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Simple coconut Chutney

Nothing compares to a warm breakfast of Idli and dosa along with Simple Coconut Chutney. I absolutely love the smell of curry leaves and mustard seeds that fills my house while making my favorite breakfast along with coconut chutney .So Inviting.
Prep Time 15 mins
Cook Time 0 mins
Course Breakfast
Cuisine Indian
Servings 1 Cup


  • 1 cup freshly grated coconut
  • ½ cup roasted gram daria dal (see top tips)
  • 2 green chillies or to taste
  • A small piece of ginger
  • A small piece of tamarind see top tips
  • 1 cup of fresh coriander
  • A small pinch of Asafoetida optional
  • ¼-½ cup of water to blend
  • Salt to taste

Tempering (optional)

  • 1 tsp coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon spoon urad dal black gram, split/ whole
  • 1 dried red chilli
  • Few curry leaves


  • In a mixer jar add the roasted gram, green chillies, tamarind, coriander leaves and give it a smooth blend.
  • Then add freshly grated coconut and give it a coarse blend.
  • Take it out in a bowl and top it with tempering.


  • Heat a pan and add oil.
  • Add lentils, mustard seed, red chilli and curry leaves.
  • Once the mustard seed slutters our over the chutney.


Top tip
Use peanuts in place of roasted chana dal.
Use lemon juice in place of tamarind.
Use ½ cup mint in place of 1 cup coriander leaves.
Curry leaves can also be added in the chutney to paste.
Keep well refrigerated for a day when stored in a glass bottle.