Coconut chutney recipe

Coconut chutney originated in South India. Coconut chutney was supposedly invented by a British officer who came to India. The date this chutney was created is unclear due to various internet sources claiming different dates. While this chutney's history is unknown, it has remained a popular chutney to serve alongside idli, dosa, Meda Vadu, and more. 


  • Grated coconut (70g)
  • Gram flour (2 tbsp)
  • Garlic (1)
  • Chilli (to taste)
  • Salt (1/4 tsp) 
  • Cumin seeds (1/2 tsp)
  • Water (1/3 cup)
  • Fresh coriander (handful)
  • Lemon juice (half a lemon)


  • Oil (1 tsp)
  • Red chilli (1)
  • Curry leaves
  • Black mustard seeds (1/4 tsp)
  • Asafoetida (pinch)


  1. Add coconut, garlic, cumin, chillies, salt, and fried gram to a blender.
  2. If you don't have fried gram, then dry roast peanuts until they are golden in colour.
  3. Let all of the ingredients cool, then add to a jar.
  4. Blend all the ingredients without water; this will help to produce a smooth chutney.
  5. Once everything is soft, begin pouring water in as it is needed.
  6. Taste it and add more salt & chillies if needed. Transfer the Indian relish to a serving bowl.
  7. Heat a pan with the oil, then add the black mustard seeds. When the mustard seeds crackle and pop, add in the red chilli and curry leaves. After the curry leaves have gone crispy, add the pinch of asafoetida, pour this mixture over your coconut chutney, and serve it with idli, dosa, vada, or Pongal. 

Frequently asked questions

Is coconut chutney good for you?

While coconuts are well known for their high levels of saturated fat, this coconut chutney can be consumed as part of a healthy balanced diet. A recommended serving of coconut chutney is one tablespoon and eating more than this may cause you to overeat sodium for the day.


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