Coconut Chutney Recipe (2024)

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Coconut Chutney is a popular south indian condiment which is served during breakfast with iidli, dosa, paniyaram, masala dosa, pongal and vada. Learn how to make different variation of the classic coconut chutney easily with my step by step guide to detailed recipe and pictures.

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TABLE OF CONTENTS

1.About Coconut Chutney Recipe

2.Watch Coconut Chutney Recipe Video

3.Coconut Chutney Ingredients

4.Which Coconut to use for Chutney

5.Serving Suggestions

6.Expert Tips

7.How to Make Coconut Chutney (Step-wise Pictures)

8.Frequently Asked Questions (FAQ)

10.📖 Recipe Card

Coconut Chutney

Coconut chutney takes place in our breakfast menu quite often, whole family loves coconut chutney. I make quite a few variations to it each time. I have covered all the variation of the chutney which I make in this recipe post of coconut chutney.

About Coconut Chutney Recipe

Coconut Chutney | Thengai Chutney | Nariyal Chutney is one of the most popular south indian chutney variety. Typically served during breakfast. But let's not forget that this classic condiment pairs well with snacks like pakora and vada.

Coconut chutney is made with coconut, green chillies or red chillies, garlic, roasted gram dal, salt. A essential tempering is given with coconut oil, mustard, urad dal, chana dal, curry leaves which adds a nutty note to the chutney.

I have shared a version of making hotel style coconut chutney along with 6 other version of making coconut chutney in this post so make sure you read till the end. Different versions of this coconut chutney pairs beautifully with our Indian breakfast dishes. So learn how to make this classic coconut chutney many different ways.

Along with this recipe, make sure you check my capsicum, onion, tomato chutney varieties too.

Watch Coconut Chutney Recipe Video

Coconut Chutney Ingredients

Coconut Chutney can be made many different ways. The most basic coconut chutney recipe is made with coconut, roasted gram dal, ginger & garlic(optional), green chillies, salt and a tempering is given.

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Fresh Coconut

Make sure you use freshly grated coconut (nariyal) when making coconut chutney. Also make sure when scraping coconut don't scrape the brown part of the shell which discolour the coconut chutney.

Roasted Gram Dal

Roasted gram dal, also known as udacha kadalai | pottu kadalai | pori kadalai is used in hotel style coconut chutney for giving creaminess and texture to the chutney. Some people like to add cashews in their coconut chutney for richness.

Green Chillies

Green chillies is used in hotel style coconut chutney. but dry red chillies can be used in certain version (recipe below). Also you can add more of less green chillies as per your taste.

Garlic & Ginger

Some people like to add ginger and garlic to enhance the taste of the coconut chutney. Fresh ginger and garlic adds wonderful aroma to the chutney.

Tempering Spices

Tempering is one of the main step in making the best coconut chutney. Frying whole spices like mustard seeds, urad dal, chana dal, dry red chillies, curry leaves in hot oil. This hot oil is poured over freshly ground nariyal ka chutney.

Optional Ingredients

Optional ingredients like shallots, chilli powder, curry leaves, onions, is added when grinding coconut chutney.

Which Coconut to use for Chutney

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Coconut chutney is traditionally made using fresh coconut. Whole coconut is broke using a special tool named as "vettu kathi" which looks like a heavy duty iron knife. Freshly cracked coconut is scraped or use a knife to remove the flesh from coconut. In some areas fresh coconut is not available, in which case you can use frozen coconut or desiccated coconut. To make coconut chutney using frozen or dried coconut, You should be doing some modifications to the recipe.

Desiccated coconut : Dried coconut doesn't have the moisture content to make chutney smooth. Also coconut chutney made with desiccated coconut will be grainy. So you can try making my roasted coconut chutney.

Frozen coconut: scrape fresh coconut and store in an air tight container. You can store the container in freezer and preserve more than a month. For making chutney, Take frozen coconut and other ingredients given in the recipe as mentioned in a blender. Use hot water for grinding the chutney which results in smooth coconut chutney.

Serving Suggestions

How to Make Chutney Idli | Serving Idli with Coconut Chutney

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Coconut chutney taste amazing when poured generously over mini idlies and served as chutney idli. It taste amazingly delicious and it is my favorite, I am still not sure why this didn't get as popular as sambar idli.

I followed the recipe of my coconut chutney given below made with roasted gram dal. Make sure you make chutney very runny. Add extra water when grinding coconut chutney. You might need to add extra green chillies and salt to the chutney. Make sure you give a tempering with coconut oil.

Coconut Chutney is a popular south indian breakfast dish which goes well idli, dosa, paniyaram, masala dosa, pongal, upma & Vada. I love to serve coconut chutney with piping hot rava kichadi.

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Expert Tips

  • Use fresh coconut when making coconut chutney. This results in the creamy and fragrant chutney.
  • Use required amount of green chillies when making chutney.
  • Garlic and ginger adds aroma so don't skip them.
  • For tempering use coconut oil for aroma.
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How to Make Coconut Chutney (Step-wise Pictures)

1)Take coconut in a blender jar.

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2)Add in green chillies

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3)Add in roasted gram dal | pottu kadalai.

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4)Add salt to taste.

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5)Add in ginger and garlic

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6)Grind to a smooth puree

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7)Add more water to adjust the consistency. Mix well and set aside. At this point taste and adjust the salt.

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8)Now make tempering. Heat coconut oil in a small tadka pan. Add mustard seeds, urad dal and curry leaves. You can add dry red chillies as well.

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9)Pour this over chutney and mix.

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10)Serve

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Frequently Asked Questions (FAQ)

Can I make coconut chutney with frozen coconut?

The Answer is Yes you can make coconut chutney with frozen coconut. First Thaw the frozen coconut for at least 15 mins prior grinding. Use hot water when grinding the chutney to get smooth texture and to prevent the fats from coconut separating.

How to Make Coconut Chutney White in Colour?

  • Try to use young tender coconut. Not so tender. it should be little young coconut.
  • Grate coconut till the white part alone. Don't scrape it too much so the grated coconut gets the brown shell parts.
  • Don't add anything except green chillies. That too very less green chillies.
  • Make seasoning using coconut oil and very less whole spices.

How do you preserve coconut chutney for a long time?

  • Use fresh coconut for making coconut chutney.
  • When grinding the chutney make sure the blender doesn't heat up.
  • You can store coconut chutney in fridge upto 2 days.
  • Make sure you store it in fridge in an air tight container immediately after making to retain its freshness.

Coconut Chutney Variations

White Coconut Chutney Recipe

If you are wondering how they make the pure white coconut chutney in hotel. This is how. Some hotels make their coconut chutney usually with just green chillies and give minimum tempering to keep their chutney white.

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  • Take 1 cup coconut, 1 chilli, salt in a blender.Add little water and grind into a smooth paste.
  • Make tempering, heat 1 tsp coconut oil, add ½ tsp mustard, ½ tsp urad dal and curry leaves.Pour this into the chutney and mix. Serve.

Coconut Chutney Recipe(Kerala Style)

This is a Quick coconut chutney recipe with shallots adds keralan flavors and taste to the chutney. It goes so well with dosa and idlis.

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  • Take all 1 cup coconut, 2 tsp chilli powder, 1 piece ginger, 4 garlic, 2 shallots and salt in a blender, add some water and blend it to a smooth paste.Transfer this to a bowl.
  • Now heat 1 tbsp oil in a small kadai. Add 1 tsp mustard seeds, 1 tsp urad dal, curry leaves and 2 tbsp chopped shallots. Saute for a min or till the onions turn golden.
  • Pour this over the chutney and mix well.Serve.

Red Coconut Chutney Recipe

Spicy red coconut chutney made with coconut, dry red chillies, garlic which is ground with salt and tamarind and gets a simple tempering.

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  • Take 1 cup coconut, 2 dry red chilli, 4 garlic, salt and a small piece tamarind in a blender and puree.
  • Make tempering, heat 1 tbsp oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal and curry leaves.Pour this into the chutney and mix. Serve.

Green Coconut Chutney Recipe

Coriander coconut chutney is a flavourful way to make coconut chutney. Adding a bunch of fresh coriander leaves adds so much freshness to the chutney. Instead of coriander leaves you can add mint leaves too.

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  • Take 1 cup coconut, ½ cup coriander leaves, 3 green chilli, 1 piece ginger, salt and small piece tamarind in a blender and puree.
  • Make tempering, heat 1 tbsp oil, add 1 tsp each of mustard, urad dal, cumin and curry leaves.Pour this into the chutney and mix. Serve.

Garlic Coconut Chutney Recipe

Looking for a coconut chutney that goes well with rice, Then this is the answer. Grind together 1 cup fresh coconut with 4 garlic, 4 dry red chillies and salt. Add minimal water and make this chutney pretty thick. This poondu thengai chutney goes well specially with neeragaram.

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Grind together 1 cup fresh coconut with 4 garlic, 4 dry red chillies with salt. Use very little water when grinding. This chutney doesn't need any tempering.

Roasted Coconut Chutney Recipe

Roasting coconut when making coconut chutney gives a toasted aroma to your chutney. I specially make this when serving dosa for breakfast.

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  • Heat 1 tbsp oil in a pan, add in 4 dry red chilli and 3 tbsp urad dal and cook till golden. Add in 1 cup coconut, a small piece tamarind and toss well for 2 mins.
  • Now take this in a blender, add salt to taste. Add little water at a time and puree till smooth.Serve with idli or dosa.

More Chutney Recipes

  • Peanut Chutney Recipe
  • Garlic Chutney Recipe
  • Chilli Chutney Recipe
  • Onion Chutney Recipe
  • Tomato Chutney Recipe
  • Capsicum Chutney Recipe
  • Ridge Gourd Peel Chutney Recipe
  • Chutney Sandwich Recipe

📖 Recipe Card

Pin

Coconut Chutney Recipe | Thengai Chutney Recipe | Nariyal Chutney

Coconut Chutney is a popular south indian condiment which is served during breakfast with idli, dosa, pongal and vada. Learn how to make different variation of the classic coconut chutney easily with my step by step guide to detailed recipe and pictures.

4.50 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 7 minutes minutes

Servings: 4 servings

Calories: 159kcal

Author: Aarthi

Ingredients

  • 1 cup Fresh Coconut (grated, packed & measured)
  • ¼ cup Roasted Gram Dal | Pori Kadalai | Pottu Kadalai
  • 4 Green Chillies
  • 2 cloves Garlic
  • 1 inch Ginger
  • Salt to taste
  • Water as needed

For Seasoning:

  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad dal
  • 1 sprig Curry Leaves

Instructions

  • Take all ingredients in a blender and make it into a fine puree by adding some water.

  • Pour that into a bowl and adjust the consistency with water.

  • Make tempering, heat oil and crackle mustard, urad dal and curry leaves.

  • Pour this over the chutney and mix well.

  • Serve with idly or dosa.

Video

Notes

    1. Use fresh coconut when making coconut chutney. This results in the creamy and fragrant chutney.
    2. Use required amount of green chillies when making chutney.
    3. Garlic and ginger adds aroma so don't skip them.
    4. For tempering use coconut oil for aroma.

Nutrition

Serving: 1servings | Calories: 159kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 154mg | Potassium: 90mg | Fiber: 6g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg

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Coconut Chutney Recipe (2024)

FAQs

What is coconut chutney made of? ›

Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut chutney is made with both red chillies or green chillies.

Why is my coconut chutney grainy? ›

To make coconut chutney using frozen or dried coconut, You should be doing some modifications to the recipe. Desiccated coconut : Dried coconut doesn't have the moisture content to make chutney smooth. Also coconut chutney made with desiccated coconut will be grainy. So you can try making my roasted coconut chutney.

How long does coconut chutney last in the fridge? ›

The chutney will keep for 2 to 3 days in the refrigerator (see note).

How do you increase the shelf life of coconut chutney? ›

To increase the shelf life of your chutney, you can also add hot mustard oil on top of the chutney and mix it well. This will also help in keeping the freshness intact.

Why does my stomach hurt after eating coconut chutney? ›

If you have a coconut allergy, you may experience symptoms after eating foods that contain coconut. These may include rash and hives, stomach upset, wheezing or coughing, and swelling of the lips, tongue, and face. After exposure to skincare products and shampoos containing coconut, contact dermatitis is more common.

What is traditional chutney made from? ›

Chutneys are made by slow-cooking fruit or vegetables with peeled ginger, garlic, Korintje cinnamon, and chilies. Spices and vinegar are added to preserve the chutney and give it a tangy flavor.

Why does coconut chutney taste bitter? ›

Coconut chutney, if it has herbs such as mint and cilantro, can sometimes taste bitter if you grind it for too long.

Why does my chutney taste bitter? ›

It can turn bitter if you grind it too much of for too long in the electric grinder. The oils in the leaves start to turn rancid.

How to know if coconut chutney is spoiled? ›

The best way to tell if opened chutney is bad is to check the smell and appearance. If it has an odd taste, an off odor, or if you see mold on it, throw it out immediately.

What to eat with coconut chutney? ›

You can eat coconut chutney with idli, dosa, vada, poori, Pongal, upma, bonda, goli baji, roti, chapatti, uttapam and many more. You can also serve it with rice.

Is coconut chutney healthy? ›

Coconut chutney has anti-bacterial components. It eliminates bacteria present in your body and keeps health-related problems at bay. Coconut is rich in fiber, which is good for the digestive system. Eating coconut chutney helps in improving bowel movement.

Can I freeze coconut chutney? ›

Pour the hot seasoned oil mixture will all the spices and curry leaves over the coconut mixture in the bowl. Stir a little and serve with the dosas. This chutney is good for up to 2 to 3 days if stored in an airtight container in the refrigerator or the freezer for up to 1 month.

Does chutney get better with age? ›

Daintily chopped vegetables can transform a good chutney into a brilliant one. Chutneys get better when left for a few weeks. They mature.

How to preserve homemade chutney? ›

Warm jams and chutneys should always be put into warm jars as if the glass is cold the sudden change in heat could cause them to crack. Once the jars are cool they should be clearly labelled and stored in a cool, dry and dark place. Jams and chutneys should last for up to 1 year if unopened.

Why hasn't my chutney set? ›

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

What the heck is chutney? ›

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

What is a chutney vs jam? ›

Most chutneys are jams, without the pectin and with an addition of vinegar, dried fruit, and spices for savory notes. Indian cuisine often pairs mango-rich and acidic chutneys with spicy mains. There is no added pectin in a chutney, and the added sugar tends to be a little bit lower.

What can you eat with coconut chutney? ›

You can eat coconut chutney with idli, dosa, vada, poori, Pongal, upma, bonda, goli baji, roti, chapatti, uttapam and many more. You can also serve it with rice.

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