The Green Chutney

Coconut Chutney

October 7, 2012 by Mimi in Uncategorized with 0 Comments
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Chutney is a very important item in Indian Cuisine. No matter where you travel in India or if you visit any Indian home, chances are you will be served Chutney with some snacks. Since Indian food is region based, each region will have it’s own special Chutney.

This green Coconut chutney is a South Indian dish made with  Yogurt, Coconut, Green  chili, Dalia( see photo and Note), Cilantro, Urid Daal and, Curry leaves. Very flavorful chutney. This Chutney is generally served with South Indian meal specially Steamed puffed savory rice cakes called Idli.

I though it would be great to share this Coconut chutney. This chutney can be made fresh or a day ahead of time. Because  of Coconut, this chutney may not stay as fresh and tasty if kept longer then a day or two in the refrigerator.

Dalia- chick peas(Chana) soaked and dried- available in Indian Market. Dalia is made from shelled red chick peas. The photo of Dalia is in the spice post also. they are not as hard as regular Chick peas or the split Chana Daal.

Urid Daal also available in Indian Market.

Recipe calls for a Tadka Bowl- a rounded small bowl to heat oil- this is also available in Middle Eastern or other Stores. You can also use a very small pan.

This chutney can be used for spread, Dips and other sauce. Use your imagination and experiment it.


  • 1/3 Cup frozen of or Dry-shredded Coconut
  • 1/3 Cup Dalia of Dalia-see note -available in Indian market
  • 1/3 Cup of Chopped Cilantro
  • 1/3 Cup of plain Yogurt-low fat can be used
  • 1 small or half of green chili chopped
  • 1 Teaspoon of Sugar
  • 1/2 Teaspoon of salt
  • 1 Teaspoon of Urid Daal-shelled
  • 1 Teaspoon of Oil
  • 3 or 4 of Curry leaves- fresh or dried
  • 11/4 Teaspoon of Black Mustard-Raai


  • Put first 7 items in the blender

  • Blent till it becomes a slightly course paaste. You maay have to stir in between blending.

  • Put the mixture in a serving bowl.

  • Heat oil in a small Tadka bowl- or a small Pan. Add daal and Rai. When Dall strts to turn color, turn off heat and quickly add curry leaves.( Be careful- may sssplatter) and pour over the chutney

  • Stir gently before serving. Thje roasted dall give nutty taste and Curry leaves give wonderful flavor.

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Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.