Coconut Chutney Recipe | Healthy Sauces

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Easy Coconut Chutney

This Coconut chutney is a real delight with idli, dosa, uthapam etc. I can have it with any dish almost 😀 Coconut is very nutritious to consume. It has many health benefits too

coconut chutney

Benefits of including coconut in your diet

  • Coconut helps in improving digestion
  • Coconut is very good in summers as it keeps you hydrated
  • It improves immunity
  • Coconut help to keep our skin glowing and wrinkle free
  • It helps in controlling diabetes
  • It is very good for pregnant ladies as it helps it keeping pregnant ladies away from infection
  • Helps in preventing osteoporosis. Osteoporosis is a condition in which bones loses its density

Lets have a look at an easy video of Coconut Chutney


Ingredients required to make Coconut Chutney

For dry roast

  • Chana dal – 2 tbsp (Split bengal gram)
  • Cumin Seeds – 1 tbsp

For mixture

  • Fresh Coconut – 1 (cut into pieces)
  • Green Chilli – 1
  • Ginger – 1 inch
  • Water – 4-5 tbsp
  • Tamarind paste – 1/4 tbsp
  • Salt to taste

For tempering

  • Oil – 1 tbsp
  • Dry red chillies – 2
  • Mustard Seeds (Raai) – 1 tbsp
  • Curry Leaves – 8-10 ( Kadi Patta)

Process to make Coconut Chutney

coconut chutney


  • First of all cut a coconut into small pieces and keep aside
  • Take 2 tbsp of chana dal and 1 tbsp of cumin seeds in a pan and dry roast. Make sure that dal should not turn black as it will turn sour and make your chutney bitter. Dry  roast dal and cumin seeds and keep aside
  • Now in a grinder jar, add coconut
  • Add a green chilli. I have used only one as my baby aavya loves this chutney. You can add more to make it spicier.
  • Add an inch long ginger. Skip this step if you do not like ginger
  • Add the above mentioned dry roasted ingredients
  • Blend it coarsely
  • Now add a little water. You can use the coconut water too. Blend it again to form a smooth paste
  • Add tamarind paste (imli). I personally do not like much tangy so have added only 1/4th tbsp of it it. You can add up to 1/2 tbsp
  • Add salt as per taste
  • Blend it again and pour in a bowl
  • For tempering, heat oil in a pan
  • Add dry red chillies to it
  • Add mustard seeds (raai). I have used brown mustard seeds
  • Now turn off the burner and add curry leaves. Pour this tempering over the coconut chutney prepared earlier. Mix it well.
  • Your chutney is ready. It taste amazing with all south indian dishes like dosa, uthappam, idli, vada and even lemon rice.

For Lemon Rice recipe CLICK HERE

For 5 minutes Idli Recipe CLICK HERE

For Instant Dosa CLICK HERE


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coconut chutney

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1 Response

  1. May 19, 2017

    […] Coconut Chutney […]

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