Coconut Chutney Recipe

Posted on February 19th, 2012 by
Coconut Chutney Recipe
Serves 4 people
5 minutes

Coconut chutney is a great accompaniment for idlis, dosas and uttapams. Coconut, green chilies, roasted chana dal are blended together with salt and lemon juice. Coconut chutney is seved as side-dish or condiment in southern parts of India.


  1. Combine all the ingredients and blend in a mixer till smooth.
  2. Store refrigerated in an air-tight container and use as required.


  • 1 Cup Frozen Coconut, grated and thawed
  • 2 Green Chilies, chopped
  • 1 Tablespoon Roasted Chana Dal (Daria, Dalia)
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Water
  • Salt to Taste

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7 Responses to “Coconut Chutney Recipe”

  1. I had to most amazing garlic chutney while I was on holiday and now I’m craving it! Does anyone have a recipe? I’ve seen a lot containing coconut, but I’d prefer one without.


  2. I have tons of bananas, some coconut, and varieties of spices. I know how to make chutney, but I wonder how you’d do it

  3. A group of us went to Llanelli in Wales last week and went to an Indian Restaurant there – when they bought out the tray with the relishes/chutney etc to go with the popadoms, there was one we’d never seen before – It was made from coconut, was dry (not a paste) and green – and tasted great! Anyone got any idea what it was and how to make it – I can’t find anything like it on the net!

  4. Everytime i go to a restaurant to eat dosa they have this white coconut chutney that i cant seem to duplicate at home…does anyone have the recipe for it???? Its sooo good!

  5. coconut is high calorie wud be immensely helpful if u cud suggest some receipes without coconut…

  6. i am not able to make coconut chutney here in Croatia since i dont have the suitable blender. I have a multipractical food processor which is good for making dough,chopping etc..
    cud anyone tell me if i can use the above for chutneys(smooth soft paste) ..if yes which blade..

  7. Its called chamanthi (south India)… add fresh coconut grated, chillies green or red, ginger, salt and some water to blend into a smooth paste. Eat same day raw as this or saute lightly in oil with mustard seeds and curry leaves. Heap it on plain cooked rice, dosa, idli, pancakes, noodles etc. Enjoy!

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