Coconut Chutney

Coconut Chutney


The ubiquitous Coconut chutney – sweet and spicy and an absolute delight on the tongue. This is an Iron Chef dish with the coconut being the star ingredient. A hard to resist chutney even among an army of other chutneys.

Heralds from South India, this is a perfect and a necessary accompaniment/side to the famous Idlis and Dosas from the region. While it is a traditional side for Dosa or Idli, this is a chutney, so it can be used in various ways. I have spread it on bread and piled on things for a delicious panini and brushed it on a plate, topped with pan sautéd fish (with crispy skin) or my favorite, added buttermilk to the chutney and made a smooth sauce for roasted vegetables. The possibilities are endless.

South India is the seat of coconut production the country producing 90% of the coconut demand in the country. It is no wonder that coconut is used in many different ways from savory to sweet dishes across the country.

I use frozen grated coconut in the United States (found in specialty Indian grocery stores) as I often don’t have access to fresh coconuts (I am in California now and it’s much easier to get fresh coconuts here). So let’s make this easy and delicious chutney for that special evening with friends, a quiet evening with family (mine is usually never quiet though!) and a must if you are throwing a Dosa/Idly party (maybe for  this Diwali!)

Try also my Tomato Chutney for variation.

Chutney Platter
Chutney Platter

Coconut Chutney

  • Servings: 4-6
  • Difficulty: easy
  • Print

The ubiquitous Coconut chutney - sweet and spicy and an absolute delight on the tongue.


For Chutney

  • 1 cup Coconut, grated fresh/frozen(thawed)
  • 1 green Chili (Serrano) (go with 2 or 3 chilis if you want it spicy)
  • 1/4 cup raw fresh Mango
  • 1/4 cup Pottukadalai (Roasted Gram Dal)
  • 1 teaspoon roasted Peanuts
  • 1/2 teaspoon Salt (add more if needed after tasting)
  • 1/4 cup Water

For Tempering:

  • 2 teaspoon Sesame seed oil
  • 1 teaspoon  Mustard seeds
  • 2 teaspoon Urad Dal
  • 10 fresh Curry leaves 


  1. In a small pan, dry roast the Dalia and Peanuts till warm to touch. This will make it easier to grind them. Blend coarsely using the pulse feature on the blender.
  2. Add the rest of the ingredients to the blender. Add water as needed and grind to a smooth paste. You can adjust the thickness of the chutney by the amount of water you add. Transfer to a bowl.
  3. Heat 2 teaspoons of Sesame oil in a small pan, add mustard seeds (they will sputter, so be careful). Add urad dal and fry till golden brown. Switch off the flame and add the curry leaves (they will burst, so be careful).
  4. Add the tempering on top of the coconut chutney. Serve.

One Comment

  1. Delicious sounding chutney! The peanuts, raw mango are my favourite add ons to chutney too!


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