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Coconut Chutney

South Indian condiment made with coconut pulp ground with other ingredients
Course Side Dish
Cuisine Indian
Keyword chutney, coconut, condiment, indian, plantbased, recipe, sauce, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people


  • Coconut - 1 cup
  • Green Chili - 2
  • Ginger - ⅛ tsp chopped
  • Yogurt - 2 tablespoons
  • Mustard - ¼ tsp
  • Urad Dal - ¼ tsp
  • Asafoetida - a pinch
  • Curry leaves - 4 to 6
  • Cilantro - 1 tsp chopped
  • Water - as needed
  • Salt - as needed
  • Oil - 1 tsp


  • Add coconut, green chili and ginger to a blender.
  • Grind the mixture while gradually adding water to get a smooth consistency. Be cautious when adding water as you do not want the chutney to be watery (think hummus).
  • Transfer the mixture to a bowl. Add salt, yogurt and mix well.
  • Prepare the seasoning. In a small fry pan, heat 1 tsp of oil. Add mustard seeds and close the pan with a lid. Turn the stove to low heat. The mustard seeds will start to splutter.
  • When the mustard seeds stop spluttering, add urad dal and asafoetida to the fry pan. Saute until the dal turns golden. Add curry leaves and turn the stove off.
  • Add the seasoning to the coconut chutney.
  • Garnish with cilantro.


If you do not have the seasoning items, you can sprinkle cayenne pepper, paprika, or crushed black pepper as seasoning, and garnish with cilantro or mint. It’s your choice! Versatility is your friend here, so be creative!