SEEMA COOKS: South Indian Coconut Chutney

coconut chutney
Coconut chutney is a south indian condiment that pairs well with savory dishes

Coconut chutney is a very popular South Indian style tempered condiment that goes brilliantly with practically every South Indian savory preparation.

As the name suggests, this dish has ground coconut flesh or pulp as its base, which is then spiced up with local herbs and spices giving it a decadent aroma and taste. Many times, plain cereal preparations from this part of India (such as idli, dosa, uttapam, etc.) are simply served with coconut chutney because of its inherently amazing flavors, which can turn anything taste amazing.

The recipe is pretty simple and you need very basic ingredients that are commonly found in every Indian household to flavor this dish. This dish usually works up in two phases, in the first one you have to grind fresh coconut meat and then temper the ground paste with aromatics, making coconut chutney very appealing.

This brings us to the fact that this coconut chutney dish requires one very important gadget without which you might find it difficult to prepare it in the first place, i.e., a grinder. But, in case you don’t foresee its regular use then you may seek the help of a good old immersion blender too. A handy, good quality and efficient immersion blender is like having a helping hand that has no tantrums! This gadget also saves plenty as you end up saving money from buying additional grinders, blenders, food processors, which are quite bulky and you’ll seldom use. The team at The Daring Kitchen has curated a list of immersion blenders for you to refer to for great quality and the latest gadgets in the aforesaid section.

So, with all the major research work completed regarding the coconut chutney recipe, let’s see how you can prepare this recipe.


Immersion blender




Small pan


½ cup fresh coconut meat, roughly chopped into small pieces (preferably only white part)

¼ cup husked split black chickpeas (roasted chana dal), optional

1 green chili, roughly chopped

1 small blob of ginger, peeled and roughly chopped

Salt, to taste

½ teaspoon mustard seeds

8-10 fresh or dried curry leaves

A pinch of asafetida (hing)

¼ teaspoon red chili powder

½ tablespoon any vegetable oil

Directions to Make Coconut Chutney

1.      Grind coconut meat, roasted chana dal, green chili, ginger, and salt together with little water to make a smooth paste of these ingredients. You may add more water if required until the desired consistency is not achieved.

2.      Transfer this paste into the serving bowl.

3.      Heat oil in a small pan and add mustard seeds to it.

4.      Add curry leaves and asafetida to the pan as soon as the mustard starts to crackle.

5.      Add red chili powder, coriander powder, and let it sizzle for 2 seconds.

6.      Now, pour this spice tempering over the chutney paste.

7.      Season with salt, if required.

8.      Mix everything nicely, serve, and enjoy!

Try coconut chutney with Savory Brown Rice Pongal or with Masala Dosa.