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85 Comments

  1. Hello,
    Could you please let me know what happened with your ‘app’. I had often used it in the past to make so many delicious and wonderful recipes, unfortunately recently I noticed that your app is no longer available. I have been missing it a lot.

    I just hope it is only temporary.
    Thank you and have a pleasant evening!
    Kamal

      1. Good and like the taste of the coconut chutney also my family enjoying that with BANANA BAJJI RECIPE | VAZHAKKAI BAJJI RECIPE thanks and greatful to you5 stars

  2. I made this recipe with the desiccated coconut. It was incredibly delicious and I will be making it again! The only differences I found were that I needed to add much more water to the desiccated coconut to make a good paste and I used a little more oil for the spice rendering.
    My husband is from the Seychelles and we love indian food! Thank you for so many great recipes.5 stars

  3. I use frozen grated coconut, that I thaw in the fridge to make this chutney. but I’ve notice that if I grind enough to make a smooth paste, the cream separates from the coconut and the chutney becomes watery. How do I avoid this from happening. If I don’t grind enough the masalas don’t blend, but if I grind till it becomes a smooth paste, it separates. Please help

    1. sanchali, i also use frozen coconut. but i don’t buy frozen coconut from market. i grate coconut with a table top grater. then store the grated coconut in a steel dabba in the freezer. when i want to use, i remove the required amount. i have never faced any issue with the cream separating. always the coconut blends well with the chutney. i do not thaw the coconut. i add it directly in the mixer or grinder jar and grind. so i am not sure why this is happening. may be you can try not thawing the coconut and then grinding it.

      1. I also experienced the same problem several times. Whole character of the chutney alters when the cream separates after grinding. I use the store bought frozen grated coconut. I used to buy fresh coconuts way back but invariably 98% of the time, the whole coconuts are rotten inside. I got tired of this and started buying frozen coconut. I need to investigate why the cream is separating out of coconut.

        1. rom, this happened with me only once when recently when i purchased a pack of frozen grated coconut. usually, i grate coconut and store in the freezer. but for the first time, i used a pack of frozen grated to make chutney and the cream separated. this has only happened with the readymade pack of frozen coconut. when i grate fresh coconut and keep in fridge, this does not happen. i know the chutney consistency, taste completely changes once the cream is separated. it no longer remains a coconut chutney ????. you can even try grinding with warm water. it helps.

  4. Thanks I have gone through all .still I m always confused ,what means bhuna chana Dal.is it DALIYA WHICH WE GET AT FUTANAWAL,OR SHOUD I TAKE SPLIT CHANA DAL AND FRY IN OIL OR JUST BHUNANA OR USE SOKED CHANA DAL WHICH
    TASTES GOOD .I LEAVE ALONE AS FAMILY IS OUT OF STATION.RAJIV5 stars

    1. it is the daliya or futana which is roasted chana dal. you can also fry chana dal in oil and then use it. if you use soaked chana dal, then just fry it in some oil and then add while grinding. for daliya or futana, remove the outer brown cover of the chana before adding.

  5. This recipe is a big hit with my husband who is a big fan of South Indian cuisine.
    How much ever I thank you, it’s not enough!!
    A big bunch of thanks to you.

    Xoxo5 stars

  6. Dear Dassana,
    Thank you for many great recipes. I find your site very well organized, and recipies delicious. Living outside India it is difficult to find some ingredients like ChanaDhal though. How would you best substitute them? Roasted chickpeas? Thank uou! Bojana5 stars

  7. Dear Dassana, thank you for sharing yet another wonderful recipe! I have been following your recipes for a long time. I used to be able to copy/paste into a word file collection of your recipes to access in case of internet access failure and to have in front of me while preparing these dishes. I can’t seem to be able to do that any more…has something changed on your site that doesn’t allow this feature any more? It would be most useful to be able to save these awesome recipes for ready reference!5 stars

  8. This is almost identical to the way I make coconut chutney, I also add fresh cilantro (coriander leaves). My tempering ingredients are only rai, sukhi mirch and karyapak. Today I used dried coconut since I didn’t have fresh on hand. It still tastes really good. But if I have a choice I would definitely used fresh grated coconut. Thanks for sharing your recipe.5 stars

    1. thanks sana. even i add coriander leaves to coconut chutney at times. fresh coconut is always better, but sometimes one does not have access to fresh coconut, so one can always use dry coconut. welcome sana and happy cooking.

    1. jyothi, i have seen some folks using store brought grated coconut. but i never use it. so i cannot say if the chutney made with store brought coconut is good or not.

  9. Thank you so much for this recipe! I have questions about the dals:

    Chana Dal: I was planning to soak and roast dry yellow split peas- is that the correct process?

    Urad dal- I have dry black split dal that I was planning to soak overnight and use in the recipe. Is that the correct process?

    Thank you again for all your helpful recipes! I might have more questions after I attempt the recipe. >.<

    1. 1. for chana dal, soak them and then saute them in some oil, till they become nicely golden. then grind with the coconut and other ingredients.
      2. for urad dal, no need to soak them. you can add them directly to the tempering. with the black husk on it, the dal still tastes good in the tempering. if you want, you can even saute urad dal in some oil till golden and then grind with the coconut.

      sure christine, you can always ask me any queries. happy cooking.

  10. Hi! thank you so much for your beautiful recipes. I am writing from Berlin, Germany and sometimes it is a bit difficult to get the ingredients here. I have a question concerning the spices you use. So far I have never used asofoetida and I checked out some brands here in Germany and it’s never 100% pure hind, but always a spice blend with fenugreek and sometimes even rice or wheat flower. can you give me a tip? that would be much appreciated!
    thanks so much and best wishes from Berlin!

    1. thanks alina. hing is also available in small rocks (similar to rock sugar in size) just that it has a dark brown color. this solid hing won’t have any spice blend or wheat flour. this hing is difficult to break also. so you need to roast it well. break in pieces and then grind. grind the these hing pieces in a very good dry grinder and make a powder. you can also use a mortar-pestle to grind to a powder. store and use it as required. most indian brands of hing have wheat flour in it. you can try searching onion for a gluten free hing. you will get some brands.

  11. Made yesterday. Didnt have chana dal -so did with urad dal. Forgot to put red chilli. It was yum. Will be making it more. Thank you for sharing this wonderful recipe. I used desiccated coconut.5 stars

  12. Hi Dassana,
    I prepared this chutney today alongwith Idli . It was perfect…Thanks aton for this easy and yummy chutney….
    I was wondering whether roasted chana dal is added for smooth consistency of the chutney or does it enhance taste also ??..

  13. I made this chutney last night and it was excellent. Would highly recommend it and will trying other recipes on this website.

  14. Hi Dassana, sorry to ask a silly question but just confirming if the red chilli used in the Radha / tempering is fresh OR dry red chilli please .
    By the way, I came across your blog only last week whilst looking for gajrela recipes (my fave) and loved the look of your photos and even more than that, I really liked the simple and straightforward way you wrote the step by step directions. needless to say, my first time making gajrela and it came out putrefaction ! A big thank you ! 🙂

  15. Thanks a ton. Though I m assamese, l love south Indian dishes specially dosa with coconut chutney. I tried so many recipes of coconut chutney, but couldn’t find the taste I was looking for. Today I tried ur recipe n ….that’s it! Just loved it, so simple n so yummy! Yes, also for d first time I made d best dosa ever, I give this credit to ur wonderful tips in d comment box. I really appreciate not only ur recipes, but also those useful n unique tips u give in d comment box!

  16. Thank you. I will try if I can to adopt your reciepts to my taste – no animal proteins and no fry and no kili etc. But only reading, I feel the atmosfere of India. Thank you again!

    1. welcome jenica. you can easily make many indian recipes with vegan substitutes. e.g. for cottage cheese you can use tofu, for dairy yogurt you can use cashew yogurt or soy yogurt. for dairy milk you can use cashew milk, almond milk, coconut milk or soy milk.

  17. Hey, can i use roasted black gram (kala channa) if i cant find bhunna channa daal in local stores?

  18. Hey Thanks for the lovely recipe. Your recipes are really good and easy to make. Thanks to you, I can call myself a cook now. 🙂
    Some restaurants serve a red chutney (I guess tomato one) with dosa. Do you have a recipe for that?

    1. thanks garima 🙂 the red chutney can be either red chili chutney or tomato chutney. there two versions of red chutney posted and onion-tomato chutney. tomato chutney i have not yet added. links below.

      red chutney without coconut (spicy one) – https://www.vegrecipesofindia.com/red-chutney-for-dosa/
      red chutney with coconut – https://www.vegrecipesofindia.com/red-chili-coconut-chutney/
      onion tomato chutney – https://www.vegrecipesofindia.com/onion-tomato-chutney-recipe/

  19. 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.

  20. 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

    1. 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.

  21. 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.

    1. 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…

  22. 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… 🙂