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pouring tempering over coconut paste

Coconut Chutney

Coconut Chutney recipe in restaurant style is a very tasty accompaniment that is just perfect with your idli or dosa.
Course Chutney
Cuisine Indian
Keyword coconut chutney
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 -4
Calories 126kcal
Author Fareeha


  • 1 cup fresh coconut, grated or cut into small pieces
  • 2-3 garlic cloves peeled
  • 2 tbsp roasted chana dal
  • 2 green chilies
  • 1/2 tsp salt (or to taste)
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • few curry leaves
  • 2 whole dry red chili
  • 1 tsp urad dal


  • In a mixer, add the coconut, roasted chana dal, garlic, and green chilies and grind to a coarse paste.
  • After you have ground the paste, add salt and a little water to your required consistency. Again grind to make a fine paste.
  • Heat oil in a pan, add mustard seeds.
  • When the mustard seeds begin to splutter, add the red chili, urad dal and curry leaves.
  • Pour this tempering over the ground coconut paste. Serve with idli, medhu vada, upma or dosa.



  • Always serve coconut chutney as soon as possible.
  • The chutney doesn't stay good for long. The maximum you can store this chutney is in an airtight container for up to 24 hours in the refrigerator. 
  • You can also add cashew nuts in place of roasted chana dal. 
  • Tempering can be tweaked according to preference. 
The following are just estimated and not actuals: