• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Pickles, Chutnies, Dips & Jams » South Indian Coconut Chutney (8 Ways)

    Published: Jan 18, 2021 | Last Updated On: Jan 19, 2021 by Neha Mathur

    South Indian Coconut Chutney (8 Ways)

    4624 shares
    Jump to Recipe

    South Indian Coconut Chutney (Thengai Chutney) is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Made with fresh coconut, it is one of the most versatile chutneys that pairs well with any South Indian snack or breakfast.

    I am sharing 8+ variations of this chutney along with the classic white coconut chutney in this post. Choose the one that you like the best.

    Here are some more South Indian chutney recipes that you can try – Tomato Onion Chutney, Andhra Style Peanut Chutney, Green Tomato Chutney, and Peanut Coriander Chutney.

    Coconut Chutney served in bowls.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make White Coconut Chutney
    • Variations
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    South Indian Coconut chutney is a savory condiment made using fresh coconut as its main ingredient and is traditionally served with dosa, idli, upma, vada, and can also be a part of your delicious South Indian meal.

    No matter which South Indian restaurant you go to, this chutney will always be served on the plate with crispy hot dosa, soft idlis, and crunchy vadas.

    This coconut chutney recipe requires a few everyday ingredients, the most important being – fresh coconut.

    Every South Indian home has its own way of preparing it, and in this post, I am sharing the recipe of the basic chutney I learned from my mom, along with 8 + variations.

    Once you learn to make the basic white coconut chutney, you can make many variations by adding a few other ingredients to the recipe.

    You can also make it dry or flowy, depending on your preference.

    Ingredients

    Coconut chutney ingredients.

    All the ingredients to make this chutney are easily available at Indian grocery stores.

    Coconut – Fresh coconut is the star ingredient of this chutney. To save time, use frozen coconut which is already grated. You will find it in the freezer section of any Indian grocery store.

    If using frozen coconut, make sure to bring it to room temperature otherwise the fat might separate and the texture of the chutney will not be nice.

    You can also use unsweetened desiccated coconut or coconut flakes to make this chutney.

    Roasted Bengal Gram (Bhuna Chana) – These are different from the chana dal (Bengal gram lentils). They give a nice body to the chutney. If you do not add the roasted gram, the water will separate from the chutney after some time, and it will become watery. If Bengal gram is not available, you can replace them with roasted peanuts or sesame seeds.

    Yogurt – Yogurt adds a lovely tang to the chutney. To make a vegan chutney, replace it with a little tamarind paste.

    Green Chili & Ginger – Adjust the amount of these two according to your taste.

    Tamarind Paste – It gives a nice tang to the chutney apart from the yogurt. Do not miss it. If you do not have tamarind paste, you can also soak a lime size ball of seedless tamarind in ½ cup hot water for 10 minutes. Squeeze it, discard the pulp and use the water while grinding the chutney.

    Coconut chutney tempering ingredients.

    For Tempering – Tempering is optional but a nice tempering elevates the taste of this chutney to another level. You will need cooking oil, mustard seeds, urad dal, curry leaves, asafetida, and dry red chilies.

    You can use any vegetable oil or even coconut oil to temper the chutney.

    How To Make White Coconut Chutney

    White coconut chutney served in a bowl.

    Make the Chutney

    Add 1 cup grated fresh coconut, ¼ cup roasted Bengal gram, 2 tablespoon plain yogurt, 1 teaspoon chopped green chilies, ½ inch piece of ginger (chopped), 2 teaspoon tamarind paste, and salt to taste to a blender along with ½ cup water.

    All the ingredients added to a blender.

    Blend for 2-3 minutes or until smooth.

    Blend until smooth.

    Tempering The Chutney

    To temper the chutney, heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. You can also use sesame oil or coconut oil for tempering.

    Once the oil is hot, add ½ teaspoon mustard seeds and 1 teaspoon urad dal (split and skinned black lentils). Fry until the dal turns golden brown(40-60 seconds). Keep stirring while frying using a small spoon.

    Mustard seeds and urad dal added to hot oil.

    Add 1-2 broken dry red chilies (remove the stalk), 10-12 curry leaves, and ¼ teaspoon asafetida and fry for 2-3 seconds. Skip adding asafetida for gluten-free chutney.

    Broked dry red chilies, curry leaves and asafetida added to the pan.

    Pour the tempering over the chutney and mix well. You can save some tempering for the garnishing.

    Tempering poured over coconut chutney.

    Variations

    Red Coconut Chutney

    Red Coconut Chutney served in a bowl.

    It is made by adding dry red chilies to the basic chutney.

    Ingredients

    • 1 cup grated fresh coconut (packed)
    • 2 tablespoon roasted chana
    • ½ teaspoon grated ginger
    • 3-4 whole garlic cloves
    • 6-8 whole Kashmiri dry red chilies
    • ¼ teaspoon asafetida
    • salt (To taste)
    • 2 teaspoon tamarind paste
    • 1 teaspoon Kashmiri red chili powder

    Method

    Add all the ingredients to a blender along with ½ cup of water. Blend until smooth. Temper if you wish to.

    Here is a detailed recipe to make Red Coconut Chutney.

    Green Coconut Chutney

    Green coconut chutney served in a bowl.

    It is made by adding cilantro (coriander) to the basic chutney.

    Ingredients

    • 1 cup grated fresh coconut
    • 2 tablespoon roasted Bengal gram
    • 2 tablespoon yogurt
    • 2-3 green chilies
    • ½ inch chopped ginger
    • ½ cup cilantro (coriander)
    • 1 tablespoon tamarind paste
    • salt to taste

    Method

    Add all the ingredients to a blender along with ½ cup water. Blend until smooth. Temper the chutney if you wish to.

    Here is a detailed recipe to make green coconut chutney.

    Mint Coconut Chutney

    Mint coconut chutney served in a bowl.

    Fresh mint leaves add a lovely flavor to the coconut chutney.

    Ingredients

    • 1 cup grated fresh coconut
    • 2 tablespoon roasted Bengal gram
    • 2 tablespoon yogurt
    • 2-3 green chilies
    • ½ cup mint leaves
    • ½ inch chopped ginger
    • ½ cup cilantro (coriander)
    • 1 tablespoon tamarind paste
    • salt to taste

    Method

    Add all the ingredients to a blender along with ½ cup water and blend until smooth. Temper the chutney if you wish.

    Here is a detailed recipe to make Mint Coconut Chutney.

    Curry Leaves Coconut Chutney

    Adding some curry leaves gives a very nice yet different taste to this chutney.

    Ingredients

    • 1 cup grated fresh coconut
    • 2 tablespoon roasted Bengal gram
    • 2 tablespoon yogurt
    • ½ cup curry leaves
    • 2-3 green chilies
    • ½ inch chopped ginger
    • ½ cup cilantro
    • 1 tablespoon tamarind paste
    • salt to taste

    Method

    Add the ingredients to a blender along with ½ cup water. Blend until smooth. Temper if you wish to.

    Andhra Style Coconut Chutney

    Ingredients

    • 1 teaspoon chana dal (Bengal gram)
    • 1 teaspoon urad dal (split, skinned black lentils)
    • ½ teaspoon coriander seeds
    • 2 teaspoon cooking oil
    • 4-5 whole dry red chilies
    • 2 green chilies
    • 1 teaspoon chopped ginger
    • 1 cup grated fresh coconut

    Roast chana dal, urad dal, and coriander seeds with oil until lightly brown. Add whole dry red chilies, green chilies, and ginger, and sauté for a minute. Add grated coconut and cook for 2-3 minutes. Remove from heat and let the mixture cool. Grind the coconut mixture with ½ cup water to make a smooth chutney.

    Peanut Coconut Chutney

    Ingredients

    • 1 cup grated fresh coconut
    • 2 tablespoon roasted peanuts
    • 2 tablespoon yogurt
    • 2-3 green chilies
    • ½ inch chopped ginger
    • ½ cup cilantro
    • 1 tablespoon tamarind paste
    • salt to taste

    Method

    Add all the ingredients to a blender along with ½ cup water. Blend until smooth. Temper the chutney if you wish to.

    Green Mango Coconut Chutney

    Ingredients

    • 1 cup grated fresh coconut
    • 2 tablespoon roasted Bengal gram
    • 2 tablespoon yogurt
    • 2-3 green chilies
    • ½ inch chopped ginger
    • ½ cup cilantro
    • 2 tablespoon chopped green mangoes
    • salt to taste

    Method

    Add all the ingredients to a blender along with ½ cup water. Blend until smooth. Temper if you wish to.

    Tomato Onion Coconut Chutney

    Ingredients

    • 2 tablespoon cooking oil
    • ½ cup chopped onions
    • ½ cup chopped tomatoes
    • ½ inch chopped ginger
    • 1 cup grated fresh coconut
    • 2-3 whole dry red chilies
    • 1 tablespoon tamarind paste
    • salt to taste

    Method

    Heat oil in a pan over medium-high heat. Once the oil is hot, add onions, tomatoes, and ginger and saute for 3-4 minutes. Add grated coconut and cook for 3-4 minutes. Add this mixture along with dry red chilies, tamarind paste, salt, and ½ cup water to a blender and blend until smooth. Temper if you wish to.

    Frequently Asked Questions

    How to crack open a fresh coconut?

    Opening a coconut is a tricky process but with some practice, you can do it easily.
    To start with, remove the husk from the outside of the coconut and keep it on a sturdy surface.

    I generally keep it on the backyard steps and not on my kitchen counter. Now using a heavy knife or a hammer, tap hard at the center of the coconut. It should break into two halves. If not, then try a few more times.

    To take out the coconut meat, freeze the halved shells for 6-8 hours. Then thaw them for an hour. Now insert a knife all along with the corners and the coconut flesh will come out easily.

    Cut the flesh into small pieces and either remove the brown skin using a vegetable peeler or a knife or use it as is.

    Can you eat coconut chutney during pregnancy?

    Yes, you can eat it during pregnancy. In fact, coconut is considered very good to eat while pregnant. But make sure you eat in moderate quantities and also consult your doctor.

    How to make vegan thengai chutney?

    All the ingredients in this chutney except yogurt are vegan. Skip the yogurt to make a vegan version.

    How to make gluten-free coconut chutney?

    To make it gluten-free, just skip adding asafetida (hing).

    How to make it without fresh coconut?

    If you don’t have fresh coconut available, you can use coconut powder or grated dried coconut. You can even use frozen desiccated coconut if fresh is not available.

    Serving Suggestions

    You can serve this chutney with Masala Dosa, Idli, Vada, Paniyaram, Uttapam, Pongal, Upma, or any South Indian meal.

    I love to serve it with Rava Appe, Rava Upma, Ragi Idli, Paniyaram, or Goli Baje.

    You can also serve it with Aloo Pakora, Onion Pakoda, or Vada.

    You can also serve it as a dip with nachos or chips or slather it over sandwiches and wraps.

    Storage Suggestions

    Store this chutney in the fridge for about 3 to 4 days. Store it in an airtight container and use a clean spoon to take out the chutney every time you use it.

    You can freeze this chutney in an airtight container or freezer-safe bag for up to a month. Store in small containers good for one-time use. Thaw and use.

    To bring back the chutney to life, you can give it a fresh tempering.

    You Might Also Like

    • Ragi Idli
    • Bedmi Puri (Lentil Stuffed Fried Bread)
    • Pepper Rasam
    • Tomato Pachadi

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    South Indian Coconut Chutney (Thengai Chutney) is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Made with fresh coconut, it is one of the most versatile chutneys that pairs well with any South Indian snack or breakfast.

    Coconut Chutney Recipe

    Coconut Chutney or Thengai Chutney is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Made with fresh coconut, it is one of the versatile chutneys that pairs well with any South Indian snack or breakfast. Here is how to make it.
    4.34 from 3 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4 people
    Calories: 162kcal
    Author: Neha Mathur

    Ingredients 

    To Make The Chutney

    • 1 cup grated fresh coconut
    • ¼ cup roasted Bengal gram (bhuna chana) (or roasted peanuts)
    • 2 tablespoons plain yogurt
    • 1 green chili (chopped, adjust according to your taste)
    • ½ inch piece of ginger (chopped)
    • 2 teaspoons tamarind paste
    • salt to taste

    For Tempering

    • 1 tablespoon vegetable oil (or any other oil)
    • ½ teaspoon mustard seeds
    • 1 teaspoon split and husked black lentil (urad dal)
    • 1-2 whole dry red chilies (stalks removed and broken into 2-3 pieces)
    • 10-12 curry leaves
    • ¼ teaspoon asafetida
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Make The Chutney

    • Add all the ingredients to make the chutney in a blender along with ½ cup water. Blend until smooth.
    • Add some more water if the chutney is thick for your liking. Check for salt and add more if needed. Transfer the chutney to the serving bowl.

    Temper The Chutney

    • Heat oil in a small skillet over medium-high heat.
    • Once the oil is hot, add mustard seeds and urad dal and fry until the dal turns brown(40-60 seconds). Keep stirring while frying.
    • Add broken whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
    • Pour the tempering over the chutney and mix well.

    Notes

    Save some tempering to garnish the chutney.

    Nutrition

    Calories: 162kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 211mg | Fiber: 3g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 68.5mg | Calcium: 48mg | Iron: 1.2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Aloo Methi (Potato Fenugreek Leaves Stir Fry)
    Broccoli Paratha »

    Reader Interactions

    Comments

    1. Linsy Patel

      March 31, 2014 at 2:33 pm

      perfect with dosa and idlis.

      Reply
    2. prachi agarwal

      March 31, 2014 at 3:37 pm

      i love coconut chutney……………..

      Reply
    3. Kitchen Rhythms

      April 02, 2014 at 2:13 am

      Love this 🙂

      Reply
    4. Ravi Swamy

      May 11, 2018 at 10:48 am

      Nice recipe. Thanks

      Reply
      • Neha Mathur

        May 12, 2018 at 6:43 am

        Thnx 🙂

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog