Plant Based, Vegetarian, Vegan, International, Fusion food

Coconut Chutney

Coconut Chutney pinit

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.

Coconut Chutney



  1. Put first 7 items in the blender

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

  3. Put the mixture in a serving bowl.

  4. 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

  5. Stir gently before serving. The roasted dall give nutty taste and Curry leaves give wonderful flavor.

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