Coconut Chutney

Dear Foodies,

When it comes to chutney, I can create chutney with endless possibilities. Chutney is a prime condiments which goes with any Indian appetizer or main. Chutney can be sweet, spicy or tangy. It enhances the taste of any dish. Nowadays you can find chutney in the fridge section of many Indian grocery stores, but there is nothing like home-made chutney 😛 :P.

My family love to have chutney on side with any meal of the day. I keep many different varieties of chutney and it freezes very well.   This chutney which is made from fresh coconut goes well with many South Indian dishes. You can check out how to easily break coconut and remove flesh.

Preparation Time: 15 minutes

Cooking Time: 2-3 minutes


1 cup fresh coconut cut in small pieces.
2 cup chopped coriander leave with stems
2-3 tbsp roasted chana dal/dalia
4-5 garlic cloves
3-4 green chilies
1 inch piece of ginger
1 tsp cumin seeds
7-8 curry leaves
2 tbsp lemon juice

1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp urad dal
1 dry red chili
5-7 curry leaves
1 small pinch of asafoetida


1. In a mixer/blender jar add coconuts, chopped coriander leaves, roasted chana dal. garlic, green chilies, ginger, cumin seeds, curry leaves, lemon juice and salt. Add some water and blend/grind to a smooth paste. Taste and adjust salt or heat according to your taste. Tip: if you soak coconut in hot water for few minute, it will make smooth chutney. When ready, remove this chutney in a serving bowl. Lemon juice will keep this chutney green.
Grind chutney
2. Soon after the chutney is ready prepare tempering. For tempering, in a small pan heat 1 tbsp of oil on a low heat. Add cumin seeds, mustard seeds, urad dal. When mustard seeds starts to sputter, add curry leaves, dry red chili and asafoetida.  Pour this hot mixture over chutney immediately. Mix this well and store in air tight bottle in the freezer section for later use. You can keep it in fridge for 3-4 days. Tip: Don’t leave this chutney outside at room temperature, it will turn brown so either keep in the fridge or freezer for later use.Temper chutney
3. If you freeze it,  pull it out few minutes before serving. It goes well with many South Indian dishes like medu vada, dosa, idli.

Try this very easy to make chutney which is ready in few minutes using the ingredients from your pantry.

Also let me know if you have any questions regarding this chutney.

You can also find other recipe ideas below.
Chana Urad Dal Chutney
Mango Coconut Chutney
Tomato Chutney

Thank you for visiting my blog. Have fun cooking!

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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

10 thoughts

  1. I make coconut chutney for restaurant use. My concerns is the day I make and let it stay in fridge after sometime it starts to get dry . It’s no more soft and smooth texture. How can I avoid that from getting dry.

    Rukhsana husein

    Liked by 1 person

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