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Coconut chutney

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This is one of the most ubiquitous side dishes, in south india any savoury snack is generally accompanied by coconut chutney. This popular accompaniment is usually served with the popular idlis, dosas and vadas .

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (Daria )
salt to taste

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Refrigerate and use as required.


  1. madhvisharma

    It really came out well…I alesys made coconut chutney approximately d same way but never added ginger 2 it…..I must admit ginger gives it adifdifferent taste which all at home loved

  2. Thanks Madhvi ….

Did you try the recipe? please review it :)