Coconut chutney is a dip or chutney served with popular south Indian breakfast like dosa, idli and medu vada. I also serve this with evening south Indian tiffin dishes like mysore bonda, pakoda, aloo bonda etc. It is a gluten-free and vegan side dish or dip from South Indian cuisine.
What is Coconut Chutney ?
Coconut chutney is delicious South Indian chutney or dip which is made primarily with coconut. Along with coconut, I often add soaked peanuts, fresh green or red chillies, ginger and spices. And then finally I add a tempering of fried dal and crisp curry leaves for lot of flavour and taste. Coconut in hindi is known as Nariyal so this chutney is also known as Nariyal chutney.
Step by Step Recipe- Instructions
Prepare the Ingredients: Start by lightly roasting the peanuts (if using raw peanuts) or simply use already roasted ones. This adds a bit of nuttiness to the chutney. Grind the Chutney: In a grinder jar, combine fresh coconut, peanuts, ginger, green chilies, and salt. Blend until the mixture is coarsely ground. Add Water and Yogurt: Pour in the water and add yogurt (if using) to make the chutney smoother and creamier. Grind again until the chutney reaches a smooth consistency and set aside. Prepare the Tadka: In a small pan, heat coconut oil. Once hot, add hing, mustard seeds, whole red chilies, udad dal, chana dal, and curry leaves. Sauté until everything is sizzling and aromatic. Combine and Serve: Pour the sizzling tadka over the freshly ground coconut chutney. Stir well and serve it immediately with dosa, idli, or uttapam. Enjoy!
Ingredients for Coconut Chutney
Coconut Chutney Variations
You can make many variations by adding a variety of ingredients. Some of the most popular coconut chutney variations are: Mint Coconut Chutney: Other than above mentioned ingredients you can add fresh mint leaves to make it. Green Coconut Chutney: To make this chutney I often add coriander leaves which is a popular choice to make chutney. Or you can use combination of both coriander and mint leaves to make it. Kerala Style Red Coconut Chutney: The base remains same and few more ingredients like red chillies, shallots and few more are added to make Kerala style red chutney. Coconut and Peanuts Chutney: This Hotel style coconut peanut chutney is served with most of tiffin items in darshinis and roadside eateries.
Recipe Notes & Tips
Please read these small tips and notes to make the best coconut chutney for Idli and Dosa
Always use fresh coconut for making chutney, desiccated coconut does not give you the good result. I have added roasted peanuts to make the texture creamy, you can add either roasted gram dal or peanuts for a uniform texture, otherwise, it may turn out be watery. If you like you can add 2 tablespoons of yogurt while making chutney it adds a nice tangy taste. Never over process the chutney while grinding it because that may lead to separation of coconut oil which may not taste good and creamy. If you like to make hotel style coconut chutney, please adjust the amount of peanuts. Add a little more peanuts which makes smooth chutney. The classic version has more coconut and is slightly coarse in texture.
How to make Chutney with desiccated coconut
I generally do not advice using dried or desiccated coconut for making chutney. It tastes best either using Fresh coconut or Frozen coconut. But if you must make it with desiccated one add hot water to make it and keep the rest of the ingredients same as this recipe.
How to Serve Coconut Chutney
This is best served as an accompaniment/dip/side with Dosa, Idli, vada, Uttapam, Upma or Pongal along with Hotel Sambar.
How to Store it?
This tastes best when served fresh. I sometimes make some extra chutney and store it in the fridge for up to 5-6 days. You can also freeze it if you want to store it for 10-12 weeks. Just don’t forget to take it out of freezer 12 hours before you want to eat and place it in the fridge to thaws. Thawing in the microwave does not work with coconut chutney.
More Such Recipes to Try
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Watch Hotel Style Coconut Chutney Recipe Video
📖 Recipe
