Authentic Coconut Chutney| Coconut Chutney

Authentic Coconut Chutney which goes perfectly well with dosa, idli, upma, and uttapam. This recipe is very easy to make 


  • 1.5 cups fresh coconut roughly chopped
  • 1 clove garlic
  • 1 green chili
  • 1-inch ginger
  • 3-4 tablespoons tamarind pulp
  • 1 tablespoon roasted chana dal
  • salt to taste
  • For tempering/taka
  • 2-3 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad daal
  • 6-8 fresh curry leaves
  • 1 dry red chilies

Steps In Making

  • In a mixer grinder jar add roughly chopped coconut, green chili, ginger, garlic, roasted chana dal, salt, tamarind pulp, and little water. Grind everything together for a minute.
  • Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney to be.
  • Grind for a couple of more minutes, till it gets a coarse texture, and then keep it aside.
  • For tempering, place a pan over medium flame and add oil in it. Once it becomes hot add mustard seeds, urad dal, and dried red chili and sautes for a minute.
  • Further, add curry leave and saute for another minute.
  • Now pour the hot tempering on the chutney and mix well.
  • Serve with idli, dosa or uttapams.
  • Can be stored in the refrigerator for up to a day.

Recipe Notes

  • To make the tamarind pulp, soak a tablespoon of tamarind in 3-4 tablespoon of hot water for around 10 minutes. Once it becomes soft, remove the fiber and use the pulp.
  • If you do not have tamarind pulp then you can replace it with lemon juice also.
  • Roasted chana dal can be replaced with roasted peanuts.