Coconut chutney is a creamy, mildly spiced South Indian favorite that adds the perfect finishing touch to dishes like idli, dosa, and vada. Made with freshly grated coconut, green chilies, garlic, and roasted gram, this easy-to-make chutney is rich, refreshing, and full of flavor in every spoonful. Whether you're new to Indian cooking or a longtime fan, this classic condiment is a must-have on your table.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
This flavorful coconut chutney has a subtle hint of sweetness and pairs perfectly with South Indian dishes like Idli, Dosa, or Uttapam. It's easy to customize with just a few simple swaps, making it a versatile and delicious addition to any meal.
In our home, this chutney has become a staple, especially for my younger son, who takes his food pairings very seriously. He insists on this classic white chutney every time I make South Indian dishes, and I suspect he got that love from my husband.
Having grown up in a South Indian neighborhood in Mumbai, my husband spent countless weekends enjoying breakfast at tiny Udipi restaurants with his school friends. Now, every time we visit India, he takes our boys on nostalgic food trails to those very spots. It has become a cherished family ritual, and this chutney always brings those memories back to our table.
Ingredients Tips for Coconut Chutney
All the ingredients needed for this recipe are easily available at local Indian grocery stores.
- Coconut - freshly grated coconut or frozen grated coconut works just as fine. I use frozen grated coconut from either Deep, Daily Delight, or Anand brand. You can also use unsweetened desiccated coconut, just make sure to add an extra ¼ cup of water when blending.
- Roasted Chana Dal - helps thicken the chutney and adds body to the chutney. You can also use raw peanuts instead. Note: Roasted chana dal is not the same as chana dal that is used to make dal or khichdi.
- Garlic - a clove of fresh garlic adds a hint of pungent, spicy flavor
- Chilies - Indian green chilies work best for this recipe, but you can also use jalapenos or serranos instead.
- Lemon - fresh lemon juice balances the spicy flavors while adding brightness to the chutney.
- Tadka - tempering of oil, mustard seeds, asafoetida, curry leaves, and dried red chili adds an earthy, smoky finishing touch to the chutney.
How to make Coconut Chutney
Serving
Serve it with your favorite South Indian dishes. I love to serve it with Quinoa Oats Dosa, Quinoa Idli, and Ven Pongal.
How to store
Easy to make, this vegan dip stays fresh in the refrigerator for up to four days and freezes well. So go ahead and double up the recipe and freeze it in small portions. When you are ready to enjoy, simply allow the chutney to thaw overnight in the refrigerator or at room temperature for half an hour.
Did you enjoy this chutney? You will love my homemade cilantro mint chutney that we love to smother on sandwiches and also use as a marinade.
Variations
This restaurant-style coconut chutney recipe is easy to tweak with different ingredients to make interesting variations:
- Use half and half of roasted gram lentils and peanuts for an extra creamy and nutty chutney
- If you have run out of roasted gram lentils, replace the entire quantity with roasted peanuts
- Use an inch of ginger in place of garlic for a different flavor
- Add urad daal (split black gram) in the tempering for a crunch
- Add a dried red chili to the tempering for smoky flavor and heat
- You can skip the tempering altogether, and the chutney will still be as delicious
Recipe
Coconut Chutney
Equipment
Recipe Video
Ingredients
- ¾ cup coconut fresh frozen or unsweetened dry desiccated
- 2 tablespoons split roasted chana daal or roasted peanuts
- 1 garlic clove peeled
- 1 to 2 green chili
- ½ teaspoon cumin seeds
- ½ teaspoon kosher salt
- 1 teaspoons sugar optional
- ⅓ cup water add more as needed
- 1 teaspoons fresh lemon juice
Tadka (optional)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida optional
- 6 to 8 curry leaves washed and pat dried
- 1 dried red chili optional for more spicy chutney
Instructions
- Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
- Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
- Pour the tadka over the chutney and stir in.
Nutrition
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Parul says
Thank you for this amazing recipe. You've given so many options that it was very easy to make with whatever was at hand. I added peanuts, but left out garlic and chillies. It came out great! Really made the meal special.
Swati says
Hi there, while grinding the chutney it started leaving grease, and after wards it became into big chunks of coconut oil. I had to throw thee tire batch away. I used fresh coconut and then peeled it and grinded it with my Bella cucina wet grinder that has the four blades.
Archana says
I have a feeling it got over processed.
Toral Kale says
how can u make sure that its not over processed b/c this has happened to me as well ... should the frozen coconut be completely defrosted? should we toast it ?
Archana Mundhe says
yes, the coconut should be thawed before blending and should be at room temperature. No need to toast.
Toral Kale says
Worked like a charm ! Big hit. I think the biggest mistake was the overprocessing ...
Stella says
I’m using frozen coconut and also a blendtec, but I’m unable to get it as smooth as yours in the photo. Any tips? Mine also doesn’t look as white/ creamy, maybe because I’m using roasted peanuts?
Archana says
Allow the frozen coconut to come to room temperature before grinding and that should help also add more water if needed.
Samana says
This chutney was very good and the recipe was very easy! Tasted like it came from a restaurant. Even my MIL loved it and she does not try new things! Thank you Archana!
Archana says
Thank you for the feedback!
Myrrha says
This paired with the Masoor Dal Chila is my new favorite breakfast! It’s delicious and so filling.
Rita says
Simple recipe. Real taste.
Archana Mundhe says
Thank you Rita!
Mohammed says
nice i need the Madras Sambhar receipe my wife is nkt indian i missed the idly, medu vada with chutney and sambhar thanks
Jz says
Love this recipe! Better than traditional ones that I tried to make with frozen coconut. This one somehow tastes like the chutney one can make only with fresh coconut
Archana Mundhe says
I am so happy you enjoyed it! I spent a lot of time testing to make sure the flavors stayed bright and authentic, so hearing that it tastes like it was made with fresh coconut makes me so happy. It really is the perfect accompaniment to idli or dosa!
Sridhar Venkatachalam says
Best Recipe I ever had in my life , Thanks a lot
Archana Mundhe says
Thank you so much for your kind words.
Kimberly Patel says
I love this coconut chutney!
Archana Mundhe says
Thank you Kimberly! Its a staple in my kicthen too.