South Indian Style Coconut Chutney |

South indian style Coconut Chutney Recipe

Coconut chutney recipe – When was the last time you visited an authentic south indian restaurant? If you have been there, yo will find a coconut based chutney served normally along side dosa, idli, etc. Being a north-indian (read bought up in sleepy town), I was less exposed to all south-indian cuisine, so when I got to Delhi (thankfully has got some decent south-indian food serving restaurants), I not only familiarised with scrumptious south-indian taste, I learnt lot more about south-indian cuisine.

South Indian Coconut Chutney |
South Indian Coconut Chutney Recipe |

I had tried to make this coconut chutney a few times earlier and I felt that the taste is just not what I have found in places like sarvana bhavan or chennai dosa or sangeetha. When I visited sarvana bhawan in 2017, I asked the chef how to make this chutney and chef shared the recipe happily.

South Indian Coconut Chutney |
South Indian Coconut Chutney |

This recipe contains the tips and tricks as shared by chef from savrana bhawan. I have ever since made this hundreds of time and got same tasty result.

This Coconut Chutney has a versatile flavour that goes well with most variants of Idlies and dosas. It fits well with plain, veggie-topped, or more exotic options like Rava Masala Dosa, Paneer Dosa or anything really. Making this chutney is fairly simple and easy. All you need is coconut, which is then ground and tempered with spiced.

In case you cooking some thing focussed on north-indian cuisine, you may like to try this mint coriander chutney

South Indian Coconut Chutney |

Coconut Chutney Recipe

Delicious coconut chutney which goes like a charm with dosa, idli, vada and other south indian delicacies.
5 from 3 votes
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Condiment
Cuisine Indian
Servings 2 Cups
Calories 512 kcal


  • 1.5 Cup Fresh Chopped Coconut
  • 3 Green chillies
  • 1 Inch Ginger
  • 1/4 Cup Roasted Chana Dal/ Daria
  • 1 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Asafoetida
  • 2 Dried Red Chillies
  • 10 Curry leaves
  • 2 Tablespoon Oil
  • 1 Tablespoon Salt As Per Taste


  • First of all, take out the fresh coconut from the shell and chop it into small pieces.
  • In a grinding jar, add chopped coconut, green chillies, chana dal/daria, salt and ginger piece. Now with the help of little water, grind it into a smooth paste and transfer it into a bowl.
    South Indian Coconut Chutney Recipe
  • Heat oil in a small pan on medium heat and add asafoetida and mustard seeds it. Once they crackle, add dried red chilli and curry leaves. let them roast for a minute. Add this tempering to the coconut paste and mix well.


  1. You can use roasted chana too instead of chana dal/Daria.
  2. You can store this chutney for one week easily in fridge.
  3. Don’t add too much water while grinding otherwise chutney will result be of runny consistency (which you do not want)


Nutrition Facts
Coconut Chutney Recipe
Amount Per Serving
Calories 512 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 24g150%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 3742mg163%
Potassium 530mg15%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 7g8%
Protein 9g18%
Vitamin A 189IU4%
Vitamin C 114mg138%
Calcium 22mg2%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
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2 thoughts on “South indian style Coconut Chutney Recipe

  1. Where is the roasted channa dal? That is what we use for this common preparation of south India. We only see whole cooked or soaked channa – chick peas.

    1. Neeta, if you see The Key Notes after the recipe, I have mentioned that I used Roasted chana, but you can use dal/Daria as well. All gives the same taste and texture to the chutney.

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