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top shot of two bowls of white coconut chutney (with a spoon, and 2 green chillies & pieces of ginger on the side)
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Coconut Chutney Recipe

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 225kcal

Equipment

Ingredients

  • 2 cup grated coconut
  • 2 green chilli
  • ¾ tsp tamarind paste (chinch)
  • tbsp chopped ginger
  • 1 tsp salt
  • 1 cup water

For tempering / tadka

  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds (rai)
  • 10 curry leaves (cadipatta)
  • ¾ tsp asafoetida powder (hing)
  • 1 dry red chilli optional

Instructions

  • 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.

For tempering / tadka

  • 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.

Video

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. 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.
  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. 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.

Nutrition

Calories: 225kcal | Carbohydrates: 10g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Sodium: 451mg | Potassium: 205mg | Fiber: 6g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg