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Recipe Index » Accompaniments » Chutneys/Dips » Coconut chutney recipe for idli, dosa

Coconut chutney recipe for idli, dosa

October 26, 2017 By Kanan / 14 Comments

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4.8 from 5 votes

Coconut chutney recipe – quick and easy to make basic south Indian coconut chutney recipe which goes perfect with idli, dosa, vada, uttapam.

Coconut chutney recipe | How to make coconut chutney recipe

Whenever I prepare south Indian dishes, I usually make coconut coriander chutney to go with it. We love that chutney so much that I was not making any other variety at all in last few years.

But recently when I made idli, I wanted to try a new version. Not sure what I was thinking and decided to try the different chutney. But the decision of perfect. We both loved this one too. From now I will be making this one too regularly and planning to try few other varieties too.

This is simple and basic coconut chutney which is staple in South Indian cuisine. The procedure can’t be easier than this. Grind all the ingredients in the blender and add the tempering on top. Chutney will be ready in few minutes.

Key Ingredients:

— Coconut: Here I have used frozen coconut which needs to be defrosted before grinding. Trust me, defrosting makes the grinding job much easier. if using the fresh then it is perfect.

— Roasted chana dal: Many times, if you may have noticed that water is separating from the chutney. To avoid that, roasted chana dal is added. It absorbs the water and make thick and right consistency.

— Green chili: I have used only 1 green chili which gives mild chutney. If you want spicy you can add more.

— Curry leaves: They are usually added while tempering. But try it this way by grinding it. You will notice the flavor difference. Don’t forget to wash your curry leaves or wipe it clean using damp towel.

Check out other coconut based chutney recipes
Red coconut chutney (Kerala style)  //  Pudina coconut chutney  // Coconut curd chutney


How to make Coconut Chutney Recipe (Step by Step Photos):


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1) Take all the chutney ingredients (coconut, roasted chana dal, green chili, curry leaves, ginger, salt) with little water into the blender. First add water and then rest of the ingredients for easy grinding.

2) Make smooth paste out of it. Remove it to a bowl.
Coconut chutney recipe | How to make coconut chutney recipe

3) Heat the oil for tempering in a small pan on medium heat. Once hot add mustard seeds and let them pop.

4) Then add urad dal and saute till it becomes light brown in color. Do not burn them.
Coconut chutney recipe | How to make coconut chutney recipe

5) Now add to the prepared chutney.

6) Mix well.
Coconut chutney recipe | How to make coconut chutney recipe

Chutney is ready to serve.

Serving suggestion: Serve as an accompaniment with idli, dosa, vada, uttapam or aloo bonda. It can be served as a side with sambar-rice or upma.

Coconut chutney recipe | How to make coconut chutney recipe

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
Coconut chutney recipe | How to make coconut chutney recipe
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Coconut chutney recipe

4.8 from 5 votes
Tried this recipe? Leave a comment and give ★ ratings
This is south indian style coconut chutney recipe. This is the most popular chutney that is served with idli, dosa.
Servings 4 servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Ingredients For Coconut Chutney Recipe:

  • ½ cup Coconut (Chopped or grated), If using frozen, defrost it first
  • 1 tablespoon Roasted chana dal (Fried gram or daria, dalia)
  • 1 large Green chili
  • 4-5 Curry leaves
  • ½ inch Ginger
  • Salt to taste
  • ¼ cup Water

For tempering:

  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ¼ teaspoon Urad dal (split, skinless black gram)

Instructions

  • Take all the chutney ingredients with little water into the blender.
  • Make smooth paste out of it and remove it to a bowl.
  • Heat the oil for tempering in a small pan on medium heat. Once hot add mustard seeds and let them pop.
  • Then add urad dal and saute till it becomes light brown in color.
  • Now add to the prepared chutney and mix well.

Nutrition

Serving: 3tablespoon | Calories: 71kcal | Carbohydrates: 2.2g | Protein: 0.5g | Fat: 7g | Saturated Fat: 3.2g | Sodium: 8mg | Potassium: 47mg | Fiber: 1.1g | Sugar: 0.7g | Vitamin C: 1.7mg | Iron: 1.4mg
*Nutrition information is a rough estimate for 1 serving
Course: Side Dish
Cuisine: South Indian
Calories: 71kcal
Author: Kanan
Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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Filed Under: Chutney recipes (Dipping sauces), Gluten Free, Healthy Recipes, Recipes for Kids, South Indian Recipes, Vegan Tagged With: Coconut (Fresh)

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Comments

  1. Kyta

    April 7, 2019 at 7:40 pm

    How did u defrost the coconut?

    Reply
    • Kanan

      April 8, 2019 at 9:37 am

      2 ways. one is let it sit on counter-top till soft and defrosted. second is microwave it for 20-30 seconds or more as needed.

      Reply
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KananHi, I am Kanan!

I share easy, delicious vegetarian recipes (mostly Indian), Eggless and vegan baking recipes that will make your life easy in kitchen.

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