Whip up this quick and flavorful coconut chutney in just 10 minutes! With just a handful of ingredients, you’ll have the perfect sidekick ready for your South Indian favorites—be it idli, dosa, medu vada, pongal, or upma.
This traditional chutney is a staple in South Indian cuisine, cherished for its creamy texture and bright flavors. Made by blending freshly grated coconut with roasted chana dal, ginger, green chili, and a splash of lime juice, this chutney gets its final flavor boost from a sizzling tempering of mustard seeds, urad dal, dried red chilies, curry leaves, and a pinch of hing (asafoetida).
Often referred to as nariyal chutney in Hindi or thengai chutney in Tamil, this condiment is simple yet irresistible—and a must-have on any South Indian breakfast platter!
❤️ You’ll Love This Coconut Chutney Recipe
Restaurant-style: No meal of idli, dosa, uttapam, or vada feels complete without that signature side of coconut chutney. At any South Indian eatery, you’re sure to find it served with pride—often alongside a few other chutney varieties. This homemade version? It nails that authentic flavor and, dare I say, might even outshine what you get at the restaurant!
- Taste: Bursting with the natural sweetness of fresh coconut, this chutney is elevated by the distinctive aroma and earthy flavor of curry leaves.
- Texture: Creamy and smooth with a pourable, dip-friendly consistency. Unlike the thicker, drier versions some enjoy, this restaurant-style chutney strikes the perfect balance between rich and spoonable.
Effortless Preparation: Just two basic steps—grind and temper—and your chutney is ready to serve.
Ready in Minutes: You’ll have this done in just about 10 minutes from start to finish.
Minimal Ingredients: Made with everyday staples commonly found in Indian households.
Great for Freezing: I often prepare a large quantity and freeze portions in silicone molds. When needed, I simply thaw individual servings—super convenient!
🧾 Ingredient Notes
Take a look at the photo showcasing all the essential ingredients you’ll need to whip up this ultimate coconut chutney. Each item plays a key role in delivering that authentic, irresistible South Indian flavor
To Grind:
- Coconut: Traditionally, fresh grated coconut is used in South India, where it’s readily available. Since I live in the U.S., I rely on frozen grated coconut (thawed before use), and I’ve found the brands Deep and Daily Delight to work exceptionally well for that authentic taste and texture.
- Roasted Chana Dal (also known as Dalia or Fried Gram): This key ingredient helps achieve the perfect consistency. It soaks up moisture and blends everything into a smooth, cohesive chutney. Without it, the coconut tends to separate from the water, resulting in a runny and uneven mix.
- Ginger: Adds a mild yet refreshing zing that elevates the overall flavor.
- Green Chilies: Brings in heat and spice. You can adjust the quantity to match your personal spice tolerance.
- Lime Juice: Introduces a light tang that balances beautifully with the natural sweetness of coconut. Some people prefer tamarind paste for a different tangy note—it’s a flexible component.
- Water: (Not shown in the image) Essential for blending all the ingredients to a smooth, dippable consistency. The amount of water can be adjusted depending on whether you want a thick or more pourable chutney.
For Tempering:
- Mustard Seeds: I’ve used the smaller variety of mustard seeds typically found in Gujarati cuisine. However, in South Indian kitchens, the larger mustard seeds are more commonly used for tempering.
- Urad Dal: Also known as split and husked black gram, this lentil is an essential ingredient in traditional South Indian tadka, lending a nutty taste and subtle crunch.
- Dried Red Chilies: Before using, ensure the red chilies are clean—if they appear dusty, gently wipe them with a damp paper towel to remove any surface grime.
- Curry Leaves: These aromatic leaves are indispensable in South Indian tempering, bringing a burst of flavor and a distinct, savory aroma.
- Hing (Asafoetida): For a gluten-free version, either omit hing or opt for a pure, additive-free form of asafoetida to maintain the flavor while avoiding gluten contamination.
👩🍳 How To Make Coconut Chutney? (Pics)
1) Begin by pouring a small amount of water into your blender or grinder jar. Add the thawed grated coconut, roasted chana dal, fresh ginger, green chilies, salt, and a dash of lime juice.
2) Blend everything into a smooth, slightly runny chutney consistency.
3) Spoon the freshly blended chutney into a serving bowl and keep it aside until ready to serve.
1) Warm a bit of oil in a tiny tadka pan on medium heat, letting it gently heat up to release its full flavor potential.. Once it’s hot, toss in the mustard seeds and let them pop and sizzle, releasing their nutty aroma.
2) Mix in the urad dal and sauté until it turns a light golden brown.
3, 4) Toss in the dried red chilies, then quickly add a pinch of hing and fresh curry leaves. Immediately switch off the heat.
5, 6) Drizzle the hot, aromatic tempering over the freshly made chutney and stir well to infuse it with flavor. Your chutney is now ready to enjoy!
💭 Expert Tips For BEST Coconut Chutney
Substitutes:
- Lime Juice: For a tangy kick in your chutney, lime juice is commonly used. However, if you’re out of it or want to try something different, you can substitute with seedless tamarind (soaked and pulped), tamarind concentrate, or even a spoonful of plain yogurt. Each option brings a distinct kind of sourness—tamarind gives a deep, earthy tang while yogurt adds creaminess with a slight sharpness.
- Roasted Chana Dal: This ingredient is key for giving the chutney body and a nutty undertone. In case you don’t have roasted chana dal on hand, feel free to swap it with lightly roasted peanuts or cashews. Both nuts work beautifully to thicken the chutney and provide a rich, creamy texture, though they do alter the flavor profile slightly compared to chana dal.
- Fresh Coconut: Traditional coconut chutney calls for freshly grated coconut, which offers the best aroma and taste. However, if fresh coconut isn’t available, you can opt for dry, unsweetened desiccated coconut or coconut flakes. Rehydrate them in warm water before grinding. While the texture remains close, the fresh flavor is slightly diminished, but it still makes a good alternative.
Chutney Consistency: The thickness of the chutney is entirely up to your preference. You can control it by adjusting the quantity of water while blending. For a thick spreadable chutney, use less water. For a lighter, dippable consistency—ideal for dosa or idli—add more water gradually. The measurements in the recipe are designed to yield a perfectly scoopable, smooth chutney, but feel free to tweak it to match your liking..
Spice level:
- If you prefer a fiery kick in your chutney, go with small Thai green chilies—they pack intense heat.
- For a balanced medium spice level, opt for Indian green chilies or serrano peppers.
- For a milder chutney, just discard the seeds and white veins from the green chilies—use only the outer green part for a gentle heat and flavor.
When preparing the tempering, make sure to fry urad dal in medium-hot oil until it turns golden and crisp. Cooking it on low heat can cause it to harden excessively, making it unpleasant to bite into.
To achieve a traditional homemade texture, use only ¼ cup of roasted chana dal (dalia). This amount imparts a subtle thickness and preserves a slightly coarse, rustic feel.
🥣 Storage Instructions
- Refrigeration: Store the prepared chutney in an airtight glass or BPA-free plastic container and keep it refrigerated. It stays fresh for 3 to 4 days. Since coconut chutney tends to separate over time, you may notice some water settling at the bottom. This is completely normal—just give it a good stir before serving to bring back its original consistency and texture.
- Freezing: If you’ve made a large batch or want to prep ahead, freezing is a great option. Spoon the chutney into silicone ice cube trays or mini silicone molds, filling each cavity. After the chutney is fully frozen, remove the cubes and shift them into a freezer-safe ziplock bag or an airtight container. When stored correctly, the chutney retains its freshness and flavor for up to 3 months in the freezer.
- Thawing and Reusing: When you’re ready to use frozen chutney, remove only the needed quantity and place it in a bowl. Allow it to thaw naturally at room temperature or shift it to the refrigerator a few hours in advance. Avoid using the microwave to speed up defrosting, as the intense heat can negatively affect both the taste and texture of the chutney.
- After Thawing: Once defrosted, you might notice that the chutney has thickened slightly. In that case, add a small amount of water—just enough to loosen it to your desired consistency. Mix well until smooth and creamy before serving. The flavor remains delicious, making it a perfect make-ahead condiment for dosa, idli, or vada.
🍽 Serving Ideas For Coconut Chutney
- This creamy coconut chutney makes the perfect companion for South Indian breakfast staples like idli, dosa, uttapam, medu vada, and paniyaram.
- It complements comforting dishes such as sambar-rice, ven pongal, upma, and rava khichdi beautifully.
- You can also serve it alongside everyday meals—pair it with poori, paratha, or any curry and sabzi for an extra burst of flavor.
