coconut curd chutney | yogurt coconut dip

Coconut curd chutney recipe with step by step photos. This yogurt coconut dip is served with idli, dosa, uttapam or vada. This is another variation of chutney which I often make along with South Indian tiffin breakfast or snacks.

This dip is preferred by my husband because it has his favorite ingredient curd/yogurt in it. The yogurt gives a slightly sour taste to it. While there are many variations of the chutney that you can make with coconut – my personal favorite is this classic coconut chutney that I make very often.

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coconut curd chutney recipe, coconut curd chutney

It tastes very good with idli and dosa or uttapam. It can also go well with medu vada and tomato or onion uttapam. But the best combination is with idli, dosa and plain uttapam.

In fact you can make many varieties of chutney to along with your favorite South Indian snacks. It also depends upon your taste.

I served this coconut curd chutney with foxtail millet dosa and the combo was good.

How to make coconut curd chutney

1. Measure and keep all the ingredients ready for the chutney.

coconut curd chutney recipe

2. In a bowl first whisk 4 tablespoons curd (yogurt) till smooth.

coconut curd chutney recipe

3. Take ½ cup grated coconut (fresh or frozen) in a blender.

coconut curd chutney recipe

4. Next add 4 tablespoons roasted chana dal, ½ inch chopped ginger and 1 to 2 green chilies.

coconut curd chutney recipe

5. Also add salt as required and 5 to 6 tablespoons water in the chutney grinder. You can’t see the water as it has gone beneath.

coconut curd chutney recipe

6. Grind till the whole chutney mixture is smooth.

coconut curd chutney recipe

7. Mix the chutney with the whisked curd (yogurt).

coconut curd chutney recipe

8. Stir and mix well.

coconut curd chutney recipe

Tempering

9. Keep all the ingredients ready for the tempering of chutney.

coconut curd chutney recipe

10. Heat 1 tablespoon oil in a small pan. First crackle 1 teaspoon mustard seeds.

coconut curd chutney recipe

11. Then add 1 to 2 dry red chilies, 10 to 12 curry leaves and a pinch of asafoetida (hing).

coconut curd chutney recipe

12. Fry for some seconds till the curry leaves start to become crisp. Make sure the red chilies don’t burn.

coconut curd chutney recipe

13. Pour the tempering into the chutney.

coconut curd chutney recipe

14. Stir and mix well.

coconut curd chutney recipe

Serve the coconut curd chutney immediately with snacks like rava idli or rava dosa or set dosa or masala dosa or uttapam or mysore bonda.

coconut curd chutney recipe
More Chutney recipes

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Coconut Curd Chutney (Yogurt Coconut Dip)

4.34 from 3 votes
Coconut curd chutney is another variation of a delicious chutney made with yogurt, coconut, chana dal, herbs and spices. Excellent dip to go with idli and dosa.
coconut curd chutney recipe
Author:Dassana Amit
Prep Time:12 mins
Cook Time:3 mins
Total Time:15 mins
Course:snacks
Cuisine:south indian
Difficulty Level:Easy
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

Ingredients

main ingredients

  • ½ cup grated coconut, fresh or frozen
  • 4 tablespoon roasted chana dal (roasted husked bengal gram)
  • 4 tablespoon curd (yogurt)
  • ½ inch ginger - chopped
  • 1 or 2 green chilies - depending on the heat in the chilies you can alter the quantity
  • 5 to 6 tablespoon water for grinding the chutney
  • salt as required

for tempering

  • 10 to 12 curry leaves
  • 1 teaspoon mustard seeds
  • 1 pinch asafoetida (hing)
  • 1 to 2 dry red chilies
  • 1 tablespoon oil

Instructions

Making Chutney

  • In a bowl first whisk the yogurt till smooth.
  • Take the coconut, roasted chana dal, ginger, green chili, salt and water in a chutney grinder. Grind till the whole chutney mixture is smooth.
  • Mix the chutney with the whisked yogurt. 

Tempering

  • Heat oil in a small pan. First crackle the mustard seeds.
  • Then add the red chilies, curry leaves and asafoetida (hing).
  • Fry for some seconds till the curry leaves start to become crisp. Make sure the red chilies don't burn.
  • Pour the tempering into the chutney and stir.
  • Serve it immediately with idli, dosa, uttapam or medu vada.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  1. Yummy recipe…I tried it, my family loved d addition of curd to coconut chutney….thanks for d recipe.5 stars

    • Welcome Sheena. Glad to know this.

  2. Just a tip. Chutney with garlic becomes more tastier. I know few from south don’t prefer either onions or garlic . But definitely makes it yummier. One thing surprised me , yoghurt.. this doesn’t make it authentic south indian chutney. Instead coriander makes it perfect .
    just a suggestion for readers. Foodies love all kinda tastes .. you can try.

    Regards,
    Abhijith3 stars

    • thanks abhijith for your suggestion.

  3. Nice recipe.
    I want to know more recipe of coconut chutney.
    Thanks.5 stars

    • welcome parul. please search for more coconut recipes using google search button right at the top of the website.

  4. Hello your recipes have all been amazing and helped me a lot even though I am yet a novice to cooking.God bless you for your perfection and dedication

    • thanks a lot megha.

  5. Hello Dassana, your recipes have all been amazing and helped perfectly even though I am young yet and a novice in cooking.God bless you for your dedication..

  6. Hi tried this recipe it’s amazing n tasted yummy even without the seasoning.
    Thnx.
    Shifa.

    • welcome shifa

  7. Hey if possible can u pls post lasan chutney receipe ps I’ve tried Many recipes and it’s always perfect thank u for all the lovely recipes that you’ve shared, god bless x

    • welcome shaz. i will post the lasun chutney recipe soon.

  8. Hello, I am a south Indian and make various type of chutneys for breakfast but have not tried any chutney with chana dal in it. Can u tell me that by saying chana dal or bengal gram you mean the actual chana dal ?or dalia? if it is dalia, can I use it as it is ? Pls reply Thank you

    • this chana dal is roasted chana dal. its not the chana dal which we used for making vadas. it is chana dal, but roasted. its called as dalia in south. you have to use it as it is. just add the dalia while grinding the chutney. btw in the north dalia is broken wheat or godhuma rava.

      • Thanks a lot for the reply Dassana. I will definitely try this chutney recipe.

        • welcome nimmi

  9. Thanks a lot ! U r a blessing.

    • welcome blessey

  10. Thanks Dassana !!

    • welcome lavanya

  11. Hello Dassana,

    In this coconut curd chutney recipe, in the ingredients section, you have mentioned about chana dal which is missing in the instructions part. Can you please tell at which stage is this dal supposed to be added.

    Regards,
    Lavanya P.

    • thanks lavanya for pointing out the mistake. i have edited the recipe detail now. roasted chana dal has to be added in the first step with coconut.

      • Hi dassana im new to this blog .ur chutney is very tasty i tried today . I want to know the type of coconut chutney done by roadside vendors .it also tastes so good .so pls tell me

        • thanks. you can try this hotel style coconut chutney recipe – https://www.vegrecipesofindia.com/hotel-style-coconut-chutney-recipe/. not like street vendors, but good.