sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Coconut Chutney


Fatta Fat Chutney - Indian Pickle Chutney

This simple Indian pickle chutney with combination of curd and onions. It's a raita kind ...

Brinjal eggplant chutney

Brinjal Eggplant Chutney

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

Quick and simple coconut chutney

Quick And Simple Coconut Chutney

Coconut chutney recipe is an easy and quick to make chutney which serves as a side dish f...

Ridge gourd (turai) chutney

Ridge Gourd (turai) Chutney

Ridge gourd chutney is a healthy, tasty side dish for idli and dosa....


Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

Brinjal Chutney without Tomatoes

Brinjal Chutney Without Tomatoes

Brinjal Chutney is a South Indian style without tomatoes is just another fantastic accomp...

Coconut Chutney Recipe, Nariyal Chutney recipe, How To Make Coconut Chutney Recipe

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy flavor and is the perfect accompaniment for South Indian idlis, dosas, vada and uttapams (rice pancakes).

Coconut chutney is a one of the great and a must accompaniment for many South Indian dishes. In Southern states of India like the Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is complete without the coconut chutney. A perf... Read More..

About Recipe

Kobbari pachadi, Thengai Chutney Recipe, Coconut Chutney Recipe

How to make Coconut Chutney

(145 ratings)
136 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Coconut Chutney
Author : Vahchef
Main Ingredient : Coconut
Servings : 2 persons
Published date : February 08, 2019

Ingredients used in Coconut Chutney
• Green chilies (chopped) - 2 number.
• Cumin seeds - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Curry leaves - 1 spring.
• Dhalia - 15 number.
• Hing/asafeotida - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Oil - 2 tea spoon.
• Red chillies - 3 number.
• Ginger (chopped ) - 1 tea spoon.
• Cashew nuts - 20 number.
• Coconut (freshly grated) - 1 cup.
• Urad wash/black gram - 1 tea spoon.
• Tamarind or lime - 1 small.
• Salt - 1 tea spoon.
  • Mix all ingredients coconut, ginger, green chilies, dhalia, cashew, tamarind, salt and put in a blender to grind to fine paste.
  • Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast.

Cooking with images Naral lonache, Thengini kai Uppinakayi


Coconut chutney is a one of the great and a must accompaniment for many South Indian dishes. In Southern states of India like the Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is complete without the coconut chutney. A perfect blend of different flavors and the ease with which it can be prepared is a great example of tradition, health, nutrition and raw cuisine. It tastes extremely wonderful when prepared with few right spices and ingredients.  The authentic coconut chutney is the best accompaniment for Idli, dosauttappam, vadaupma and pongal

Coconut is a vital ingredient in many types of cuisines and is used in various culinary uses. It  forms a part of daily diet is some way or other. The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking. The fleshy part can be desiccated to produce coconut milk in making curry dish and other dishes using coconut milk. Coconuts received the name from Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe.  When coconuts arrived in England, they retained the coco name and nut was added. In India, Kerala is the largest coconut producer state and is also famous for the tender coconuts in India. There are lots of great recipes prepared with coconut. Such as, Coconut burfi, Coconut rice, Coconut rice pudding, Red chili coconut chutney, Coconut shrimp prawn fry, Shrimp coconut masala, Kheema with coconut curry and so on..

Chutney types and their preparations vary widely across Pakistan and India.  It is said that chutneys were shipped to European countries like England and France as luxury goods. The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency.

Chutneys can be very spicy, mild or sweet and by toasting the spices, the essential oils are released which is what gives the spices their unique aroma making them more pungent and flavorful. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

danYulia Posted on Thu Jan 09 2014

what food processor are you using? ?

Reply 0 - Replies
profile image

Lily Lazar Posted on Mon Jan 27 2014

HiThe coconut chutney is best when you grind coconut green chillies  small onions (shallots?) and salt you can also add a few curry leaves.Tempering with mustard is optional.Lilly?

Reply 0 - Replies
profile image

Sahil Monga Posted on Sun Feb 02 2014

sahil we miss you. take care of yourself?

Reply 0 - Replies
profile image

Vidya Mirpuri Posted on Wed Feb 19 2014

Dear sanjsy l have fond of. Ilike your perfact vada and chatni.thank you very much.?

Reply 0 - Replies
profile image

srinath sr Posted on Fri Feb 21 2014


Reply 0 - Replies
profile image

Pankaj Gautam Posted on Fri Mar 07 2014

Really nice job and kind support thnx.. ?

Reply 0 - Replies
profile image

Ramaswamy Venkatesh Posted on Sat Mar 15 2014

You are just too good on all your presentations . Thanks .Regards !?

Reply 0 - Replies
profile image

Malini Thakur Posted on Sat Mar 22 2014

Your recipes are wonderful and the cookware awesome.Please let me know where I can get the blender that u used to grind the coconut chutney.Would be very happy if u can send a reply pl.?

Reply 0 - Replies
profile image

Shriram KA Posted on Sun Mar 23 2014


Reply 0 - Replies
profile image

Lee Antje Posted on Mon Mar 31 2014

Wow your awesome,wonderful delicious dishes you make. Thanks for sharing.Love you and you're dishes:-)?

Reply 0 - Replies
profile image

Romila Lal Posted on Sun Apr 06 2014

Thank you chef for your tips.?

Reply 0 - Replies
profile image

urmila patel Posted on Thu Apr 17 2014

Thank you ?

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter