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Coconut Chutney

  • Author: Mish
  • Total Time: 10 mins
  • Yield: 1.5 cups 1x
  • Diet: Vegan


Coconut chutney is a creamy, mildly spicy, and delicately sweet accompaniment, made from freshly grated coconut, green chilies, and ginger.


  • 1 cup shredded coconut
  • 1 green chili 
  • 1/2 teaspoon salt
  • 1/2 cup roasted chana dal (dalia)-optional
  • 1-inch fresh ginger
  • 1 teaspoon black mustard seeds
  • 1 dry red chili
  • 1 pinch of hing (asafoetida – found in Indian stores)
  • 810 curry leaves – roughly chopped
  • 1 teaspoon neutral oil


  1. Blending: Take all the ingredients, shredded coconut, green chili, roasted chana, ginger, and salt in a blender jar. Grind everything smoothly using a little water as needed. Adjust salt as needed. Set aside in a bowl.
  2. For tempering: Heat some oil in a small pan, and when the oil is hot add the dried red chili, mustard seeds, curry leaves, and asafoetida. Let the curry leaves and mustard seeds crackle for a few seconds.
  3. Finishing it off: Pour this infused oil on the creamy coconut mixture, stir gently, and enjoy!


  • Find freshly frozen shredded coconut in your local Indian store.
  • Asafoetida is a vegan naturally occurring substance that mimics the smell of onions and garlic. You can leave it out if you’d like.
  • Tempering is the Indian cooking technique of infusing hot oil with spices and herbs to create depth of flavor and all-over deliciousness!
  • Curry leaves are aromatic herbs that are a must for all South Indian cooking. You can find it in your local Indian grocery store.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Indian condiments and dips
  • Method: Blending and stovetop
  • Cuisine: Indian

Keywords: Coconut Chutney