Coconut ChutneyCoconut chutney is a great accomplishment with idli, dosa, uttappam etc. especially south Indian breakfast recipes. It also does well with snacks like Masala Vada, Mirchi Vada etc.  We all know nariyal is a good source of energy and many people like to eat it raw if it is tender.


Coconut (fresh grated) – 1 cup

Mustard seeds – ½ tsp.

Soft chana dal – 2 tsp.

Green chillies – 2

Curry leaves – 1 tsp.

Ginger – ½ inch piece

Black gram split – ½ tsp.

Bengal gram – ½ tsp.

Yogurt (curd) – 2 tsp.

Vegetable oil – 1 tsp.

Salt to taste

Preparation of Coconut Chutney:


  • Mix fresh grated coconut powder, green chillies, soft chana dal, ginger, yogurt and salt.
  • Grind the above mixture to medium consistency and keep aside.
  • Heat oil in a separate pan and add mustard seeds, Bengal gram (chana dal), curry leaves and black gram (urad dal)
  • Fry the above mixture until the seeds splatter and change its color to light brown. Remove from heat
  • Pour the fried ingredients over the chutney and mix well.
  • Coconut chutney is best served with idli, dosa, vada etc.


Tip: If you feel the salt is more then you can directly add some water to reduce saltiness.