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+ servings
a bowl of white coconut chutney.

Coconut Chutney Recipe (Nariyal Chutney)

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.
Course Accompaniment, Breakfast, Condiments
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Calories 224kcal



  • 2 cup grated coconut
  • 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


  • In a mixer, take 2 cups of grated coconut, 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.



  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. Potency of Ginger - Adjust the quantity of ginger based on the potency of your ginger. You will need less of a more potent ginger.
  4. 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.
  5. 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.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.


Calories: 224kcal | Carbohydrates: 10g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 451mg | Potassium: 205mg | Fiber: 6g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg