Skip to Content

Coconut Chutney

Sharing is caring!

Coconut chutney uses fresh or frozen coconut as a sweet base and combination of different aromatic spices to infuse it with a lovely flavor. You can use this recipe for dipping dosas or idlis.

Come JOIN US on our FACEBOOK group and be a part of our community and discuss various recipes, tips and tricks.

LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES

coconut chutney recipe for idli dosa

This Recipe's Index

What is coconut chutney 

Coconut chutneys make a great compliment to south Indian food. It has a sweet and spicy flavor that makes it perfect for dipping in your favorite dosas or idlis.

Coconut chutney is a thicker dipping sauce or can be used to cover your favorite South Indian dishes in. It uses many traditional Indian spices to give it an earthy, slightly spicy flavor that your whole family will love. 

Coconut Chutney Recipe Video

Ingredients to make coconut chutney

You’ll need to following ingredients when you make coconut chutney:

  • Grated coconut - You can use either fresh or frozen varieties.
  • Roasted Channa dal 
  • Ginger 
  • Green chili 
  • Tamarind 
  • Salt - You need to add this to taste.
  • Water

For the tempering, you’ll also need to have:

  • Oil - You can use your preferred oil to temper.
  • Dry red chili
  • Urad dal
  • Mustard seeds
  • Curry leaves

coconut chutney ingredients

How to make coconut chutney for dosa

When you’re ready, here’s how to make  coconut chutney:

  • First, add the coconut, channa dal, ginger, green chili, tamarind, salt, and water to a blender or food processor and grind into a coarse paste. If you like the chutney thinner and a little flowy, then feel free to add more water.
  • Next, in a separate pan, prepare the tempering by heating the oil, dry red chili, urad dal, and mustard seeds. Once the seeds start to splutter, add the curry leaves and then stir tempering into the chutney. 
  • Finally, serve the chutney.
coconut chutney recipe for dosa

What to serve with coconut chutney 

When we make coconut chutneys, we serve it along with dosa, masala dosa, or idli sambar. You can also serve it with rice, alongside a salad, or with your favorite entrees.

Recipe variations

When you make this coconut chutney for dosa or your favorite dippers, you can easily add a few variations, such as:

  • Add a little more water to make it a bit thinner
  • Mix up the spices to give it more heat or change up the flavors
  • Add a little bit of garlic for a bit more flavor and heat

Coconut Chutney Recipe

Pro tips to make the best coconut chutney

When you make chutney with coconut, you can follow these easy tips and tricks for the best results:

  • Squeeze the coconut to release some of the moisture for a thicker consistency
  • If needed, you can add a bit of water to thin it out some
  • Add more or less chili flakes to make it hotter or milder

What is coconut chutney made of?

Coconut chutney starts with coconut as the base. This gives it a subtle sweetness. You then add spices, peppers, and other flavors to give it a bit of heat and additional flavor.

Coconut chutney recipe for dosa

Is coconut chutney good for health?

Coconut chutney is very good for your health. It uses only vegetable fat, which is overall better for you. It also contains different spices and veggies that can help promote different aspects of your health when you eat it regularly, so you can enjoy the chutney and feel good eating it.

How do you store coconut chutney?

When you make this coconut chutney recipe, you can easily store it in an airtight container. It should last about 1 week in the fridge and can often taste a bit better a day or two after making it, when the flavors have merged.

Coconut Chutney Recipe

How do you make thick chutney?

This coconut chutney is very thick to begin with. If you find it is a bit watery, you can try to squeeze the coconut chunks a bit to release some of the moisture. Also, you can thaw frozen coconut before using and then squeeze the chunks to release additional moisture.

Do I use fresh coconut or frozen?

For our coconut chutney recipe, you can use either frozen or fresh. It really just depends on what you have access to or prefer.

Coconut Chutney

Other recipes you’ll love

Once you’ve tried this coconut chutney, you should make sure to try out some of our other favorite recipes:

Let us know what you think

If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!

About Anvita

Hi! I’m Anvita, the founder of The Belly Rules The Mind. I was born and raised in India but now I reside in the United States.

Founder of TheBellyRulesTheMind.netI love to travel and experience different cultures and cuisines. Having lived in different countries across the globe like, India, Australia, Germany and United States has taught to enjoy and appreciate culinary experiences. I believe that food brings people together.

As a self taught cook, I am always trying new recipes and variations to see what tantalizes my family's tastebuds. I am always trying to replicate meals from around the world that we have cherished. Hope you enjoy them too. Read more

Coconut chutney for idli dosa

Coconut Chutney Recipe

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Coconut chutney uses fresh or frozen coconut as a sweet base and combination of different aromatic spices to infuse it with a lovely flavor. You can use this recipe for dipping dosas or idlis.

Ingredients

  • Grated coconut – 2 cups
  • Roasted Channa dal – 2tbsp
  • Ginger – a small piece
  • Green chilli – 1no
  • Tamarind – a small piece or ¼ teaspoon if using paste
  • Salt – to taste
  • Water – ¾ cup or adjust to desired consistency

For tempering

  • Oil – 2 tbsp
  • Dry red chilli – 2no
  • Urad dal – 2 tsp
  • Mustard seeds – 2tsp
  • Curry leaf – handful

Instructions

  1. First, add the coconut, channa dal, ginger, green chili, tamarind, salt, and water to a blender or food processor and grind into a coarse paste. If you like the chutney thinner and a little flowy, then feel free to add more water.
  2. Next, in a separate pan, prepare the tempering by heating the oil, dry red chili, urad dal, and mustard seeds. Once the seeds start to splutter, add the curry leaves and then stir tempering into the chutney. 
  3. Finally, serve the chutney.

Notes

  • Squeeze the coconut to release some of the moisture for a thicker consistency
  • If needed, you can add a bit of water to thin it out some
  • Add more or less chili flakes to make it hotter or milder
  • Follow us for more delicious Recipes !

    Did you make recipe? don’t forget to come back and leave your feedback and star rating.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe

    Sharing is Caring

    Help spread the word. You're awesome for doing it!