Coconut Chutney is a perfect accompaniment with Dosas, Idlis or Vadas- your meal cannot be complete without it! Try it and see how flavorful this awesome chutney can be…
Prep time: 15min
Cook time: 20 min
Shredded Coconut – 3 cups
Channa Daal – 1/2 cup
Ginger – 2″ pc
Green Chillies – to taste (slit)
Cilantro/Coriander Leaves – small bunch
Curry Leaves – 1 sprig
Oil – 1 tbsp
Asafoetida – pinch
Mustard Seeds – 1/2 tsp
Dry Red Cillies – 1-2
Urad Daal – 2 tsp
Salt – to taste
Tamarind – to taste
1. On medium heat, dry roast the Channa Daal till it changes color and gives out a wonderful aroma.
2. Transfer the Daal into a bowl with a little water. Allow it to soak.
3. Next dry roast the Coconut on medium heat, till it changes color and gives out a wonderful smell.
4. Once done, transfer into a blender.
5. Next to roast is the Ginger and the Green Chillies.
6. Cook for a few minutes, till they start caramelize. transfer to the blender once done.
7. After that, toss the Cilantro (leaves plus the stems) and it cook till they wilt.
8. Transfer into the blender.
9. Drain the Channa Daal and add into the blender.
10. Add Salt and Tamarind to taste.
11. Blend to desired consistency by adding Water.
12. Pour into a serving bowl.
13. In a small skillet, on medium heat, heat the Oil.
14. Once hot, add in Mustard Seeds and allow them to splutter.
15. Add in Asafoetida and Dry Red Chillies. Cook for 10 seconds.
16. Add in Urad Daal and cook till they change to a light golden color.
17. After that add in Curry Leaves, mix and turn off the stove.
18. Pour the seasoning over the chutney.
19. Serve with Dosas, Idli or Vadas.
0 thoughts on “Coconut Chutney”
Hello, I love your recipes!
It’s very difficult for me to find asafoetida (I live in Italy). If it is possible, what can I use in substitution?
Thank you so much 🙂
Can I please know how long to soak the chana dal in water after roasting? also if I want to make this chutney for breakfast, would it be ok to make it the night before or does it turn too stale. Thank you for all the wonderful recipes BTW
Can I please know how long to soak the chana dal inb water after roasting? also if I want to make this chutney for breakfast, would it be ok to make the night before or does it turn too stale. Thank you for all the wonderful recipes BTW
Tried masala dosa and the coconut chutney . Everyone including my 4 year old son liked it very much ! Thanks a lot … And keep up the good work you tooo!
Thanks so much for the feedback! Glad you all enjoyed it!
are you using a vitamix
Though I have a Vitamix now (and LOVE it!), the blender we are using in this video was not a Vitamix.
Every time I have to cook something I just wishd that I find it on your website and I was never disappointed. Somehow you both are “the cooking divas” for me .
Yesterday, a guy and his family had come to see me.( you know how marriages are arranged in India ) I had to make idli for them ( they had told me about what they wanted in advance ) You wont believe what just happend !!! They not only loved it ,they asked me to make the chutney again and took it home, and obviously it was a big yes from their side .Probably you wont realize but you both did play a crucial role in my love story …
Love you guys !!!!
Dr. Rucha Deshmukh
P.S. : The guy who had come to see me has been my boyfriend since 12 years and both the families didnt know about the love affair 🙂
First of all, a big congratulations to you! What a great story! It made me smile :). We’re honored to be a part of your “love story” and wish you and your fiancee a very happy life together!
Thank You Dear… This time I’m trying chicken curry in a hurry. Will get back to you with all the compliments very soon …
Hi,please suggest if i can use dessicated coconut instead of shredded coconut?
You can definitely use dessicated coconut if fresh shredded coconut is not available. You have to roast it for just a bit or the coconut starts to burn very quickly. The taste is slightly different, but the chutney will still taste great!
hi, Hetal and Anuja.. I almost love all your recipies, i have one question can u please tell me which grinder is best making this chutneys.
thanks in advance
In my personal experience, the spice grinder that comes along with the Indian style mixies works the best to make smooth chutneys as well as grind dry spices. Some people have also had great results with VitaMix blenders, but they are a bit pricey.
Hey Hetal/Anuja, Whatâ€™s the brand for your mixie ? I burnt the motor of 2 mixies while making the coconut chutney. Whats the brand for your mixie ?
Also can you recommend any American brand mixers too?
Also can you share exactly which Frozen coconut do you use?
After going through many different blenders, we have found that they Indian style mixies work best for chutney grinding. Sumeet or Premier makes good ones that you can find online. The only Anerican blender that will probably handle Indian grinding is a Vitamix…and its pretty expensive :(.
It worked! Thank you so much. The roasting of items really adds to the flavor. Nice trick with the chana dal. The items to be added after the blending make it the real authentic chutney.
I impressed everyone, thanks to you!
Your welcome! 🙂
Thank you, Hetal for your timely feedback! I really appreaciate it!
This is such a wonderful recipe!! Thanks for posting it!! I’m using the frozen coconut. Can I still freeze the chutney?? Can you tell me some tips on how to freeze this to keep it fresh for a long time.
Yes, you can still freeze it. The chutney freezes well in either freezer style ziploc bags or air tight plastic containers for about 3-4 months. Sometimes, I divide the chutney into small portions and freeze them separately so that I don’t have to defrost the whole thing for one time use.
Hi,I’m so glad to see these website.i got a confidence to cook.but i dont have time to cook. can u say the food which i can prepare within half an hour ,at the same time i dont have mixy.thank you
You can look under our “Quick Fixes” tab for some really quick and easy recipes.
It is my fav chutney mmm
u r simply awesome….never had such a chutney ..my hubby loved it….just one question…for how long this chutney is good? or for how long it can be stored?
thanx a ton
Well, we think 7-10 days in the fridge or about 3 months in the fridge.
Glad to hear the feedback 🙂
Hi Hetal and Anuja,
The chutney was awesome, the aroma, it gave was so wonderful and the color… ahh so beautiful. I wanted to skip the step of roasting, but am I glad I put in the extra effort. The result was just fantastic. However, I skipped the seasoning bit, as I don’t like the extra oil and the crunchy urad dal in my chutney. Roasting is the key, it made all the difference. My husband just gobbled the chutney even though it was a bit spicy for his palette. Thank you girls.. Muaah
Glad you and your husband enjoyed the Chutney 🙂
Thanks for your support!
I am a newbie with Indian cooking but your blog is very detailed for individuals like me. Thank You for posting such wonderful recipes !! Was wondering if you can post a recipe of this desert I had at an Indian restaurant. Don’t remember the name but It was a fried cake like ball dipped in warm sugar syrup. It was so yummy.
umm Back to this recipe. As another person asked, what section do i find the frozen coconut near? Have been looking for it so i can make this chutney. Does it make a difference in taste if i use the dry coconut found in the baking section? I find it to be too sweet compared to the fresh coconut. Last question which is an odd one, I like the orange silicon turner you keep using in all your videos and was wondering where you bought it from or the brand name? 🙂
Thanks a Bunch,
Welcome to Indian Cooking and SMTC !
Answers to your questions:
*Desert: Name – Gulab Jamun 🙂
Video for that :
*Frozen Coconut- you can get them from an Indian or a South Asian Grocery store which would usually be the most inexpensive OR from a regular one like Walmart/Kroger etc in the frozen section next to the desserts – and with things like pie crusts, chrerries, strawberries etc.
*The flavor of the fresh frozen coconut is better BUT having said that, I have personally used the dessicated one and it works out fine. So if you can find the fresh frozen GREAT otherwise you can still use the dessicated and not be Chutney-deprived 😉
*The famous silicone spatula – amazing, it is more famous that Hetal and I put together with the green pan close behind 😉 We bought that spatula years ago and I mean YEARS ago from a dollar store and since have NEVER seen it 🙁 .We are still looking for it and will not stop – it does not have a brand name on it either… 🙁
Hope I have answered EVERYTHING 🙂
If I use dhaliya,do I need to roast that too?
Hi hetal and anuja
Thanks for the wonderful recipe. How you break and shred the coconut??? waiting for the reply…thnk u..
Hi, how far chana dal can be soaked?
You can soak the chana daal for max 30 minutes. If you need it later, then just drain out the water and keep it aside.
hi hatel and anuja thaks so much. I had a party yesterday and i made dosa and served the chutney too. Everybody loved it and so did i.
what are we supposed to do with the channa daal again?
You dry roast the channa daal and soak it in water for a bit before grinding.
This one is now our favorite.
hey shilpi i think the chutney is awsome too!
Hi Hetal and Anuja,
Where can i find frozen coconut? Have you used fresh or frozen coconut?
I tried the recipe today evening (with dry coconut) and it was a real hit. Thanks for the recipe.
thanks for the recipe.they serve this at the indian retaurants when we order thosai and such in my home country and i always wanted to know how to make it. i’ve been searching for the recipe for a quite awhile now and can’t wait to try it 🙂
Hey Anuja and Hetal,
You guys are just awesome. Out of words. This is the best recipe I ever made, and my husband just loves it. Now he won’t even let me try another chutneys. My idlis are instant hit because of the chutney. You know the funny thing? I made it extra thinking that I will freeze the rest and use it next time, but stupidly we ended up eating the whole thing……… it was so yummy :))))))
Btw, Anuja, I have a best friend named Anuja, and I always remember looking at you 🙂
Just forgot to add, I used frozen crushed coconut. Once I had tried with dried coconut too, but the frozen one was much tastier for me
Do I have to use fresh coconut for this?
Thanks in advance :)and thanx for the recipe!
Fresh coconut will give you a fresher taste and if you have it, definitely use it. However, the dried shredded coconut comes a pretty close second (plus, you can always have it available in your pantry).
hi hatel i agree with you statement too. thanks for the advice
Hi,How can I store this for a longer period?
Mmmm….I like Coconut Chutney.
But this is going to be yammmy…..
Hetal/Anuja can you use daaliya(guj) instead of the chana daal ?Sorry dont know the hindi word for daaliya… hope hetal knows what I am asking..!
Thanks hetal for reply
i m sorry, your receipes come out very good, can you pl tell me can i add zeera to the seasoning, reply
thanku for a super chutney
Usually, coconut chutney does not have cumin seeds in the seasoning. Of course, it’s always fun to experiment so go ahead and try it. You never know, it may be good!
Hi Hetal & Anuja,
Love the coconut chutney recipe. I tried this evening for the idlis-it tastes yummy!!!
Smile With Delight,