If you’re a fan of South Indian breakfasts, then you know that no idli or dosa experience is complete without a bowl of fresh coconut chutney! This creamy, flavorful chutney is the perfect tangy, spicy, and savoury balance, making it the ultimate pairing for your fluffy idlis and crispy dosas. Let me show you how easy it is to whip up this classic delight at home.
Served alongside classics like dosas, idlis, appams, Pongal, or upma— the chutneys are categorized by their colours—White (classic coconut chutney), Red (made with tomatoes or dried red chillies), and Green (infused with coriander or curry leaves)—though the ingredients can vary widely depending on regional preferences and personal taste. In this post, I will be sharing a simple coconut chutney recipe to serve with idli or dosa.
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❤️Why You'll Love This Recipe
It’s a classic Tamil-style chutney, one I grew up eating, inspired by the recipe my mom learned after moving to Tamil Nadu as a newlywed. Over time, I realized every Southern state has its way of making coconut chutney, each with unique flavours and techniques.
I perfected the art of making chutney during my single days in Bangalore, after plenty of trial and error. Back then, my weekend breakfast routine was often a pack of idli batter, some sambar, potato masala, and, of course, a creamy chutney—breakfast bliss sorted! 🤩
I used to make chutney purely by instinct, never measuring, which made it impossible to share the recipe—even though it was one of the most requested on Instagram. I decided to buckle down, measure everything properly, and test it a few times before sharing it on my Insta Stories. The response was overwhelming, with so many DMs saying, "Finally!" 😁 I know, I know—better late than never, right?
This coconut chutney recipe with fresh ingredients and a simple method yields delicious results every time. It’s versatile, allowing you to tweak the spice and tanginess to suit your taste. Whether you’re new to making chutneys or a seasoned pro, this recipe will quickly become your go-to for breakfast. And trust me, the tadka (tempering) at the end? Pure magic!
🥘Ingredients List with Substitute Options
Here’s what you’ll need to make this mouthwatering chutney:
- Pottukadalai (roasted gram): Adds thickness and nuttiness. You may replace it with cashews or roasted peanuts for a different flavour.
- Green chillies: For heat. Adjust according to your spice tolerance. Somedays, I replace green with a few dried red chillies for a change. Please note, if you add red chillies, the colour of the chutney and the taste will change.
- Curry leaves: A few in the chutney and a few in the tadka! No substitute and try not to skip.
- Fresh coriander leaves: For a pop of colour and flavour. Optional but recommended.
- Pearl onions or mini shallots: I am not a fan of peeling them, so on some busy mornings, I just use a quarter of a small red onion.
- Garlic clove and a piece of ginger: You can easily use a tiny bit of ginger garlic paste.
- Tamarind pulp (a tiny piece): Adds tanginess. Lime of lemon juice works as a substitute. In a pinch, you can also get away with a little pomegranate molasses. 🙂
- Grated coconut: Fresh or frozen works best. Desiccated coconut can be used in a pinch, but rehydrate it first.
- Coconut oil: For authentic flavour. Substitute with vegetable oil.
- Mustard seeds
- Urad dal
- Dried red chilli
- hing (asafoetida): Optional, but it enhances the aroma.
See the Recipe Card for details.
📝What is Pottukadalai?
Pottukadalai is a Tamil word for Roasted Split Bengal Gram. It is not the channa dal or toor dal like most of you doubt. This can be eaten as is without the need to cook. We add this to the chutney to give it a creamy texture. These are easily available in supermarkets but you may replace them with peanuts or cashews but the taste will differ.
🥣Types of Equipment Required
- Mixer or Blender: A small jar works best for grinding the chutney to the right consistency.
- Small Pan: For tempering the tadka.
🔪Steps to Make This Recipe
- Grind the chutney: Add roasted gram, green chillies, curry leaves, coriander, shallots, garlic, ginger, tamarind pulp, grated coconut, and salt to a blender jar. Process for 30 seconds, stopping to scrape down the sides as needed. Gradually add water, blending until you get a smooth and creamy consistency. Transfer the chutney to a serving bowl.
- Prepare the tadka: Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Toss in urad dal, curry leaves, dried red chilli, and a pinch of hing. Fry until the dal turns golden brown.
- Combine and serve: Pour the tadka over the chutney, mix gently, and serve immediately with idlis or crispy dosas!
💡Serving Ideas
This chutney pairs beautifully with all South Indian staples—idli, dosa, vada, or even upma. Try it as a spread for sandwiches or a dip for snacks like pakoras. Its creamy texture also works as a side with rice and sambar.
💡Recipe Tips
For the creamiest chutney, use fresh coconut and grind with minimal water at first. Add more water gradually to get the right consistency. Also, ensure the tadka is sizzling hot before pouring it over the chutney—it amplifies the aroma and flavour.
❄️Tips to make chutney last longer
- Don't touch it with your hands: When preparing coconut-based chutney, it’s important to keep the process hands-free for better freshness and shelf life. Use a spoon or spatula, not your fingers, to scrape the sides of the blender or transfer the chutney, especially if you’re making a large batch.
- Refrigerate: During winter, the chutney can stay at room temperature for a couple of hours, but in summer, it’s best to consume it quickly or refrigerate any leftovers promptly.
- Do not reheat: Always store leftover chutney in the refrigerator in a covered container. Avoid reheating refrigerated chutney; instead, let it come to room temperature slightly before serving. And here’s a bonus tip—cold chutney makes a fantastic spread for sandwiches!
- Freeze: While it’s best enjoyed fresh, you can freeze the chutney for up to a month without the tadka. Add fresh tadka after thawing.
☝️FAQs
Yes, but the tadka elevates the chutney’s flavour and nutrition profile. If short on time, you can skip it.
Absolutely! Prepare the chutney a day ahead, but add the tadka just before serving for the best taste.
🍲More Related Recipes
Looking for other recipes using grated coconut? Try these:
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📖 Recipe Card
Coconut Chutney Recipe
Ingredients
Grind to Paste
- 2 tablespoons pottukadalai roasted gram
- 2 green chillies
- 6 curry leaves
- Fresh coriander leaves (optional)
- 2 mini shallots (pearl onions)
- 1 garlic clove
- ¼ inch ginger a small piece
- tamarind pulp a tiny piece
- ½ cup grated coconut
- salt to taste
- ¼ cup water
For Tadka
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- curry leaves
- 1 dried red chillies
- a pinch of hing optional
Instructions
- Add all the "Grind to Paste" ingredients except water into the mini mixie jar and process it for 30 seconds or until the mixture sticks to the sides.
- Next, I scrape down the sides and add 2 tablespoons of water. I process this stopping every 30 seconds to scrape the sides and add more water little by little until everything comes together as a thick creamy chutney. If you add a lot of water at the beginning, then it will take forever and may not grind the coconut to the desired consistency. Don't give up until the coconut breaks down making the chutney light in colour and texture.
- Transfer to the serving bowl, pour a little water to wipe clean the jar and mix it into the serving bowl. Taste and adjust the salt and tamarind.
- Heat the oil in a pan and prepare the tadka with mustard seeds, urad dal, curry leaves, dried chili, and hing.
- Pour the hot tadka over the chutney, mix and serve immediately.
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