coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney |

Coconut Chutney ( Desi Khana)

coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney | with 16 amazing images.

This super popular coconut chutney recipe is made by grinding grated coconut, coriander, roasted chana dal, green chillies, kadi patta with some water. The nariyal chutney is then topped with a tasty tempering.

Coconut chutney is to South Indians what green and sweet chutneys are to the North. It is served almost every day as a part of the breakfast spread, and sometimes at lunch and dinner times too, if there is any kind of snack being served.

It is best to serve the coconut chutney within a few hours of making it. The good news it stays good for 2 days if packed in a air tight container and kept in the fridge.

Serve the South-Indian coconut chutney with snacks like uttapam, idlis, dosas and vadas.

Enjoy coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney with detailed step by step photos and video.

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Coconut Chutney ( Desi Khana) recipe - How to make Coconut Chutney ( Desi Khana)

Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cup (14 tbsp )
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For coconut chutney

    For coconut chutney
  1. To make coconut chutney, combine the coconut, coriander, roasted chana dal, green chillies, 4 curry leaves, salt and a little water and blend in a mixer till smooth.
  2. Transfer the chutney into a bowl and keep aside.
  3. Heat the oil in a small non-stick pan and add the mustard seeds and urad dal.
  4. When the mustard seeds crackle, add the asafoetida, remaining 4 curry leaves and red chillies and sauté on a medium flame for a few seconds
  5. Pour this tempering over the coconut chutney and mix well.
  6. Refrigerate the coconut chutney and use as required.

Coconut Chutney Video by Tarla Dalal

Coconut Chutney ( Desi Khana) recipe with step by step photos

How to make coconut chutney

  1. In a mixer jar, add the grated coconut. You can use fresh or frozen coconut. Many people prefer using the white meat of the coconut and remove the outer brown skin. That totally depends upon you.
  2. For a green version of coconut chutney, we will add a handful of coriander.
  3. Now add 3 tbsp of roasted chana dal. You can use roasted peanuts instead of chana dal.
  4. Add roughly chopped green chillies. Increase or decrease the amount of chilies to make a hotter or milder chutney.
  5. Add 4 curry leaves. Kadi Patta provides a unique flavour to the coconut chutney. You can even add onion, garlic or ginger to enhance the flavour of this chutney.
  6. Add salt to taste.
  7. Using around 3/4 cup of water blend the green coconut chutney.
  8. After grinding to a fine paste, it will look like this!
  9. Transfer the chutney into a bowl.

Tempering coconut chutney

  1. For the tadka of coconut chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavoured oil. Once the oil is hot, add the mustard seeds.
  2. When the seeds crackle, add urad dal and a pinch of asafoetida.
  3. When the urad dal turns light brown in colour, add the remaining 4 curry leaves.
  4. Finally, add broken pieces of Kashmiri red chilli. Sauté on a medium flame for a few seconds.
  5. Mix well and pour this tempering over the coconut chutney.
  6. Mix the coconut chutney well.  A perfect side dish for South Indian breakfast is ready!
  7. Refrigerate and use Coconut Chutney as required. It is best to consume it fresh.
  8. Enjoy the South-Indian coconut chutney with South-Indian tiffin snacks like uttapam, idli, dosa and vada. The coconut chutney also tastes amazing with upma and pongal.

Like coconut chutney

  1. Like cocount chutnety you can try out other South Indian chutney recipes from our collection like:

Instant Rava Uttapam, Jhatpat Suji Uttapam 
Sada Dosa 
Semolina and Vermicelli Idli, Rava Semiya Idli 
Semolina Pancake 

Nutrient values (Abbrv) per tbsp
Energy45 cal
Protein0.6 g
Carbohydrates1.4 g
Fiber1.1 g
Fat4.1 g
Cholesterol0 mg
Sodium3.7 mg

RECIPE SOURCE : Desi KhanaBuy this cookbook
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