No Masala dosa, Idly Sambar, Vada Sambar is complete without the coconut chutney. Coconut chutney is like the soul of these dishes. Whenever we prepare South Indian food I make it a point to prepare lots of coconut chutney and eat truck loads of it.

Coconut chutney is either prepared with fresh coconut or one can also use frozen or desiccated coconut. I personally like to use desiccated because it’s easier to store and easily available. Also adding roasted chana dal/split bengal gram gives the chutney a unique taste and aroma.

Serves – 2 people


  • 250 gms desiccated coconut
  • 1 inches square piece of ginger
  • 2 green chillies (can be altered as per preference)
  • 1 tbs roasted chana dal/split bengal gram
  • Salt to taste

For Tempering/Seasoning:

  • 1 tbs oil
  • 1 sprig curry leaves
  • 2-3 red chillies
  • 1tbs mustard seeds

Cooking Instructions – How to make Coconut Chutney: 

Grind all the ingredients together using little bit of water. (Coconut chutney is normally thick) Adjust salt as needed.

Now heat oil in a small pan/kadai/wok. Add mustard seeds, curry leaves and red chillies.


Once the seeds start fluttering and the leaves become crisp pour the blended ingredients over the tempering and mix it well.


Refrigerate the chutney and serve once cold, with dishes of your choice – Masala Dosa, Idli Sambar or even Sambar rice.


Looking for more Chutney Recipes? Do check out Mint Chutney and Tamarind Chutney