Coconut Chutney Recipe (With 3 Variations and Storage Tips)

This coconut chutney is a staple whenever we make idlis, dosas or any other South Indian breakfast/snack. It is a really simple recipe and is ready in 5 minutes. Even novices can make coconut chutney easily.

My mother-in-law is from South India, and this is her recipe that is made very well by the husband, who is clearly the coconut chutney expert in the home. There are 2 coconut trees in my in-laws’ home, and my mother-in-law brings us those coconuts whenever she visits us. Those coconuts are sweet and make this chutney even more delectable.

Here is my easy and super tasty South Indian coconut chutney recipe:

Ingredients:

1 coconut

4 cloves garlic

2 green chillies

Handful of cilantro leaves

Salt

For tempering

1 tsp. oil

1/2 tsp. mustard seeds

1 pinch asafoetida

1 sprig curry leaves

1-2 dry red chillies

Recipe:

Blend together all the ingredients for the chutney till you get a smooth and thick chutney. Your chutney should be thick so use very little water. Add salt to taste.

Now before serving, give a tempering by heating oil. Add mustard seeds and allow to sputter. Add asafetida or heeng along with dry red chillies and curry leaves. Turn off the heat and tip over into the chutney.

Serve the coconut chutney.

Pro Tips:

If you don’t like garlic then you can skip it. We love its taste in the chutney.

Variation 1

Adding a small piece of ginger along with few mint leaves enhances the taste of the chutney. Sometimes when I don’t have cilantro (coriander) leaves, I use only mint leaves. Sometimes a combination of cilantro and mint leaves also works really well.

Variation 2

If you like white coconut chutney, the kind I used to have in my college canteens, just avoid cilantro leaves and make a chutney of the other ingredients and give a tempering. This one has a strong and sweet coconut taste.

Variation 3

Roasted gram tastes good in the coconut chutney and increases its protein content as well. You can use ½ cup coconut pieces or grated coconut and 1/2 cup roasted gram along with the other ingredients mentioned above and make this variation. You can add a tbsp. of tamarind paste to it if you like for added sourness.

Storage Tips:

1. Refrigerate the chutney after preparation and consume on the same day.

2. This coconut chutney can go bad easily and quickly when left outdoors and even within the fridge by next day.

3. In case you have more chutney than you can consume, add this chutney to enhance the flavour of your curry and to make it thicker.

4. This chutney is best prepared fresh and consumed within hours. You can make small quantities as well.

Coconut Chutney Recipe

Rachna Parmar

This is a classic South Indian coconut chutney recipe that goes very well with idlis, dosas, rava dosa, uttapam, vadas and so on. I have shared my tweaks and variations too.

5 from 1 vote

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Prep Time 5 mins

Total Time 5 mins

Course Chutney | Side

Cuisine South Indian

Servings 1 bowl

Calories 263 kcal

bowl

Ingredients

  

1x2x3x

• 1 coconut
• 4 cloves garlic
• 2 green chillies
• Handful of cilantro leaves
• Salt

For tempering

• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 pinch asafoetida
• 1 sprig curry leaves
• 1-2 dry red chillies

Instructions

 

• Blend together all the ingredients for the chutney till you get a smooth and thick chutney. Your chutney should be thick so use very little water. Add salt to taste.
• Now before serving, give a tempering by heating oil. Add mustard seeds and allow to sputter. Add asafetida or heeng along with dry red chillies and curry leaves. Turn off the heat and tip over into the chutney.
• Serve the coconut chutney.

Notes

If you don’t like garlic then you can skip it. We love its taste in the chutney.
Variation 1
Adding a small piece of ginger along with few mint leaves enhances the taste of the chutney. Sometimes when I don’t have cilantro (coriander) leaves, I use only mint leaves. Sometimes a combination of cilantro and mint leaves also works really well.
Variation 2
If you like white coconut chutney, the kind I used to have in my college canteens, just avoid cilantro leaves and make a chutney of the other ingredients and give a tempering. This one has a strong and sweet coconut taste.
Variation 3
Roasted gram tastes good in the coconut chutney and increases its protein content as well. You can use ½ cup coconut pieces or grated coconut and 1/2 cup roasted gram along with the other ingredients mentioned above and make this variation. You can add a tbsp. of tamarind paste to it if you like for added sourness.
Storage Tips:
1. Refrigerate the chutney after preparation and consume on the same day.
2. This coconut chutney can go bad easily and quickly when left outdoors and even within the fridge by next day.
3. In case you have more chutney than you can consume, add this chutney to enhance the flavour of your curry and to make it thicker.
4. This chutney is best prepared fresh and consumed within hours. You can make small quantities as well.

Nutrition

Nutrition Facts

Coconut Chutney Recipe

Amount Per Serving

Calories 263 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 14g88%

Sodium 312mg14%

Potassium 208mg6%

Carbohydrates 19g6%

Fiber 8g33%

Sugar 6g7%

Protein 3g6%

Vitamin A 132IU3%

Vitamin C 36mg44%

Calcium 22mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Do try this easy coconut chutney recipe at home. If you like this recipe, I request you to give it a star * rating either on the recipe card or in the comments. Thanks.

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