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coconut chutney with idli
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4.73 from 18 votes

Coconut Chutney

Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Chutney
Cuisine: Indian
Servings: 4
Calories: 117kcal



  • 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
  • cup water add more as needed
  • 1 teaspoons fresh lemon juice

Tadka (optional)


  • 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.



Calories: 117kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 334mg | Potassium: 111mg | Fiber: 4g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 1mg
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