An authentic South Indian style coconut chutney recipe – the classic version that is quick & easy to make, easily adaptable to suit most tastebuds, and pairs extremely well with idlis, dosas, vadas, and appams.
This is the first coconut chutney recipe that I am sharing on the blog. And of all the many variations of coconut chutney, I chose to go with this one, because this is the one I think of first, when I think of coconut chutney. Especially if I am looking to make coconut chutney for idli, dosa etc. It’s my go-to version.
Because it’s pretty much the classic version, which is fairly quick and simple to make, and easily adaptable to please any tastebuds (see ingredient notes). And you can even adjust the consistency based on your preferences. I personally use a thicker chutney for dosa, and thin it out a little for idli, by just adjusting water and salt.
That being said, there are other varieties of coconut/nariyal chutney that are just as delicious, like the red coconut chutney (using red chillies, garlic & coriander seeds), and green coconut chutney (using fresh coriander leaves).
And I’d strongly recommend trying them all out, one by one (if you haven’t already). But if you are looking for a place to start, start with this classic white chutney. 🙂
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Ingredients You Need
Ingredient notes
- Grated Coconut – You can use fresh or frozen grated coconut. If using frozen coconut, ensure to thaw it, and bring it to room temperature, before using it to make chutney, else it will not blend to form a smooth chutney, and instead the chutney will look a little lumpy.
When using frozen coconut, it’s best to thaw the coconut in the fridge overnight, and then let it come to room temperature on the counter, or heat the amount you want in a microwave for 10-15 seconds, till it comes to room temperature. - Tempering / Tadka – I have gone with the classic South Indian tempering of mustard seeds and curry leaves, with asafoetida / hing, and red chilli. But if you prefer to, you can also add urad dal & chana dal in the tempering.
- Chillies vs Tamarind – You can adjust the number of green chillies based on your preference. Just adjust the amount of tamarind accordingly, as tamarind will balance the spice. Here also factor in the red chilli(es) if you are going to add it in the tadka.
- Potency of Ginger – Adjust the quantity of ginger based on the potency of your ginger. You will need less of a more potent ginger.
- Consistency of Chutney – Adjust the consistency of the chutney based on your preferences. For a more liquid-y chutney, add more water, and adjust salt accordingly.
How To Make Coconut Chutney
- In a mixer, add in the grated coconut, green chillies, tamarind paste, chopped ginger, salt & water.
- Blend till it is all one smooth homogenous mixture.
- When done, transfer the chutney from the mixer to another bowl.
- In a tadka pan, lightly heat up the coconut oil, and add in the mustard seeds.
- When the mustard seeds start popping, add in the curry leaves, asafoetida (hing), and red chilli (optional), and give everything a quick mix.
- In 30-60 seconds, when everything is roasted, take the tadka pan off the heat.
- Add the tadka to the chutney, and mix it in.
Coconut chutney is ready to serve.
Serving Suggestion
You can serve this coconut chutney with a wide variety of items. This is my default chutney to serve with South Indian delicacies like idlis, dosas, vadas, and appams.
But it pairs well with sabudana vada too. Though my personal favorite with sabudana vada is the green coconut chutney.
Storage
It’s best to always make and serve coconut chutney fresh.
But if you want to store it, you can store it in the fridge for 1-2 days. However it’s best to use an air-tight glass container, and use a fresh spoon every time you remove chutney to use.
Also, the chutney will dry up in the fridge, so when you want to use it, take it out from the fridge, let it thaw on the counter at room temperature for a bit, and then add in warm water to thin out the chutney, and adjust salt if needed.
You can also freeze coconut chutney, in a freezer safe glass air tight container. But like I said earlier, coconut chutneys are best made, served and consumed fresh.
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⭐️ How to freeze green chutney (something I did when we limited grocery trips, back when we all first started the extended stay at home phase).
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Coconut Chutney Recipe (Nariyal Chutney)
Equipment
Ingredients
- 2 cup grated coconut
- 1½ tablespoon chopped ginger
- 2 green chilli
- ¾ teaspoon tamarind paste (chinch)
- 1 teaspoon salt or to taste
- 1 cup water
For tempering / tadka
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds (rai)
- 10 curry leaves (cadipatta)
- ¾ teaspoon asafoetida powder (hing)
- 1 dry red chilli optional
Instructions
- In a mixer, take 2 cups of grated coconut, 1½ tablespoon of chopped ginger, 2 green chillies, ¾ teaspoon tamarind paste, 1 teaspoon salt (or to taste), along with 1 cup of water.
- Blend till it all becomes one smooth paste.
- The chutney base is ready. Transfer to a serving bowl or container of your choice.
For tempering / tadka
- In a small tadka pan, take 1 tablespoon of coconut oil, and lightly heat it up.
- To it, add 1 teaspoon of mustard seeds, and let it roast for a few seconds, till it starts to pop.
- Then add in 10 curry leaves, and ¾ teaspoon of hing (asafoetida powder), give everything a quick mix, and let it lightly roast for another few seconds.
- When done, take the pan off the heat, and add the tadka to the chutney base made earlier, and mix it in.
- Coconut chutney is ready to serve. It pairs extremely well with idlis and dosas, as well as vadas and appams.
Notes
- Grated Coconut – You can use fresh or frozen grated coconut. If using frozen coconut, ensure to thaw it, and bring it to room temperature, before using it to make chutney, else it will not blend to form a smooth chutney, and instead the chutney will look a little lumpy.
When using frozen coconut, it’s best to thaw the coconut in the fridge overnight, and then let it come to room temperature on the counter, or heat the amount you want in a microwave for 10-15 seconds, till it comes to room temperature. - Water – Just like coconut, always use room temperature water to make chutney, and not cold water.
- Potency of Ginger – Adjust the quantity of ginger based on the potency of your ginger. You will need less of a more potent ginger.
- Chillies vs Tamarind – You can adjust the number of green chillies based on your preference. Just adjust the amount of tamarind accordingly, as tamarind will balance the spice. Here also factor in the red chilli, if you are going to add it in the tadka.
- Consistency of Chutney – Adjust the consistency of the chutney based on your preferences. For a more liquid-y chutney, add more water, and adjust salt accordingly.
Nutrition
Video Recipe
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Jnanesha Shenoy
Without coconut chutney just can’t imagine eating idli, vada, dosas and most of South Indian dishes. Make it and enjoy 👍
The Love of Spice
That’s true. 🙂
Ramya Abhinand
A simple yet tasty accompaniment to traditional south indian dishes. I make coconut chutney quite often, but avoid the tamarind paste. Should try it with this as well. Sometimes I add coriander leaves for the green flavour( for sabudana vada and for the idlis as well). And your pictures are amazing….
The Love of Spice
Thank you so much, Ramya. <3
I have always used tamarind because my mom always did, and I got that from her, I guess. 🙂
Oh and I agree, while this chutney is my go-to for south indian dishes, I do love the green coconut chutney with sabudana vada. That is my favorite pairing.