Coconut Chutney Recipe (South Indian Style)

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. 🙂

Jump to:

• Ingredients for Coconut Chutney
• How To Make Coconut Chutney
• Serving Suggestion
• Storing Coconut Chutney
• Other recipes you might like..
• 📖 RECIPE

Ingredients for Coconut Chutney

Ingredient notes

1. 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.
   
2. Water – Just like coconut, always use room temperature water to make chutney, and not cold water.
   
3. Tempering / Tadka – I have gone with the classic South Indian tempering of mustard seeds and curry leaves, along with asafoetida / hing, and red chilli (which is optional). But if you prefer to, you can also add urad dal & chana dal in the tempering.
   
4. Potency of Ginger – Adjust the quantity of ginger based on the potency of your ginger. You will need less of a more potent ginger.
   
5. 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. I usually skip it.
   
6. 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

• Start with making the chutney base. For which in a mixer jar, 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.
  
• Then blend everything together, till it becomes one smooth paste. And the chutney base is ready.
  
• Transfer this chutney base to a serving bowl or any container of your choice, and set aside, as you make the tadka.

If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.

For tempering / tadka

• In a small tadka pan, add 1 tablespoon of coconut oil, and lightly heat it up.
  
• When it’s heated up, add a teaspoon of mustard seeds, and lightly roast it for a few seconds, till it starts to flutter and pop.
  
• Then add in 10 curry leaves and ¾ teaspoon of hing or asafoetida powder, mix it in, and let it lightly roast for another few seconds.
  
• When done, turn off the heat, and add the tadka to the chutney base made earlier, 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.

Storing Coconut Chutney

It’s best to always make and serve coconut chutney fresh.

But if you have leftover chutney that you want to store, you can store it in the fridge for a day or so. However it’s best to store it in 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.

Other recipes you might like..

⭐️ Fool-proof idli batter recipe (detailed guide)

⭐️ Red coconut chutney (with chillies & garlic)

⭐️ Coriander mint chutney (with yogurt)

⭐️ Green sandwich chutney (with peanuts)

⭐️ 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

This recipe was first published in Mar 2021, and has been republished with updated instructions, notes & tips, step images as well as video in Oct 2022.

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