Coconut Chutney

Coconut Chutney is a very common chutney in all South Indian homes.  There are many variations of coconut chutney, in this recipe I have chosen to share with you the simplest way of making coconut chutney.

Coconut Chutney
makes 2 cups of chutney



  • 2 cups shredded unsweetened coconut
  • 1 green chili – any type for some heat or 1 dried red chili
  • 1 cup plain yogurt
  • 1/2 cup water
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp asafoetida powder
  • 1 tsp urad daal (split black lentils)
  • Curry leaves if you have but not needed
  • 2 tbsp cilantro finely chopped
  • Oil
  • Juice of 1/2 lemon
  • Salt


In a blender add the shredded coconut, 1 cup yogurt, 1/2 cup water, and chili and blend together into a coconut pesto like texture. If you need more liquid to blend it into a paste, add a little more water. Place the coconut chutney in a bowl.


In a small pan heat 1 tbsp oil and add mustard seeds and let them splutter. Cover the pan to prevent the mustard seeds from spluttering all over the counter. When you hear them stop popping, add urad daal and roast for 5 seconds until the lentils turn golden brown. Turn the stove off and add asafoetida powder, cumin seeds, and curry leaves and fry them in the oil for 3 -5 seconds.  Add this mustard spiced oil to the coconut mixture.

To the coconut chutney add salt, chopped cilantro, and juice of 1/2 lemon and mix-in. Taste and adjust for salt. If the chutney is too sweet, add little more lemon juice.


Coconut Chutney is ready. Serve with idlis or serve as a dip.



13 thoughts on “Coconut Chutney”

    1. Good qustion 😀 Chutney is an Indian condiment of sorts – kind of like ketchup, you can have chutney with pretty much anything to enhance the flavor of any dish. Mostly chutney is made with veggies, lentil and spices all ground up into a thick paste or pesto like consistency. Gosh, I grew up with chutneys not every realizing that it’s not familar outside of Indian cultures. Thanks for asking the question! I’ll do a post on chutneys, thanks to you!

      1. Ohhhh that makes so much sense! My favorite when I was in India was idli for breakfast with different spicy chutneys- but I realized there are sooo many types! And I cannot wait to see that post 😍😍

        1. Wow, pretty cool that you are familiar with idlis and that you have visited India too. What parts of India did you visit? How did you like it? It’s a different world from America isn’t it? It’s a sensory overload India is.

          1. Yes !!! I went there with my nursing school! We went to Chennai and Madurai! I absolutely LOVED it. I always tell my husband I cannot wait to go back. It’s quite different- but there is a colorful energy in India that I love. I have always been fascinated with the culture, so being able to visit was a dream come true!

            1. Wow!You actually made it to Madurai – I’m impressed. My home town is Chennai so I do have a soft spot for it. So interresting to learn that you went to India with your nursing school. I am always fascinated about what stories I learn from people I know.

              I learnt that one of my friends husband grew up in Tanzania. And he is of Chinese origin, his father was a Dentist in Tanzania, and he is now living here in the Bay Area. It’s a small world. Thank you for sharing a piece of your colorful life!

            2. Awww! Do you speak Tamil? And I actually have wanted to make a post about my time there- when things settle down I definitely will! It was incredible. I miss it all the time.

              And wow! That’s so crazy but interesting about knowing someone from Tanzania! How cool! I’ve never even met anyone from there I don’t think. I love the diversity in the Bay Area – it’s quite different from Ohio where I grew up!! Oh and thank you for sharing your beautiful life as well!!

  1. Splendid . Another Variation would be using Roasted Chana Dhall with Lemon Juice . My mom used Urad Dhall for ” Thugayal” and ” Chana Dhall ” for Chutneys . Dolly – your love and passion for Cooking along with your expertise can be traced back to your grandma Ruku Paati’s mother Bhagirathi amma… She was can expert . Also, She was very beautiful with a Skin so Fair and chiseled features .

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