Coconut chutney

    25 min

    This delicious South Indian coconut chutney is essential when serving dosa and idli, along with Sambar.

    13 people made this

    Serves: 8 

    • 1/2 fresh whole coconut, drained and grated
    • 5 to 7 tablespoons natural yoghurt
    • 1 tablespoon vegetable oil
    • 3 fresh red chillies, seeded and chopped
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon cumin seeds

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Place the coconut and yoghurt in a blender or food processor. Process to a paste-like consistency. (Start with 5 tablespoons yoghurt, and add more if needed.) Transfer to a medium bowl.
    2. Heat the oil in a medium saucepan over medium heat. Stir in chillies, mustard seed and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.

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    Reviews in English (5)


    There is something called "Dalia" available in Indian stores which is basically roasted split chickpeas. Adds a lot to taste and also some curry leaves.  -  25 Feb 2009  (Review from Allrecipes US | Canada)


    May take alitle time to shred the coconut,but it is SO WORTH IT! I served it with papadaums. Wonderful sweet-not too spicey-delight!  -  30 Dec 2003  (Review from Allrecipes US | Canada)


    I used 1 dried red chili pepper instead of the fresh kind, and loved this! Next time I will definitely try to get the fresh peppers!  -  18 Oct 2010  (Review from Allrecipes US | Canada)