How to Make Coconut Chutney (Restaurant Style)

Ah, coconut chutney! If you’ve ever enjoyed a plate of steaming idlis or crispy dosas at a Tamil household, you’ve likely met this humble yet iconic sidekick. It’s a delicious mélange of coconut and fried gram dal with spices like green chilies, asafetida and curry leaves.

 In Tamil Nadu, coconut chutney is more than just an accompaniment; it’s a way of life. Let’s dive into this delicious journey of making a traditional chutney that will transform your South Indian meals into something extraordinary.

Coconut chutney is my husband B’s favorite accompaniment with pretty much anything South Indian! He makes the best coconut chutney, and this is his recipe.

He gets a truckload of compliments every time he makes it for our guests. This restaurant-style version of coconut chutney will transport you to the doorsteps of Saravana Bhavan or Annapoorna!

Trust me- It’s finger-licking good!

Why You’ll Love this Coconut Chutney

1. Quick and Easy: It will be ready in under 10 minutes, making it a lifesaver for busy mornings or surprise guests.
2. Authentic Flavors: It is a symphony of fresh coconut, zesty spices, and aromatic tempering – pure Tamil Nadu on a plate.
3. Versatile Pairing: Whether it’s idli, dosa, pongal, or upma, it complements almost every South Indian dish. It even pairs wonderfully with variety-rice like lemon rice or tamarind rice!
4. Customizable: Adjust the spice level, consistency, or ingredients to suit your taste preferences.
5. Healthy and Wholesome: Made with fresh, natural ingredients, it’s packed with nutrients and flavor without any artificial additives.

Check out other South Indian recipes from my blog

Adai Recipe

Pesarattu

Idli Upma

Vella Dosai

Tomato Thokku

Lemon Pickle

Kerala Moru Curry

Ingredients to make Coconut Chutney

For the Chutney:

Fresh Coconut

Fresh coconut adds a rich, creamy texture. You can either grate it or chop it into small pieces to blend easily into a smooth consistency.

Green Chilies

Green chilies provide a mild to medium heat depending on your spice tolerance. Adjust the number to your liking for a spicier or milder chutney.

Roasted Gram Dal (Pottukadalai)

Roasted gram dal adds a subtle crunch and nutty flavor while also helping to thicken the chutney, giving it a more textured, creamy consistency.

 Salt

Salt enhances the overall flavor, balancing out the sweetness of the coconut and the heat from the green chilies. I recommend using table salt or any powdered salt. Adjust as needed to suit your taste.

Water

Water is used to adjust the consistency of the chutney, making it smoother or thicker according to your preference. Start with a little and add more as needed while blending.

For Tempering:

Oil

Use coconut oil for an authentic and aromatic South Indian flavor. Coconut oil enhances the chutney’s earthy tones and pairs well with the other tempering ingredients. However, you can substitute it with any neutral cooking oil if coconut oil is unavailable.

Mustard Seeds

Mustard seeds are essential for the tempering process as they add a nutty and slightly pungent flavor. When they crackle in hot oil, they release an aromatic essence that complements the chutney.

Curry Leaves

Curry leaves lend a unique, citrusy aroma to the chutney. Be sure to use fresh curry leaves for the best flavor, but dried ones can be used as a substitute in a pinch.

Dried Red Chili

The dried red chili adds a hint of smoky heat to the chutney. Adjust the quantity based on your spice preference, or skip it for a milder flavor.

Asafoetida (Perungayam/Hing)

Asafoetida is a potent spice that brings a subtle umami flavor to the dish. It’s often used in small quantities to balance and enhance the overall taste of the chutney.

Step-by-Step Instructions

1. Preparing the Chutney Base

1. Use fresh coconut or frozen thawed coconut. If you’re grating your coconut, ensure you don’t grate the brown part of the coconut. Doing so will ensure that you get white coconut chutney. I use frozen grated coconut that I buy from my local Indian store.
2. In a mixer or blender, combine grated coconut, roasted gram dal,  green chilies, and salt.
3. Then, add a small amount of water and blend to a smooth paste. Adjust the water quantity depending on the consistency you prefer.
4. Finally, taste and adjust salt or spice levels as needed. Set the chutney aside.

2. Tempering the Chutney

1. Heat oil in a small pan.
2. Then, add mustard seeds and let them crackle.
3. After that, toss in the dried red chili, curry leaves, and a pinch of asafoetida.
4. Sauté for a few seconds until the tempering releases its aromatic flavors.
5. Finally, pour this tempering over the prepared chutney and mix well.

That’s it! Your coconut chutney is ready to serve.

Pro Tips for Perfect Coconut Chutney

1. Use Fresh Coconut: Freshly grated coconut is non-negotiable for authentic taste. If using frozen coconut, thaw it completely before blending. You can microwave the frozen coconut for 30 seconds to thaw it, if you’re in a pinch.
2. Customize the Heat: Adjust the number of green chilies to suit your spice tolerance.
3. Consistency Matters: For dosa, make the chutney slightly thinner. For idlis, a thicker consistency works better.
4. Storage Tips: Coconut chutney is best consumed fresh but can be refrigerated in an airtight container for up to 2 days. If you plan on refrigerating it, avoid using coconut oil for tempering, as it will solidify in the fridge.

Variations of Coconut Chutney

1. Mint : Add a handful of fresh mint leaves for a refreshing twist.
2. Coriander: Blend in a few sprigs of fresh coriander leaves.
3. Red Coconut Chutney: Replace green chilies with dried red chilies for a fiery red version.
4. Garlic : Add a clove of garlic for a robust flavor.
5. Peanut : Replace roasted gram dal with roasted peanuts for a nutty variation.

FAQs About Coconut Chutney

1. Can I use desiccated coconut instead of fresh coconut?

Yes, but the taste won’t be as authentic. If using desiccated coconut, soak it in warm water for 10 minutes before blending.

2. What can I use instead of roasted gram dal? You can substitute roasted gram dal with roasted peanuts, cashews, or even almonds.

3. Is coconut chutney vegan? Yes, coconut chutney is naturally vegan. Just ensure your tempering oil doesn’t contain any animal-based additives.

4. Can I make coconut chutney without tempering? While tempering adds a burst of flavor, you can skip it if you’re in a hurry or prefer a simpler version.

5. How do I store leftover coconut chutney? Refrigerate in an airtight container and consume within 2 days. Add a splash of water and re-blend if it thickens.

Serving Suggestions

• Pair it with idlis, dosas, vadas, or uttapams.
• Try it with my Idli upma, Adai or Pesarattu
• Serve it with lemon rice, tamarind rice, coconut rice or tomato rice.
• Use it as a spread for sandwiches or wraps.
• Serve alongside biryani or pulao for a South Indian twist.