Coconut chutney

Coconut chutney
Summary Not available
Diet : Vegetarian
Total time : 10 mins
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Coconut chutney

Summary Not available
Total Time10 mins
Course: Appetizer
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min, dip, South India
Person: 3
Calories: 524kcal


  • 250 g wet coconut grated
  • 100 g gram Lentils
  • 2 red chilli
  • 2 tsp salt
  • 5 teaspoon cumin seeds
  • 10 curry leaves
  • 1 tbsp lime juice
  • 2 tbsp oil
  • 1 tsp mustard
  • 1/4 tsp hing


  • Add coconut, ginger or garlic, cumin, green chilies,salt & fried gram to a blender or chutney jar
  • If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic
  • Cool all the ingredients and add them to the jar
  • Blend all the ingredients well without adding water
  • This helps to get smooth chutney
  • Scrape the sides
  • Blend until smooth
  • Pour water as needed and blend to get a smooth coconut chutney
  • Taste it and add more salt and chilies if needed
  • Transfer the chutney to a serving bowl
  • Optional – Tempering coconut chutney Heat a pan with 1 teaspoon oil
  • When the oil turns hot, add mustard seeds
  • (I also add a pinch of urad dal & it is optional
  • ) Soon they will crackle, then add broken red chili and curry leaves
  • When the curry leaves turn crisp, add hing and pour this over the coconut chutney
  • Serve coconut chutney with dosa, idli, vada or pongal


No extra notes


Calories: 524kcal | Carbohydrates: 38g | Protein: 13g | Fat: 39g | Saturated Fat: 26g | Trans Fat: 1g | Sodium: 1604mg | Potassium: 462mg | Fiber: 12g | Sugar: 8g | Vitamin A: 523IU | Vitamin C: 114mg | Calcium: 78mg | Iron: 6mg


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