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Coconut Chutney

Coconut Chutney

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

Course Side Dish
Cuisine Indian
Keyword chutney, coconut, sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 125 kcal


  • 1 Cup grated Coconut frozen or fresh
  • 1 Green Thai Chili
  • 1/4 Cup Raw Mango fresh or frozen
  • 1 Tablespoon Roasted Gram Dal aka. Pottukadalai/Dalia
  • 1 teaspoon Roasted Peanuts
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/4 Cup Water


  • 2 teaspoon Sesame Seed Oil
  • 1 teaspoon Mustard Seeds
  • 1 Tablespoon Urad Dal
  • 10 Curry Leaf fresh


  1. In a small pan, dry roast the Roasted Gram Dal 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.

For Tempering

  1. 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).

  2. Add the tempering on top of the coconut chutney. Serve.