No South Indian breakfast is truly incomplete without a bowl of cool, creamy, and refreshing Coconut Chutney Recipe. This simple yet soul-satisfying condiment is made from freshly grated coconut, roasted Chana dal, green chilies, and a flavorful tempering of mustard seeds and curry leaves.
This coconut chutney recipe is not only quick and easy, but also very versatile – it pairs beautifully with idli, Dosa, Vada, upma, Pongal, and even as a spread for sandwich and wraps!
Bonus: Naturally vegan, gluten-free, and ready in just 15 minutes!
Table of Contents
📝Ingredients for Coconut Chutney Recipe
💎For the Chutney:
- 1 cup fresh grated coconut (or frozen, thawed)
- 2 tbsp roasted chana dal (Dalia)
- 1-2 green chilies (adjust to taste)
- ½ inch piece of ginger
- Salt to taste
- ¼-½ cup water (adjust for consistency)
💎For the Tempering (Tadka):
- 1 tsp coconut oil (or regular oil)
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 dried red chili
- 6-8 curry leaves
- A pinch of hing (asafeotida)
How to Make Coconut Chutney – Step-by-Step
✅Step1: Blend the Chutney
- In a blender, add grated coconut, roasted chana dal, green chilies, ginger, salt, and water. Blend until smooth but slightly grainy. Add more water as needed for your desired consistency.
✅Step2: Prepare the Tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal, red chili, curry leaves, and hing. Saute for 30 seconds until the dal turns golden and aromatic.
✅Step3: Combine & Serve
- Pour the tempering over the chutney and mix well. Serve immediately for the best taste.
🍽Serving Suggestions
- Serve chilled or a room temperature with hot idlis, crispy dosa, soft uttapams, upma, or Pongal.
- Use as a dip for evening snacks like vada, pakoras, or samosas.
- Spread on sandwiches or wraps for a fusion twist.
- Pair with any South Indian meal to bring authenticity and freshness to your plate.
📦Storage & Reheat Tips
- Coconut Chutney is best served fresh, but you can refrigerate leftovers in an airtight container for up to 2 days.
- If using frozen coconut, thaw it completely before blending for best texture.
- Stir well before serving again, as it may thicken or separate slightly.
- Do not freeze– coconut texture may become gritty or watery.
- For longer storage, you can skip tempering and add it fresh just before serving.
💡Tips & Variations
- No roasted Chana dal? Use-soaked regular Chana dal or peanuts (lightly roasted).
- Add a clove of garlic for a stronger flavor.
- Mix in a few mints or coriander leaves for a herby green chutney variation.
- For a Spicer version, use more green chilies or add red chili flakes.
⭐Final Thoughts
This Coconut Chutney Recipe is the definition of simple food done right. With just a few ingredients, you can get a creamy, cooling, and perfectly spiced chutney that transform every South Indian meal into something extra special.
Once you try this homemade version, you’ll never go back to store-bought!
🔗Related Recipes You’ll Love:
- https://palak.theteacherpoint.com/wp-admin/post.php?post=3422&action=e
- https://palak.theteacherpoint.com/wp-admin/post.php?post=3413&action=edit
- [Spicy Tomato Chutney (coming soon!)]
✨Closing Note
There’s something truly special about a well-made Coconut Chutney – it’s more than just a side dish. It brings balance, freshness, and a burst of flavor to any South Indian meal. Whether you’re cooking for your family, preparing a festive breakfast, or simply enjoying a cozy Sunday brunch, this Coconut Chutney Recipe will always deliver on taste and tradition. Once you get the hang on it, you’ll find yourself making it again and again – not just because it’s easy, but beautiful it’s delicious, comforting, and made with love.