Restaurant style Coconut Chutney


Coconut Chutney is an authentic accompaniment for various types of idly and dosa made by grinding fresh grated coconut, split gram and green chillies and seasoned with mustard seeds, lentils and curry leaves. It is served in all Indian restaurants with the flavor of ginger and garlic that is unique.  Come, let’s see how to make this perfect recipe at home in a jiffy with easy “no cook” method and step by step pictures.


Category: Vegan

Cuisine: South Indian

Preparation time: 5 minutes

Cooking time: 2 minutes

Serves: 4


  1. Grated Coconut – 1/2 cup
  2. Split gram- 2 tbsp
  3. Salt – as required
  4. Green chilli – 2 small
  5. Ginger- 1/2 inch piece
  6. Garlic- 1 pod
  7. Water- for grinding

To temper:

  1. Oil- 1 tsp
  2. Mustard- 1/2 tsp
  3. Urad dal- 1 tsp
  4. Curry leaves- 1 sprig


1. Preparation: chop the green chillies and peel the garlic and set aside. Grate the white part of coconut and do not use the brown portion for white coloured chutney.

2. Add the grated coconut to the mixer jar along with split gram, green chillies, ginger, garlic and salt. Grind to a fine paste by adding enough water.

3. Heat 1 tsp oil in the same pan and add mustard seeds and allow to splutter. Add urad dal and fry till golden. Switch off the flame and add curry leaves.

4. Add the tempering to the chutney and serve with idly or dosa. Delicious and easy coconut chutney is ready to eat.


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