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–+ servings
Luscious coconut chutney

Step-by-Step Guide to Making authentic Coconut Chutney

Savor the rich, comforting blend of freshly grated coconut's creaminess, bold mustard seeds, aromatic curry leaves, and a subtle green chili hint in our South Indian Coconut Chutney—an embodiment of southern Indian cuisine's unique and delightful flavors.
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Prep Time: 12 minutes
Cook Time: 3 minutes
Course: Snack
Cuisine: Indian
Keyword: Authentic Indian recipe, Chutney recipe, Coconut-based condiment, Dosa side dish, Homemade chutney, Idli accompaniment, Indian snack dip, Quick and easy, South Indian cuisine, Tempered chutney
Servings: 4
Author: Yogendra

Ingredients

  • ½ No Fresh grated coconut Medium size
  • 1 tbsp Roasted Chana dal or Peanuts It gives the chutney body and texture.
  • 6-7 Fresh coriander sprigs
  • 1-2 cloves Fresh Garlic Optional
  • ½ inch Fresh Ginger
  • 2 Fresh green chillies
  • ½ tsp Table Salt
  • 1 tbsp Vegetable Oil or Coconut Oil
  • ½ tsp Black mustard seeds
  • 1 Dry red Chilli
  • 1.5 cup Water

Instructions

Making Chutney Paste

  • Grate the coconut or use frozen grated coconut for convenience.
    Fresh Grated Coconut
  • Combine grated coconut, chana dal or peanuts, fresh coriander sprigs, garlic (if using), fresh ginger, green chillies, and salt.
    Fresh coconut ingredients close-up
  • Add water.
    Chutney paste preparation with water
  • Grind the ingredients to form a slightly coarse paste, which gives a nice texture.
    Creamy Coconut Chutney Paste

Making the Tempering

  • Heat oil in a small vessel or tempering ladle. Add mustard seeds and let them crackle.
    Adding Mustard seeds to the tempering.
  • Immediately add broken dry red chili, lightly fry.
    Spicing up the tempering
  • Add curry leaves, stir a bit to ensure the red chilli and curry leaves are fried well.
    Spicing up with curry magic
  • Add the tempering to the coconut chutney paste and mix well.
    Tempering coconut chutney
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