1 cup shredded or grated coconut
- Tip: Fresh coconut works best, but thawed frozen coconut or unsweetened desiccated coconut flakes can be used as alternatives.
½ inch fresh ginger
- Fresh is ideal, but ground ginger works in a pinch.
1 cup chana dal (or fried gram/dalia/putani)
- Adds texture and flavor. Substitute cooked red or split lentils or even peanuts for a crunchier option if needed.
Tamarind
- Use fresh tamarind, tamarind paste, or tamarind chutney. Lemon or lime juice with zest can be a substitute.
Chili
- Adjust the spice level to taste. For milder heat, use a red chili with seeds and ribs removed or a small amount of chili powder.

For the Tempered Oil (Optional)

½ teaspoon mustard seeds
1 dried chili
½ teaspoon dal
A few curry leaves
Pinch of asafoetida (optional, omit for gluten-free)
1–2 tablespoons coconut oil (or other neutral oil)

Note: If you can’t source some of these, replace them with whole spices like cardamom, star anise, or fresh herbs such as coriander or mint.

Step-by-Step Instructions For Our Coconut Chutney Recipe

1. Prepare Your Ingredients

Coconut: If using fresh coconut, grate it. If using desiccated coconut, rehydrate it in warm water for 5–10 minutes.
Chana Dal: If uncooked, boil or pressure-cook until tender.
Ginger & Chili: Peel (optional) and chop ginger. Remove chili seeds for milder heat.

2. Blend the Chutney

In a blender or food processor, combine:

Coconut
Chana dal or lentils
Ginger
Chili
Tamarind (or lemon/lime)

Blend until it reaches a thick, hummus-like consistency. Add water gradually for the desired texture.

3. Make the Tempered Oil (Optional)

Heat 1–2 tablespoons of coconut oil in a small pan over medium heat.
Add mustard seeds, dried chili, dal, curry leaves, and a pinch of asafoetida. Stir until the spices bloom and release their aroma.

4. Assemble and Serve

Transfer the blended chutney into a serving dish.
Pour the tempered oil over the top, along with any solids (spices, chili, or curry leaves) for garnish.

What to Serve with Coconut Chutney

Coconut chutney is such a versatile side—it pairs perfectly with so many Indian dishes and even a few unexpected ones! Here are some delicious ideas to try:

1. Idli

Soft, fluffy, steamed rice cakes are a classic choice. Dunk them into coconut chutney for a comforting breakfast or snack.

2. Dosa

These crispy, golden pancakes made from rice and lentils are made even better with a generous helping of chutney on the side.

3. Naan or Flatbread

Flatbreads like naan, roti, or chapati are great for scooping up chutney. It’s a simple way to turn it into a spread for quick bites.

4. Vada

Crispy, savory lentil fritters (think doughnut-shaped but way more flavorful) are a match made in heaven with coconut chutney.

5. Rice Dishes

Try pairing coconut chutney with tangy lemon rice or creamy curd rice. It adds a fresh, cooling balance to the bold flavors.

Pro Tip: Coconut chutney is even more refreshing when served chilled. It’s the perfect contrast to warm, savory dishes.

Tips for Making the Best Coconut Chutney

Coconut chutney is simple to make, but a few easy tips can take it from good to great:

Use Fresh Coconut

Fresh coconut makes all the difference. If it’s not available, frozen works well, too—just thaw it before using.

Make It as Spicy as You Like

Coconut naturally tones down the heat, so don’t be afraid to add a little extra chili if you like things spicy.

Add a Flavorful Tempering

A quick tadka (tempering) of mustard seeds, curry leaves, and dried red chilies can bring so much flavor and aroma to your chutney.

Try Some Fun Twists

Feeling adventurous? Add a bit of ginger for warmth, a clove of garlic for boldness, or a splash of tamarind for a tangy kick. Even a handful of roasted peanuts can add a delightful crunch.

With these tips, you can easily whip up a batch of coconut chutney that’s fresh, flavorful, and ready to pair with just about anything!

Final Thoughts

Coconut chutney is a simple, vegan, and gluten-free dish that adds a burst of flavor to any meal.

While sourcing the ingredients might take some effort, the recipe itself is quick and straightforward.

No matter how you serve it – whether alongside traditional Indian dishes or as a creative addition to your table, this chutney is sure to impress!

Give this easy recipe a try, and enjoy the taste of South Asian cuisine in your own kitchen!