Coconut Chutney Recipe, How to make Coconut Chutney for Idli Dosa

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Coconut Chutney Recipe for idli and dosa - Coconut Chutney is mine and my mom-in-law’s favorite accompaniment to go with south indian snacks like dosas and idlis. Both of us are fond of coconut chutney and sambar served with idli, dosa and medu vada. My mom-in-law who is actually a Punjabi, loves south indian food, especially Masala dosa, Idli, Medu Vada, Sambar and Rasam. All other south indian recipes made with coconut are her favorite.

I had specially made Masala Dosa for my mom-in-law. As an accompaniment with the Masala Dosa, I made this Coconut Chutney.

There are few more coconut chutney recipes in the blog like:

1. hotel style coconut chutney
2. coconut chutney for fasting
3. mint coconut chutney
4. coriander coconut chutney
5. garlic coconut chutney
6. red chilli coconut chutney
7. coconut curd chutney
8. sesame coconut chutney recipe.

Few tips for Coconut Chutney recipe:

1: If you want a little sourness in the chutney, you could add the following ingredients to impart sourness:

  • Tamarind: Take about 1/2 to 1 tsp of tamarind and grind it with the rest of the ingredients.
  • Curd/Yoghurt: When the chutney mixture is ready, mix it with 2 to 3 tbsp curd/yogurt. This has to be done before you temper the coconut chutney.

2: The coconut chutney has to be consumed fresh. Avoid keeping the chutney for long outside. If you have to keep it for some hours, then keep it in the freezer section of your refrigerator. However, consume the coconut chutney in a day.

3: Adding tamarind to the chutney increases its shelf life a little more….. that is the chutney does not spoil quickly if you add tamarind to it.

4: If you are using desiccated coconut or coconut powder, use warm water while grinding the chutney.

coconut chutney recipe

If you are looking for more chutney recipes then do check mint chutneycoconut chutney, saunth chutney, onion tomato chutney, peanut chutney and curry leaves chutney.

Coconut Chutney Recipe below:

4.3 from 3 reviews
Coconut Chutney Recipe for Dosa, Idli and Medu Vada
 
Prep time
Cook time
Total time
 
Coconut Chutney Recipe goes well with Idli, Dosa and Medu Vada
Author:
Recipe type: chutney
Cuisine: south india
Ingredients (american measuring cup used, 1 cup = 250 ml)
(A) For the Chutney:
  • 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
  • 2 tbsp roasted chana dal (bhuna chana)
  • 1 green chili/hari mirch
  • ½ inch ginger/adrak
  • salt
(B) For the tempering:
  • 1 tsp urad dal (split, skinned black gram)
  • ¾ tsp mustard seeds/rai or sarson
  • ¾ tsp cumin seeds/jeera
  • 1 sprig of curry leaves/kadi patta
  • a pinch of asafoetida/hing
  • 1 red chili/sabut lal mirch
  • 1 tbsp oil
Instructions
  1. Grind together all the ingredients mentioned in (A) with little water to a smooth consistency.
  2. Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal till it becomes brown.
  3. Then add the curry leaves, red chili and asafoetida.
  4. Fry for a minute. Immediately pour the tempering on the coconut chutney.
  5. Mix it well with the coconut chutney.
  6. Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.
Nutrition Information
Serving size: 3



{ 19 Responses }

  1. says

    Hi thank you so much for the lovely easy recipe. Ever since we visited india nd ate the coconut chutney my 10 year old grandson was wanting to eat this cchutney.atlast I got to make it nd it came our finger licking good. Thnk u again nd keep up the great work.

  2. Yana says

    Dear Dassana!
    I made idlis and coconut chutney today (both from your site) and it came out just great.
    (Even though i did have problems with idli batter, because it’s very cold here in Israel now, and the room temp. is around +17 C. So there was a lack of fermentation problem, and i had to add baking powder…)
    The chutney is so easy to make and soooooooo good.
    Thank you very much again!
    God bless you!

    Yana

    • says

      thanks yana. fermentation just does not happen properly in cold climates. adding baking powder is a good tip. some readers have also told me that they add yeast to make the batter rise in cold climates and the idlis turn out great. coconut chutney is the best accompaniment for idli and dosa.

  3. Amy says

    This is nice recipe but i want another recipe of making coconut chutney without chana dal. and easiest recipe. its my all time favourite chutney. can u pls mail me another recipe.
    i will look forward for ur mail.

    • dassana says

      if you want to make coconut chutney without chana dal, you can easily do so… don’t add the chana dal. coconut chutney can be made without roasted chana dal also. the remaining ingredients can be same as in this recipe…

      or just grind coconut with green chilies and temper it with jeera, rai and curry leaves… makes an excellent coconut chutney…

  4. ishani says

    thank u soo much for your recipe.. m jus learning to cook… n i really wanted to make this chutney for the vada.. its jus sooo simple n turned out to be finger-lickin… :)