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Red, white and green coconut chutney in 3 different black bowls.
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4.66 from 35 votes

Coconut Chutney Recipe

Coconut Chutney is a delicious South Indian chutneys accompaniment served with it dosa, idli, vada and much more. 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
Diet: Dairy-Free, Gluten Free, Vegan
Servings: 7
Calories: 102kcal
Author: Farrukh Aziz


To Prepare Red Coconut Chutney:

  • cups Fresh Coconut chopped or grated
  • 10 - 12 Dry Red Chilies you can use the spicier variety
  • 3 tablespoons Roasted Chana Dal
  • inch Ginger piece
  • 6-7 Garlic Cloves
  • tablespoon Tamarind Pulp
  • Salt to Taste

To Prepare White Coconut Chutney:

  • cup Fresh Coconut chopped or grated
  • 4 tablespoons Roasted Chana Dal
  • 2 Green Chilies
  • cup Curd
  • inch Ginger Piece
  • Salt to Taste

To Prepare Green Coconut Chutney:

  • cup Fresh Coconut grated or chopped
  • ¾ cup Coriander Leaves
  • 2 tablespoons Roasted Chana Dal
  • 5 Garlic Cloves
  • 3-4 Green Chilies
  • tablespoon Tamarind Pulp
  • inch Ginger Piece piece
  • 5-6 Curry Leaves
  • Salt to Taste

For tempering the chutneys:

  • 2 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • ¾ teaspoon Cumin Seeds
  • ¾ teaspoon Urad Dal
  • 1 teaspoon Chana Dal
  • 10-12 Curry Leaves
  • 3-4 Dried Red Chilies to temper only white chutney


  • Gather all the required ingredients.
  • In a blender jar, add all the ingredients mentioned for red chutney.
  • Using little water, blend it to a fine paste. ½ cup water or little more than that would be good enough to grind the chutney.
  • Transfer the chutney into a bowl.
  • Similarly, blend the ingredients for white and green chutney as well and transfer each of the them into the seperate bowl.

For Tadka

  • Heat oil in a pan.
  • 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 prepared chutney.
  • Serve these with idlis, dosa, vada, upma and much more


  • To make vegan white chutney, skip yogurt and proceed. You may add some cashewnuts to it instead of yogurt
  • While grinding, add water 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: 110IU | Vitamin C: 22.9mg | Calcium: 24mg | Iron: 0.9mg