Coconut Chutney

Coconut chutney is a commonly prepared condiment in every South Indian household. It is a perfect side for south Indian idli, dosa, uthappam, pongal, kichadi, vadai or bajji.


IMG_6394img_5659IMG_0064Here is the restaurant style coconut chutney recipe :

Time Taken : 3 min


  • Coconut pieces – 9 Nos. (each 1 inch)
  • Green chillies – 2 Nos.
  • Roasted Bengal gram (pottu kadalai) – 1 tbsp
  • Salt – 1/2 tsp



  • Scrape off coconut meat’s brown skin using peeler (or you may grate coconut).
  • In a mixer-grinder jar add green chillies, coconut, roasted grams and salt.
  • Grind them without adding water for 15 sec.
  • Add 25 ml water and grind for a minute to make a smooth paste.
  • Transfer to a bowl and serve with tempering.

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  • You can prepare coconut chutney with red chillies also; if you are serving spicy coconut chutney (with red chillies) then sambar is not required to be served with pongal or kichadi.

Please note:

  • If you want chutney to be more spicier, add more chillies along with little tamarind or a tbsp of curd.
  • You can add ginger to make it refreshing.
  • You can also add few shallots (5 Nos.) and/or garlic (2 cloves), it goes well with godhumai dosai, ragi dosai, any millet dosa, etc.



18 Comments Add yours

  1. I love coconut! Thanks for the recipe!

    1. Megala says:

      Most welcome !

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