Coconut Chutney

Coconut Chutney - A south Indian Side dishCoconut chutney is the basic side dish for any south indian dishes like Idli, dosa, Pongal etc. It goes with any type of food and I like it even with Chappati/Poori. I may sound a bit weird. The reason was that, when I grew-up our house we had 4 coconut trees and invariably one mid-sized coconut was consumed by our family daily.

 Tree climber would come every 3 months and pluck coconuts. They are then separated and tender ones would be used first to prevent spoilage. We had a “manual de-husker” machine (I searched google to find this name) and it is my job to de-husk one daily.

 My mother then makes chutney in a granite stone called “Ammi”. Ammi used to crush the ingredients making it to release its respective juice, where as present day mixers cut the ingredients. The texture, smell and taste of the chutney made in “ammi” can be felt by me, as I write this post.

Even though it is the simplest side dish, I know of quite a few restaurants which are famous for their unique chutney. If you are a South Indian, I am sure you will have some names already in your mind.

There are very many variants of coconut chutney and here is one such variant.



Coconut Chutney


Recipe Cuisine: Indian | Recipe Category: Side dish

Prep time: 15 Mins | Cooking time: 5 Mins | Serves: 4


Coconut scraped – ½ cup

Green chillies – 2 or 3

Fried gram dal (Pottukadalai) – 2 Tsp

Ginger – ½ inch

Coriander leaves – ½ Tsp

Salt – as per taste


To temper:

Oil  – 1 Tsp

Mustard – 2 Pinch



  1. Place scraped coconut in mixer jar adding 2 table spoon of water and grind it well.
  2. Add salt, chillies, ginger and gram dal and give it a grind. Add few spoons of water, if need be.
  3. Lastly add the coriander leaves and give it a whisk.
  4. Temper with mustard preferably in coconut oil.

Do try this and let me know your feedback.


  1. In the first step, it is important to grind coconut alone well. This ensures that coconut milk is extracted and it gives sweet taste and bright color.
  2. After adding coriander, give only a whisk. Grinding it more will turn off the texture of chutney.
  3. Gram dal can be omitted from the above, and if so, spice and water has to be adjusted.


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