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Spicy coconut chutney recipe
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5 from 3 votes

Coconut chutney

Coconut chutney is a famous yet simple South Indian condiment made with grated coconut, Bengal gram, and tempered with curry leaves, whole dry red chilies, and mustard seeds. This particular recipe is twice tempered, rendering the coconut chutney spicier and more flavorful.
Course chutney, condiments
Cuisine Indian, South Indian
Diet Gluten Free, Low Calorie, Vegan
Keyword coconut chutney
Prep Time 5 minutes
Cook Time 1 minute
Servings 4
Calories 138kcal


  • Grinder


  • 1 cup grated coconut
  • 2 tbsp Bengal gram or chana dal
  • 1 clove garlic
  • 1/4 inch ginger
  • 2 slit green chilies
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 2 whole dry red chilies
  • 1 pinch asafoetida
  • salt to taste
  • 1 spring curry leaves


  • Dry roast Bengal gram for a minute.
  • Heat oil and temper with mustard seeds, whole dry red chilies, asafoetida and curry leaves.
  • In a grinder, blend coconut, gram, half of the tempered oil and spices, ginger, garlic, green chilies, and salt. Add water depending on the consistency you want.
  • Transfer to a bowl, add the remaining tempered oil and spices and mix.
  • Serve with idli, dosa, or vada.


Serving: 6g | Calories: 138kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 1028mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1320IU | Vitamin C: 150.6mg | Calcium: 250mg | Iron: 9.7mg