Coconut chutney served in a brown bowl tempered with red chilies and curry leaves.

Coconut Chutney

Learn how to make coconut chutney – a coconut based dip that we all love to dunk our idli and dosas in and is a must-have accompaniment for most South Indian breakfast and snacks.
Course Breakfast
Cuisine Indian
Keyword Authentic, idli /dosa chutney, South Indian chutney
Method Blender, Stovetop
Diet Gluten-free, Nut-free, Vegetarian
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6
Calories 113kcal
Author Anushree Shetty


  • 1 cup grated coconut
  • 1/4 teaspoon tamarind paste or fresh tamarind 2-inch square piece - see note
  • 1/2 cup water or as needed
  • 1-2 Thai green chilies coarsely chopped
  • 1/4 teaspoon grated ginger
  • 1/2 teaspoon salt or as needed

For the tadka / tempering


  • If using fresh tamarind, soak in 1/2 cup hot water for 10 minutes. Run it through a sieve to filter the juice out.
  • Grind coconut along with tamarind paste or tamarind juice from step 1 [read note 1 and 2], green chilies and salt to a fine paste in a blender using water as needed [see note 3].
  • Heat oil in a small pan on medium heat. Add mustard seeds and as they start spluttering add urad dal, byadgi chilies and curry leaves and after 10 -15 seconds take the pan off heat immediately.
  •  Add the tempering to ground coconut paste and mix well.


  1. If using fresh tamarind, take chunks of tamarind from the package. Soak it in 1/2 cup hot water for about 10 minutes before use. You can also substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice.
  2. It is hard to predict how tangy the tamarind juice will be, so always add 1/2 of the tamarind juice first, do a taste test and add the remaining.
  3.  If you are using juice from tamarind soaked in 1/2 cup of water, you may not need additional water to grind the chutney.


Calories: 113kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 225mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 25.2mg | Calcium: 6mg | Iron: 0.6mg