5 years ago

Coconut Chutney Recipe!

This is again one of my mom’s quick fix recipes and absolutely my favorite that goes well with just about anything like chapattis, pulkas, idlis, dosas, curd rice, and even plain white rice. Just add a dash of ghee to piping hot plain white rice and have it with this coconut chutney and believe me you will absolutely relish the taste. This chutney if stored under hygienic conditions in the fridge has a shelf life of 4-5 days though I can personally guarantee that it won’t last that long!!


  • Coconut 1
  • Coriander seeds 1 tbsp
  • Cumin seeds 1 tsp
  • Dry red chilies 10-12
  • Tamarind the size of a lemon
  • Salt to taste

Coconut Chutney Recipe


  • Mustard seeds ½ tsp
  • Garlic pods 6-8
  • Curry leaves 2 sprigs
  • Dry red chilies 2
  • Oil 2 tbsp

Method: Clean and wash the tamarind and soak in ¼ cup of water. Separate the coconut from its shell and cut into thin slices. Dry roast the coconut slices on a low flame for 2 to 3 minutes. Transfer into a plate and let cool. Heat one tablespoon of oil in the same cooking utensil and add the dry red chilies. Fry for a few seconds taking care not to burn the dry red chilies. Transfer into a plate and let it cool. Next add the coriander and cumin seeds and fry. When they begin to pop turn off the flame and let them cool. Now grind the dry red chilies and coriander and cumin seeds. Add the coconut slices and grind. Add the tamarind, salt to taste, and water if required and grind to a fine paste. Heat one tablespoon oil in a cooking utensil and add mustard seeds. When they begin to pop, add the dry red chilies, crushed garlic pods, and curry leaves. Fry the garlic pods till they turn light brown in color. Take care that you do not burn the seasoning. Now add the ground coconut paste and fry thoroughly on a low flame till the water in it evaporates. Cool to room temperature before storing in an airtight container in the fridge.

Tip: You can increase or decrease the level of spice by increasing or decreasing the number of dry red chilies. Similarly tanginess can be increased or decreased accordingly.