Coconut Chutney

Every South Indian’s culinary journey begins with making simple coconut chutney because we all take this dish every day. Our breakfast platter is incomplete without the addition of creamy white chutney. We simply prepare coconut chutney by grinding fresh coconut meat & chillies and serve with most of the South Indian breakfast dishes.

img_7879-scaled Coconut Chutney
Coconut chutney

We prepare coconut chutney by adding many other ingredients to make it suitable for various breakfast dishes like idli, dosa, upma, uthappam, pongal, kichadi, etc., and also for savory snacks like vadai, bajji, etc. as shown below:

img_7924 Coconut Chutney
Coconut chutney in the South Indian breakfast platter
img_6394 Coconut Chutney
Onion uthappam with coconut chutney
img_5659 Coconut Chutney
Masal vadai with coconut chutney
img_0064 Coconut Chutney
Bajji with coconut chutney

Coconut Chutney Recipe:

While grinding the chutney we can also add fresh ginger for its health benefits, roasted Bengal gram (pottu kadalai) for adding volume, tamarind or curd for the tangy flavor, cashew nuts for making it creamy, herbs for adding color, and onion (or shallots) & garlic for the pungency. Finally, we temper the mustard seeds, black gram, curry leaves, and/or chopped shallots in sesame/ coconut oil and add them into the chutney to enhance the flavour.

Now let’s prepare the most common coconut chutney, you may also check out my other chutney recipes that go well with idli or dosa.

Time Taken : 3 min


  • Coconut pieces – 9 Nos. (each 1 inch)
  • Green chillies – 2 Nos.
  • Roasted Bengal gram (pottu kadalai) – 1 tbsp
  • Salt – 1/2 tsp
img_7872 Coconut Chutney
Coconut chutney ingredients

How to make coconut chutney:

  • Scrape off coconut meat’s brown skin using peeler (or you may use grated coconut).
  • In a mixer-grinder jar add green chillies, coconut, roasted grams and salt.
  • Grind them without adding water for 15 sec.
  • Add 25 ml water and grind for a minute to make a smooth paste.
  • Transfer to a bowl and serve with idli or dosa.

Tips & Tweaks:

  • Tempering: We usually prepare the tempering with mustard seeds, black gram, Bengal gram (optional), chopped onion (optional), and curry leaves and add it to the chutney. But when we add shallots (sambar vengayam) and/or garlic in to the chutney we don’t prefer to use the tempering.
  • Chutney using red chillies: We can also prepare chutney with red chillies to make it spicy. It is not required to make sambar if we make spicy chutney with red chillies, and it goes well with millet pongal, millet kichadi, or upma.
  • Spicy red chutney for wheat or millets dosa: When we make godhumai dosai, kurunai dosai, ragi dosai, or any other millet dosai, it is required to make the chutney even more spicy. So we can use red chillies (or green chillies), onion (or shallots-5) and/or garlic (2 cloves) along with little tamarind to make the chutney pungent.
error: Content is protected !!