A simple Coconut Chutney

Although there are many versions to the coconut chutney this is my version to the famous South Indian dip. I simply love this chutney to go with my idlies, dosa, pongal, kichidi and even chappathi (crazy na!) that's how much I love this. My coconut chutney is more diluted cos that is how I love it, not too thick and not too thin, somewhere in-between.

Recipe ~ Own
Serves ~ 2-3


Fresh shredded coconut - 1/2 cup
Ginger - 1/2 inch piece, finely minced
Tamrind paste (thick) - 1/2 tsp (if you are using fresh tamrind use 1/4 blueberry sized ball)
Pottukadalai / roasted gram dal - 2 tsp 
Green chilli - 1-2 (as per spice tolerance)
Milk - 1 tbsp
Salt - to taste
Mustard seed - 1/4 tsp
Spring of curry leaves
Coconut oil - 1 tsp


  • In a mixie jar add the coconut, ginger, tamarind, pottu kadalai, green chilli and grind it coarsely, now add the milk and salt, grind it fine
  • In a skillet add oil and once hot add the mustard seeds and wait for it to pop now switch off the stove and add the curry leaves. Add this to the chutney
Serve with dosa / idlies


  1. Looks tempting and super inviting.

  2. superb chutney.....goes well with Idli/Dosha

  3. using coconut oil is new to me, must be tasting and smelling good.

  4. why do u add in milk to chutney? Will try ur version next time. I love chutney with dosa and idly.Nice clicks dear.

    1. Hi Suhaina, its nice to see your comment.I love the creamy texture of the coconut and the milk adds more whiteness and taste, but its totally upto you. Water also should be fine. My idea is like a coconut milky flavor.

  5. Delicious looking! A marvelous chutney.



  6. hi , coconut chutney is our fav. we too make like this but dont add tamarind. will try ur version ..

  7. I love chutneys, this has a nice twist, will definitely try!


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Priya Ranjit