Do you think you could eat a dosa without the traditional nariyal chutney? We all adore dosas and coconut chutney together! 

South Indian cuisine is where coconut chutney was first introduced. It is typically served alongside breakfast or snack items. The simplest way to make it is to finely grind fresh white coconut meat with salt, dried red chilies, or green chilies. Chilies give the chutney a little touch of heat and flavour. For further savoury depth, add garlic or ginger. An otherwise bland coconut chutney is given more flavour by tempering it in oil with fried urad dal (black gramme), crisp curry leaves, and asafoetida (hing). 

Here is the simple recipe 


½ cup fresh grated coconut (tightly packed) or ½ cup desiccated coconut 

2 tbsp roasted chana dal – optional 

1 or 2 green chilies or ½ tsp chopped green chillies 

½ inch ginger – optional, you can also add 1 to 2 small garlic cloves 

salt as per taste 

3 to 4 tbsp water or add as required

For Tempering 

½ tsp mustard seeds 

½ tsp urad dal (split and husked black gram) 

½ tsp cumin seeds – optional 

9 to 10 curry leaves or 1 sprig of curry leaves 

1 pinch asafoetida (hing) 

1 dry red chili – broken and seeds removed 

½ tbsp oil – sesame or peanut or coconut or sunflower oil or any neutral oil 


In a chutney grinder jar or a small grinder jar, place the freshly shredded coconut. Then incorporate ginger and green chile. Add the roasted chana dal after that. Add salt to taste as well. Place 3 to 4 tablespoons of water in. To achieve a smooth texture, grind. Add one or two teaspoons extra water if you find it difficult to grind the ingredients or the chutney appears thick. Put the chutney in a heat-resistant bowl, such as a steel bowl. In a small pan, heat the oil. Activate the mustard seeds. Add the cumin seeds and urad dal when the mustard seeds start to sputter. Fry the urad dal till it turns golden and fragrant. Then incorporate the asafoetida, red chilli, and curry leaves. 

Ensure that the curry leaves and red chilies don't burn while you fry for a few seconds, until the curry leaves are crisp and the chilies have changed colour. As soon as the heat is turned off, pour the tempering over the chutney in the bowl. The tempering mixture should be fully combined. Serve your preferred idli, dosa, vada, pongal, or pakoda with coconut chutney. 

Quick storing tip: Fill an ice tray with the chutney and freeze it to store it. Utilize each cube as needed. Don't worry; the flavour will be excellent and fresh. This way it can be stored for upto a month.