• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Side Dishes » Chutneys/Dips

    Coconut curd chutney recipe

    Published: Nov 27, 2016 · Last Modified: Oct 26, 2017 by Kanan Patel / 4 Comments

    Jump to Recipe Pin Recipe

    Coconut curd chutney recipe - yet another variation to the coconut chutney. As the name says, it is made from coconut and yogurt. Tempering is made on top to enhance its flavor.

    Coconut curd chutney recipe (How to make coconut chutney with curd)

    South Indian breakfast whether it is idli, uttapam, dosa or upma is not complete without chutney on side. And coconut based chutneys are most popular amongst all.

    There are many different variations in making coconut chutney e.g. plain, with red chillies, with coriander leaves, with mint leaves, with garlic and so on.

    Today’s version is with curd. It adds slight sour taste to the chutney. Adjust the amount of chilies as per your liking spiciness. I prefer mild so I have added only 2 small chilies.

    Whenever I am making south Indian meal or breakfast, I try to make different chutney each and every time. So we do not get bored of having same old things. Variations in side dishes show some excitement to the whole meal.

    For the convenience, I always use the frozen coconut. For that I let it defrost on the counter top. And I use the hot or warm water while grinding. This helps in making smooth chutney even if using frozen.

    I usually make large batch of chutneys and I freeze the leftovers for later use. This becomes very handy on busy weekdays.


    How to make coconut curd chutney recipe (Step by Step Photos):


    or Jump to Recipe

    1) Take grated coconut, yogurt and chilies in a mixer jar. Also add only ¼ cup of water.

    2) Grind into smooth paste.
    Coconut curd chutney recipe (How to make coconut chutney with curd)

    3) Remove it to a bowl.

    4) Heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds and let them pop.
    Coconut curd chutney recipe (How to make coconut chutney with curd)

    5) Then add dried red chilies and saute for few seconds. You will notice they will darken in color.

    6) Now add curry leaves and hing.
    Coconut curd chutney recipe (How to make coconut chutney with curd)

    7) Add this tempering to the prepared chutney.

    8) Stir to combine. Chutney is ready to serve.
    Coconut curd chutney recipe (How to make coconut chutney with curd)

    Serving suggestion: Serve this coconut chutney as a side with idli, dosa, uttapam, vada, bonda, pongal or upma.

    Coconut curd chutney recipe (How to make coconut chutney with curd)

    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 curd chutney recipe (How to make coconut chutney with curd)
    Print Pin

    Coconut curd chutney recipe

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Coconut curd chutney recipe - as the name says, it is made with fresh coconut and yogurt. It is served with idli, dosa, vada, uttapam.
    Author: Kanan
    Course: Side Dish
    Cuisine: South Indian
    Calories: 77kcal
    Servings 4 servings
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For chutney:

    • ½ cup Coconut grated
    • ½ cup Plain yogurt (dahi or curd)
    • 2-3 Green chilies
    • ¼ cup Water

    For tempering:

    • 1 ½ teaspoons Oil
    • ¼ teaspoon Mustard seeds
    • 2 Dried red chilies
    • 5-6 Curry leaves
    • a small pinch or ⅛ teaspoon Hing (Asafoetida)

    Instructions 

    Making coconut curd chutney recipe:

    • Take grated coconut, yogurt and chilies in a mixer jar.
    • Add only ¼ cup of water.
    • Grind into smooth paste.
    • Remove it to a bowl.

    Making tempering:

    • Heat the oil in a small tadka pan on medium heat.
    • Once hot add mustard seeds and let them pop.
    • Then add dried red chilies and saute for few seconds. You will notice they will darken in color.
    • Now add curry leaves and hing.
    • Add this tempering to the prepared chutney.
    • Stir to combine.

    Nutrition

    Serving: 0.25cup | Calories: 77kcal | Carbohydrates: 4.5g | Protein: 2.2g | Fat: 5.6g | Saturated Fat: 3.4g | Cholesterol: 2mg | Sodium: 25mg | Potassium: 129mg | Fiber: 1.2g | Sugar: 3.2g | Vitamin A: 300IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 1.4mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Kaddu ki sabzi recipe (Pumpkin sabzi)
    Baingan bharta recipe »
    335 shares
    • Facebook200
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Nilesh More

      December 01, 2016 at 1:20 am

      Hi...Nice chutney :). Is that masala dosa in pic? I just wanted to ask why rice-dishes link not opening? I tried from google and from site itself. Its easy to chose if you see recipes by type.5 stars

      Reply
      • Kanan

        December 03, 2016 at 11:30 am

        yes that is masala dosa in the pic.
        You can check the recipe index page, you will all the categories there. Also I have listed them on right sidebar.

        Reply
    2. Dr San Myint

      November 28, 2016 at 1:19 pm

      Thanks for sharing always

      Reply
      • Kanan

        November 28, 2016 at 2:43 pm

        my pleasure.

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry