Coconut Chutney is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. It is one of the versatile chutneys that pairs well with any South Indian snack or breakfast. Here is how to make coconut chutney at home.

Coconut Chutney

Course: Accompaniment
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 162 kcal
Author: Neha Mathur


  • 1 cup Coconut Grated
  • 1/4 cup Roasted Bengal gram
  • 2 tbsp Curd
  • 1 Green chilli Chopped
  • 1/2 inch Ginger Chopped
  • Salt to taste

For tempering

  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1 tsp Urad Dal
  • 1-2 Dry red chilies Broken
  • 10-12 Curry leaves
  • 1/4 tsp Hing


  1. Blend all the ingredients for chutney in a blender to make a smooth paste.
  2. Use little water to blend the chutney.
  3. Transfer in the serving bowl.

For the tempering

  1. Heat oil in a small pan.
  2. Add mustard seeds and urad dal.
  3. Fry till the dal turns brown.
  4. Add dry red chilies, curry leaves and hing.

  5. Pour the tempering over the chutney and mix well.

  6. Serve with dosa, idli or paniyaram.

Recipe Notes

Add mint in the recipe to make Mint Coconut Chutney.

Tomato and Onion can be added in this chutney too. 

Add peanut for a change in taste. Make sure to roast the peanuts before adding in the chutney.

Roasted sesame seeds makes a great addition in this chutney.

Nutrition Facts
Coconut Chutney
Amount Per Serving
Calories 162 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 51mg2%
Potassium 211mg6%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 235IU5%
Vitamin C 68.5mg83%
Calcium 48mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.