Coconut Chutney

Photo Credits: Ravi Talwar

You will hardly find a South Indian dish served without Coconut chutney. Be it Dosa, Vada, Idli or Uttapam, this chutney makes a South Indian meal complete. There are many ways to make this chutney at home and it is very easy to prepare. This is our version of the traditional Coconut chutney.

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Procedure for making Coconut Chutney

  1. Put grated coconut, peanuts, chopped green chilies, coriander leaves, yogurt and salt into the food processor.

Note: You may use this food processor.

  1. Grind all together to a fine paste; add little water if required but consistency of chutney should not be thin.
  2. Pour out coconut chutney in a bowl and prepare tempering (tadka).
  3. Put a pan on heat with oil in it. When oil is hot add rai. Once it starts crackling add hing, broken whole red chilies and curry leaves. Sauté for a few seconds and pour this tempering over coconut chutney.
  4. Coconut chutney is ready, serve with any of the south Indian delicacies and relish.

Preparation Time: 15 minutes

Serves: 2

Cook’s Tip:

You may add tamarind water in place of Yogurt.

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