This is the first coconut chutney recipe that I am sharing on the blog. And of all the many variations of coconut chutney, I chose to go with this one, because this is the one I think of first, when I think of coconut chutney. Especially if I am looking to make coconut chutney for idli, dosa etc. It’s my go-to version. Because it’s pretty much the classic version, which is fairly quick and simple to make, and easily adaptable to please any tastebuds (see ingredient notes). And you can even adjust the consistency based on your preferences. I personally use a thicker chutney for dosa, and thin it out a little for idli, by just adjusting water and salt. That being said, there are other varieties of coconut / nariyal chutney that are just as delicious, like the red coconut chutney (using red chillies, garlic & coriander seeds), and green coconut chutney (using fresh coriander leaves). And I’d strongly recommend trying them all out, one by one (if you haven’t already). But if you are looking for a place to start, start with this classic white chutney. 🙂
Ingredients for Coconut Chutney
Ingredient notes
How To Make Coconut Chutney
Start with making the chutney base. For which in a mixer jar, take 2 cups of grated coconut, 1½ tablespoon of chopped ginger, 2 green chillies, ¾ teaspoon tamarind paste, 1 teaspoon salt (or to taste), along with 1 cup of water.Then blend everything together, till it becomes one smooth paste. And the chutney base is ready.Transfer this chutney base to a serving bowl or any container of your choice, and set aside, as you make the tadka.
If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.
For tempering / tadka
In a small tadka pan, add 1 tablespoon of coconut oil, and lightly heat it up.When it’s heated up, add a teaspoon of mustard seeds, and lightly roast it for a few seconds, till it starts to flutter and pop.Then add in 10 curry leaves and ¾ teaspoon of hing or asafoetida powder, mix it in, and let it lightly roast for another few seconds.When done, turn off the heat, and add the tadka to the chutney base made earlier, and mix it in.Coconut chutney is ready to serve.
Serving Suggestion
You can serve this coconut chutney with a wide variety of items. This is my default chutney to serve with South Indian delicacies like idlis, dosas, vadas, and appams. But it pairs well with sabudana vada too. Though my personal favorite with sabudana vada is the green coconut chutney.
Storing Coconut Chutney
It’s best to always make and serve coconut chutney fresh. But if you have leftover chutney that you want to store, you can store it in the fridge for a day or so. However it’s best to store it in an air-tight glass container, and use a fresh spoon every time you remove chutney to use. Also, the chutney will dry up in the fridge.. so when you want to use it, take it out from the fridge, let it thaw on the counter at room temperature for a bit, and then add in warm water to thin out the chutney, and adjust salt if needed.You can also freeze coconut chutney, in a freezer safe glass air tight container. But like I said earlier, coconut chutneys are best made, served, and consumed fresh.
Other recipes you might like..
⭐️ Fool-proof idli batter recipe (detailed guide)⭐️ Red coconut chutney (with chillies & garlic)⭐️ Coriander mint chutney (with yogurt)⭐️ Green sandwich chutney (with peanuts) ⭐️ How to freeze green chutney (something I did when we limited grocery trips, back when we all first started the extended stay at home phase). As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
This recipe was first published in Mar 2021, and has been republished with updated instructions, notes & tips, step images as well as video in Oct 2022. If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂
