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The lip-smacking coconut chutney compliments all the South Indian thindi items like dosa, idli, vada, vada, panniyaram, kara-bath, pongal etc... It is exceptionally simple to make as no 'cooking' is involved. But often times it's the simplest of dishes that are the hardest to nail. Here is our version of it, hope you like it.

Coconut Chutney: Image


  1. Thaw frozen fresh grated coconut and bring it to room temperature. This is very important to ensure the chutney consistency is perfect. (If it is chill, the coconut cream will separate while grinding and the chutney will have white dots).

  2. If you are thawing it in the microwave, heat it for 20-30 seconds and let it sit on the counter for a minute. It should not be hot while grinding.

  3. If it is hot, the coconut will get cooked and alter the taste of the chutney.


  1. Grated coconut - 1 cup

  2. Ginger - 0.5"

  3. Tamarind pulp - 1.5 tsp (adjust to taste)

  4. Salt - 1 tsp (adjust to taste)

  5. Hingue - a pinch

  6. Green chilli - 1 small

  7. Cilantro chopped - 1 tbsp 

  8. Curry leaves - 4-5

  9. Lukewarm water- 1/4 cup (adjust consistency)

For Tempering:

  1. Coconut oil - 1.5 tsp

  2.  Mustard seeds - 1/2 tsp 

  3. Urad Dal (optional) - 1/4 tsp 

  4. Red chiilie - 1

  5. Curry leaves - 1 sprig

  6. Hingue - a pinch


  1. First, get the coconut ready. If using frozen fresh grated coconut, bring it to room temperature.

  2. In a blender (preferably chutney bowl attachment), put in the coconut, ginger, tamarind, salt, hingue and grind it fine with enough water.

  3. Open the lid, scrape the sides of the bowl

  4. Now add in green chilli, chopped cilantro, curry leaves and some more water if required

  5. Pulse a few times.

  6. The chutney consistency should not be too runny, nor too thick. It need not be too fine, but the coconut should be ground well and blend in evenly.

  7. Prepare the tempering and pour it on top of the chutney:

  • Heat the coconut oil on a low flame

  • Add in the mustard seeds and wait for it to splutter

  • Then add urad dal and red chilli (broken into 2-3 pieces) to it, and fry till the urad dal starts to turn brown.

  • Add in curry leaves and hinge, and switch off the flame.

  • Give it a good stir


  • Adjust the ingredient quantities to taste.  Especially tamarind, salt and green chilli

  • You can add/ delete ingredients like ginger, cilantro, curry leaves to enjoy variations.

  • You can also use seedless tamarind as is, instead of tamarind pulp.

Coconut Chutney: Recipes
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