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Coconut Chutney in a bowl placed inside a plate of idlis.

Coconut Chutney

Easy to make, simple and delicious Coconut Chutney, that is the perfect accompaniment to most Southern Indian breakfast dishes.
Course Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 2 servings
Calories 369kcal
Author Manju


  • 1 cup shredded coconut use fresh coconut or freshly frozen coconut
  • 2 Thai green chillies
  • 1 dried red chillie
  • 1 knob tamarind the size of an olive
  • salt to taste

For the Tadka / Tempered Seasoning


  • Grind together the coconut, chillies, tamarind and salt with a tablespoon or two of water in a small smoothie jar or the traditional Indian blender. The water is just to get the blender started.
  • Add about a ¼ cup more water, a little by little to get the right creamy consistency.

For the Tadka

  • Heat the coconut oil, add the mustard seeds and let it splutter. Add the dal and curry leaves to it.
  • Pour it over the ground coconut mix.
  • Mix and serve right away.


  • Use fresh coconut ONLY. It makes all the difference in the world. Freshly frozen shredded coconut is perfectly fine. You can get it from the freezer section of any Indian grocery store.
  • If using freshly frozen coconut, break off as much as you want and warm it in the microwave for 30 secs. This makes sure the oil from the coconut is not separated and helps grind the coconut better to make a smoother, creamier chutney.
  • I love using a combination of Thai green chillies and dried red chillies in my coconut chutney but you can use just the Thai green chillies, if that is all you have.
  • Coconut oil is preferred for the tadka / tempered seasoning. But use any high heat oil you have.


Calories: 369kcal | Carbohydrates: 26g | Protein: 2g | Fat: 30g | Saturated Fat: 26g | Sodium: 269mg | Potassium: 152mg | Fiber: 4g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 55mg | Calcium: 17mg | Iron: 1mg