Coconut Chutney

This is a quick and easy chutney to make, which tastes the best with fresh Idli,  Dosa or Pongal rice. It is absolutely my favourite chutney and for that reason, I prefer to use a fresh, whole coconut, which I shred at home. To keep it for longer, I usually freeze it and defrost it by leaving in the room temperature.

Preparation time-5 min

Cooking time- 10 min


  • Blender
  • Pan with a lid for tempering
  • Container for storing the chutney


  • 1 cup of grated coconut
  • 1/4 of green chilli
  • 1/2 tsp of ginger
  • 1  garlic clove
  • 6-7 cashew nuts
  • warm water for blending (depends on desired thickness of chutney)
  • salt for taste
for tempering:
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • oil for tempering


  1. Add coconut and cashew nuts to the blender
  2. Finely chop green chilli, ginger and garlic and add to the coconut
  3. Add warm water to the blender and blend the mixture
  4. Add oil to the pan and wait till it heats up
  5. When oil is heated, add mustard seeds and urad dal, and cover with the lid till mustard seeds pop and urad dal becomes golden in colour
  6. When tempering is finished, add mustard seeds and urad dal to the chutney and transfer everything into a container
  7. Add a pinch of salt for the taste
  8. Place chutney in the fridge for couple of hours and enjoy with idli or dosa 👍🏻

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