By Shreya Sarpal
October 2, 2025
Coconut chutney is a South Indian delicacy that blends the cool freshness of grated coconut with the mild heat of green chillies and the aroma of curry leaves. Finished with a sizzling tempering, it offers a creamy, nutty, and subtly spiced flavour that pairs beautifully with dosa, idli, and vada.
1 cup grated fresh coconut 2 tbsp roasted chana dal (dalia) 2 green chillies (adjust spice) 1 small piece of ginger 2 tbsp coriander leaves (optional) Salt to taste ½ cup water (adjust consistency) For tempering: 1 tsp oil ½ tsp mustard seeds ½ tsp urad dal 1–2 dry red chillies 6–8 curry leaves A pinch of asafoetida (hing)
Grind coconut, roasted chana dal, green chillies, ginger, coriander, salt, and water into a smooth chutney.
Heat oil, add mustard seeds, urad dal, dry red chillies, curry leaves, and hing, and sauté until aromatic.
Pour tempering over the chutney and mix well.
Serve with idli, dosa, uttapam, vada, or upma.