coconut curd chutney | yogurt coconut dip

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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.

coconut curd chutney recipe, coconut curd chutney

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.

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
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coconut curd chutney recipe

Coconut Curd Chutney (Yogurt Coconut Dip)

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.
5 from 6 votes
Prep Time 12 mins
Cook Time 3 mins
Total Time 15 mins
Cuisine South Indian
Course Snacks
Difficulty Level Easy
Servings 2
Units

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.

Nutrition Info (Approximate values)

Nutrition Facts
Coconut Curd Chutney (Yogurt Coconut Dip)
Amount Per Serving
Calories 362 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 5mg2%
Sodium 835mg36%
Potassium 196mg6%
Carbohydrates 32g11%
Fiber 14g58%
Sugar 7g8%
Protein 8g16%
Vitamin A 296IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 58mg290%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 109mg132%
Vitamin D 1µg7%
Vitamin E 3mg20%
Vitamin K 1µg1%
Calcium 138mg14%
Vitamin B9 (Folate) 595µg149%
Iron 2mg11%
Magnesium 32mg8%
Phosphorus 96mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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25 Comments

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

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