South Indian Coconut Chutney (red, green and white) served in 3 different black bowls.
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5 from 21 votes

Coconut Chutney

3 varieties of Coconut Chutney - a delicious South Indian chutneys accompaniment made from coconut, chilies, roasted chana dal, spices and seasonings.  Serve this chatni with dosa, idli, medu vada and more breakfast recipes. It is spicy, full of bursting flavours and finger licking good! 
Prep Time10 mins
Cook Time5 mins
Course: Accompaniments, Chutneys
Cuisine: Gluten Free, Indian, Vegan
Keyword: Coconut Chutney, Green Coconut Chutney, Red Coconut Chutney
Servings: 7
Calories: 102kcal
Author: Farrukh Aziz


To Prepare Red Coconut Chutney:

  • 1.5 cup fresh coconut chopped or grated
  • 10 - 12 kashmiri red chilies you can use the spicier variety
  • 3 tablespoons roasted chana dal
  • 1.5 inch ginger piece
  • 6-7 garlic cloves
  • 1.5 tablespoons tamarind pulp
  • Salt to taste

To Prepare White Coconut Chutney:

  • 1.5 cup fresh coconut chopped or grated
  • 4 tablespoons roasted chana dal
  • 2 green chilies
  • 1/4 cup + 1 tablespoon curd
  • 1.5 inch ginger piece
  • Salt to taste

To Prepare Green Coconut Chutney:

  • 1.5 cup fresh coconut grated or chopped
  • 3/4 cup coriander leaves fresh
  • 2 tablespoons roasted chana dal
  • 5, garlic cloves
  • 3-4 green chilies
  • 1.5 tablespoon tamarind pulp
  • 1.5 inch ginger piece
  • 5-6, curry leaves
  • Salt to taste

For tempering the chutneys:

  • 3/4 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 10-12 curry leaves
  • 1 teaspoon chana dal
  • 3/4 teaspoon urad dal
  • 3-4 dried red chilies to temper only white chutney
  • 2 tablespoons oil


How to make coconut chutney recipe:

  • Gather all the ingredients to make the green, red and white coconut chutney.
  • To make red coconut chutney, add all the ingredient mentioned for red chutney into a blender along with water
  • Blend the chutney to a fine paste
  • Similarly, blend the ingredients for green and white chutney as well.

For Tadka

  • Firslt, heat oil in a pan.
  • Once the oil heats, add mustard and cumin seeds and fry for few seconds until aromatic.
  • Then, add urad dal and chana dal and fry until it picks up golden color, do not burn.
  • Add curry leaves and fry for another few seconds.
  • For white chutney tempering, add dried red chilies along with curry leaves.
  • Finally, pour the tempering over the chutney.


  • To make white coconut chutney vegan, skip yogurt and proceed. You may add some cashewnuts to it instead of yogurt
  • While grinding, add water to the chutney as per the consistency required.


Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 36mg | Potassium: 101mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2.2% | Vitamin C: 27.7% | Calcium: 2.4% | Iron: 4.8%