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  • Writer's pictureAarti Kapoor

Coconut Chutney

Coconut chutney, coconut, indisk mat, aartisfoodologue

Creamy, earthy and delicious – this chutney is perfect when served with dosa (rice and lentil crepes) or idlis (steamed rice and lentil dumplings). Dosa and idli are popular south indian dishes that take time, patience and practice to make (I will share the recipe for making dosas soon, since they are so delectable). Most homes in South-India make this chutney regularly to be eaten with breakfast or as a chutney to go with main course.

You can enjoy this chutney not only with south indian dishes but also as a dip with papadum’s, fries or toasted pita bread.

This chutney can be made and stored in the refrigerator for a week atleast.

Preparation time: 10 minutes

Serves: 4


50 gms of dessicated coconut or fresh coconut cut into small bits

1/2 tsp of tamarind paste

2 dry red chillies

10-12 leaves of fresh coriander

½ inch of ginger

1 tsp mustard seeds

5-6 fresh curry leaves

1 tsp white urad dal

A pinch of hing

1 tbsp sesame or any cooking oil

Salt to taste

coconut chutney, indisk mat, aartisfoodologue


If you are using dessicated coconut, soak the coconut in boiling water for 5-7 minutes. Now add the tamarind paste, 1 red chili, coriander leaves, ginger and salt in a blender and blend well. If using fresh coconut, just add it directly in the above mix and blend.

Blend the mixture to a paste like consistency. You may add 1-2 tbsp of hot water if the mixture is dry. Once the mixture is well blended, serve it into a bowl.

In a small pan, heat oil on high heat. Once hot add mustard seeds, 1 red chili, curry leaves, urad dal and hing. Add this tadka on the coconut paste. Serve this chutney alongside dosas or as a dip with papadum’s.

You can store this chutney in an airtight box in the refrigerator for a week.

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