Coconut Chutney


  • 1 cup grated coconut
  • 2-3 green chilies (adjust to your spice preference)
  • 1/2 cup roasted chana dal (split chickpeas)
  • 1 small onion, chopped
  • 2-3 cloves of garlic
  • A small piece of ginger (optional)
  • A handful of fresh coriander leaves
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 tablespoon oil
  • Salt to taste
  • Water


  1. In a blender or food processor, add the grated coconut, green chilies, roasted chana dal, chopped onion, garlic, ginger (if using), and fresh coriander leaves.
  2. Add a little water to make it easier to blend, and blend all the ingredients until you get a smooth paste. Add more water if needed to achieve your desired chutney consistency.
  3. In a small pan, heat the oil over medium heat. Add the mustard seeds, cumin seeds, and a pinch of asafoetida. Allow them to splutter and become aromatic.
  4. Pour this seasoning (tadka) over the coconut mixture in the blender.
  5. Add salt to taste and blend once more to combine the seasoning with the coconut chutney.
  6. Taste the chutney and adjust the salt and spice level if needed by adding more salt or green chilies.
  7. Transfer the coconut chutney to a serving bowl.

Your delicious coconut chutney is ready to be served as a side dish with dosa, idli, vada, or any other South Indian dish. Enjoy!