coconut curd chutney recipe
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4.34 from 3 votes

Coconut Curd Chutney

coconut curd chutney is another variation of a delicious coconut chutney made with yogurt. excellent with idli and dosas.
Prep Time12 mins
Cook Time3 mins
Total Time15 mins
Course: snacks
Cuisine: south indian
Servings: 2 to 3
Author: Dassana Amit


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


  • 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 for coconut curd chutney

  • 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 the coconut curd chutney immediately with idli, dosa, uttapam or medu vada.