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coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney

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Tarla Dalal

 14 September, 2019

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Table of Content

About Coconut Chutney ( Idlis And Dosas) down arrow
Ingredients down arrow
Methods down arrow
For grinding coconut chutney down arrow
For tempering coconut chutney down arrow
Coconut Chutney for diabetics, weight loss down arrow
Fried Coconut Chutney recipe down arrow
Tomato Coconut Chutey down arrow
Coconut Thuvayal down arrow
Fresh Coconut Garlic Chutney down arrow
Coconut Coriander Green Chutney for Dosa down arrow
Malgapodi and Tomato Coconut Chutney down arrow
Nutrient values down arrow

coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images.

coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney.

The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa .

If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast.

You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp.

When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner.

We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney.

Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.

 

Coconut Chutney ( Idlis and Dosas) recipe - How to make Coconut Chutney ( Idlis and Dosas)

Tags

Preparation Time

10 Mins

Cooking Time

15 Mins

Total Time

25 Mins

Makes

1 cup

Ingredients

For Coconut Chutney

For The Tempering

Method

Method

For coconut chutney 

  1. To make coconut chutney, put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
  2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
  3. Refrigerate coconut chutney and use as required.

Coconut Chutney ( Idlis and Dosas), 6 varieties, thangai chutney, Video by Tarla Dalal

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Coconut Chutney ( Idlis and Dosas) recipe with step by step photos

For grinding coconut chutney

 

    1. In a big mixer jar, add the grated coconut. You can use fresh or frozen coconut. Also, for easy grinding we have taken grated coconut but, if you are lazy then you can put roughly chopped coconut and pulse it more. Many people even use coconut powder or dessicated coconut, if doing so then make use of warm water while grinding.

    2. Add roughly chopped small green chillies. If you like your South-Indian coconut chutney spicy, then simply increase the quantity of chilies.

    3. Add grated ginger to the mixer jar. Adrak can be skipped or substituted with garlic.

    4. Now add 1 tbsp of roasted chana dal. If chana dal is not available, then you can skip adding it. The nariyal ki chatni will taste equally delicious without it.

    5. Add salt to taste.

    6. Add approximately 1/2 cup of water and blend. We have added a little more then half cup.

    7. Grind to make a fine paste. It looks like this! If you like a liquidy coconut chutney then increase the quantity of water.

    8. Transfer the chutney into a bowl.

For tempering coconut chutney

 

    1. For the tempering of nariyal ki chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavored oil. Once the oil is hot, add the mustard seeds.

    2. When the seeds crackle, add broken red chilli.

    3. Finally, add curry leaves. Kadi patta is one of the most important ingredient of an authentic South-Indian tempering.

    4. Mix well and pour this tempering over the chutney.

    5. Gently mix and your coconut chutney for idli, dosa and vada is ready! 

    6. Refrigerate and use as required. It is best to consume it fresh.

    7. Coconut chutney is made in a number of variations by adding/substituting ingredients. Malgapodi and Tomato Coconut Chutney, Tomato Coconut Chutney, Fresh Coconut Garlic Chutney are few varieties of the South-Indian coconut chutney. Enjoy them with various South-Indian snacks.

Coconut Chutney for diabetics, weight loss

 

    1. Is this coconut chutney good for diabetics, heart and weight loss. There is lots of debate on coconut. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Improving the action of insulin secretion and lowering the raised blood sugar levels is yet another benefit of coconut for Diabetics. So yes, this coconut chutney is perfect for diabetics, weight loss and heart. As with anything good, have it in restricted quantity. Our suggestion is to replace oil with coconut oil to make the coconut chutney recipe even healthier. 
Fried Coconut Chutney recipe

 

    1. Aside from coocnut chutney, check our fried coconut chutney recipe.  For Fried Coconut Chutney see ingredients below. Also for detailed step by step images see Fried Coconut Chutney recipe. 

      1 cup freshly grated coconut
      3 tbsp chana dal (split bengal gram)
      1 1/2 tbsp urad dal (split black lentils)
      5 whole dry kashmiri red chillies , broken into pieces
      2 tbsp tamarind (imli)
      1 tbsp coconut oil or any other refined oil
      salt to taste
    2. To make fried coconut chutney, combine the chana dal, urad dal, red chillies and tamarind in a broad non-stick pan and dry roast on a medium flame for 4 minutes or till they turn light pink in colour or till the flavour releases, while stirring continuously. Remove and kee
    3. Heat the oil in the same broad non-stick pan, add the coconut and sauté on a medium flame for 7 minutes or till it turns golden brown in colour, while stirring continuously. Keep aside.
    4. When cooled, combine all the ingredients together with salt and ¾ cup water, blend in a mixer till coarse.
    5. Store the fried coconut chutney in an air-tight container and use as required.
Tomato Coconut Chutey

 

    1. Aside from coocnut chutney, check our tomato coconut chutney recipe.  For Tomato Coconut Chutney see ingredients below. Also for detailed step by step images see Tomato Coconut Chutney recipe.

      1/2 cup chopped tomatoes
      1/4 cup grated coconut
      1 tbsp oil
      1/2 tsp chana dal (split bengal gram)
      1/2 tsp urad dal (split black lentils)
      4 whole dry kashmiri red chillies , broken into pieces
      5 to 6 curry leaves (kadi patta)
      8 shallots (madras onions) , peeled
      salt to taste
    2. Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
    3. Add the tomatoes and onions and sauté on a medium flame for 3 minutes.
    4. Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.
    5. Allow it to cool completely. Once cooled, blend in a mixer till smooth.
    6. Serve immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
Coconut Thuvayal

 

    1. Aside from coocnut chutney, check our coconut thuvayal recipe.  For Coconut Thuvayal Chutney see ingredients below. Also for detailed step by step images see Coconut Thuvayal recipe.

      2 tsp coconut oil
      3/4 cup grated coconut
      1 1/2 tbsp urad dal (split black lentils)
      1 tbsp chana dal (split bengal gram)
      2 tsp coriander (dhania) seeds
      1/2 tsp black peppercorns (kalimirch)
      4 dry red chillies (pandi) , broken into pieces
      6 to 7 curry leaves (kadi patta)
      1 tsp tamarind (imli)
      1/4 tsp asafoetida (hing)
      salt to taste
    2. Heat the oil a broad non-stick pan, add the urad dal, chana dal, coriander seeds, black peppercorns and dry red chillies and sauté on a medium flame for 2 minutes, or till it is light brown in colour.
    3. Add the coconut, curry leaves, tamarind and asafoetida and sauté on a medium flame for 5 minutes, or till the coconut is light brown in colour. Make sure you do not fry it till dark golden in colour, it will give you bitter taste after blending it. Keep aside to cool slightly.
    4. Once cooled, transfer it in a mixer along with salt and 4 tbsp of water and blend it till coarse. This mixture will be slightly moist.
    5. Serve coconut thuvayal (South Indian coconut chutney) immediately or store it in an airtight container and refrigerate till use. It will stay good for 3 to 4 days.
Fresh Coconut Garlic Chutney

 

    1. Aside from coocnut chutney, check our coconut garlic chutney recipe.  For Fresh Coconut Garlic Chutney see ingredients below. Also for detailed step by step images see Fresh Coconut Garlic Chutney.

      2 cups freshly grated coconut
      1 tbsp roughly chopped garlic (lehsun)
      2 tbsp roughly chopped green chillies
      1 tbsp roughly chopped curry leaves (kadi patta)
      2 tbsp tamarind (imli) pulp
      salt to taste
      1 tbsp oil
      1 tsp mustard seeds ( rai / sarson)
      4 curry leaves (kadi patta)
      2 whole dry kashmiri red chillies , broken into pieces 
    2. To make fresh coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside.
    3. Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute.
    4. Pour this tempering over the prepared coconut chutney and mix well.
    5. Store the fresh coconut garlic chutney in air-tight container and refrigerate till use.
Coconut Coriander Green Chutney for Dosa

 

    1. Aside from coocnut chutney, check our coconut corainder chutney recipe.  For Coconut Coriander Green Chutney for Dosa see ingredients below. Also for detailed step by step images see Coconut Coriander Green Chutney for Dosa.

      1/2 cup grated coconut
      1/4 cup shredded spinach (palak)
      2 tbps chopped coriander (dhania)
      2 tsp roasted chana dal (daria)
      2 tsp roughly chopped green chillies
      2 tsp roughly chopped garlic (lehsun)
      salt to taste
    2. To make coconut coriander green chutney for dosa, combine all the ingredients in a mixer and blend using 4 tbsp of water till smooth.
    3. Serve the coconut coriander green chutney for dosa or use as required.
Malgapodi and Tomato Coconut Chutney

 

    1. Aside from coocnut chutney, check our Malgapodi and Tomato Coconut Chutney recipe.  For Malgapodi and Tomato Coconut Chutney see ingredients below. Also for detailed step by step images see Malgapodi and Tomato Coconut Chutney.

      1 cup roughly chopped tomatoes
      1/2 cup roughly chopped onions
      1/4 cup freshly grated coconut
      1/4 cup malgapodi powder
      2 whole dry kashmiri red chillies , broken into pieces
      2 tsp roughly chopped garlic (lehsun)
      salt to taste
    2. To make malgapodi and tomato coconut chutney, combine all the ingredients in a mixer and blend using ¼ cup of water till smooth.
    3. Serve malgapodi and tomato coconut chutney immediately or store in an air-tight container for 2 days.
Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per tbsp
 

Energy36 cal
Protein0.4 g
Carbohydrates1 g
Fiber1 g
Fat3.3 g
Cholesterol0 mg
Sodium2.1 mg

Click here to view Calories for Coconut Chutney ( Idlis and Dosas)

The Nutrient info is complete

Your Rating*

user
rajiv

Jan. 17, 2022, 11:07 p.m.

bhut acchi recepe hai main ne ise try kiya bhut pasand aya hamko

5 
user
Tarla Dalal

Jan. 17, 2022, 11:07 p.m.

Thanks for the feedback.

user
shivam

March 8, 2021, 7:55 p.m.

how long can I store this if I keep it refrigerated

5 
user
Tarla Dalal

March 8, 2021, 7:55 p.m.

Hi, You can keep it for a day in the refrigerator.

user
R P SINGH

Dec. 12, 2020, 1:23 a.m.

5 
user
Tarla Dalal

Dec. 12, 2020, 1:23 a.m.

Thanks RP Singh. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
sapiri thumbo rinko dhim

Oct. 3, 2020, 9:21 a.m.

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5 
user
Tarla Dalal

Oct. 3, 2020, 9:21 a.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Thimmappa

May 26, 2020, 9:47 p.m.

5 
user
Punkech Patel

May 3, 2020, 4:46 p.m.

I tried the coconut chuntney to go with masala dosa i made from another reciepe on youtube. Before I used to make chutney with yogurt, decicatted coconut and bit of cayanne pepper and salt. But i wanted the real reciepe. I have to say it came out really nice, but I needed more water then I thought. Thanks very very much!

5 
user
Kalpesh

April 14, 2020, 9:03 p.m.

5 
user
Tarla Dalal

April 14, 2020, 9:03 p.m.

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
ravi

Dec. 28, 2019, 6:40 a.m.

very useful recipe to make my favourite chutney at home for me...

5 
user
Tarla Dalal

Dec. 28, 2019, 6:40 a.m.

Hi Ravi, Very pleased to know that you like the recipe. Please do keep trying more recipes and share your feedback! Happy Cooking!!!

user
sumit

July 3, 2019, 2:02 p.m.

????, ???? ?? ??? ?????? ?? ???? ?? ???? ????? ????? ??? ??? ?? ?? ??? ?? ??? ?? ????? ?? ?????? ????? ?? ???? ???

5 
user
Jasleen

Dec. 26, 2018, 6:05 a.m.

I love this recipe. I''ve made this now for 4-5 times. I don''t use red pepper in tempering, but still it turns out perfect

5 
user
Tarla Dalal

Dec. 26, 2018, 6:05 a.m.

Thanks for the feedback !!! keep reviewing recipes and articles you loved. You can avoid the red chilli.

user
Farida Banu

July 9, 2018, 2:19 p.m.

Simple and delicious coconut chutney

5 
user
Tarla Dalal

July 9, 2018, 2:19 p.m.

Hi Farida, Happy to know you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!

user
Mahesh Kumar

Aug. 8, 2017, 9:14 a.m.

+++

5 
user
Shanu

April 2, 2017, 11:06 p.m.

Its really yummy

5 
user
Heena

Nov. 14, 2016, 8:46 a.m.

5 
user
rani

Nov. 4, 2016, 6:15 p.m.

5 
user
Foodie #677737

Oct. 19, 2016, 9:10 p.m.

amazing recipe.... very delicious

5 
user
Anita Das

Oct. 8, 2016, 12:48 p.m.

Lovely recipe. Video version little different.Missing you Tarala Dalalji.

5 
user
Tarla Dalal

Oct. 8, 2016, 12:48 p.m.

Hi Anita, Thank you so much for your kind words. Happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy cooking!!

user
Sonal Panchal

Oct. 7, 2016, 8:38 a.m.

simple yet amazing. Thank you.

5 
user
Shalini

Aug. 30, 2016, 7:05 p.m.

Mam, I have tried ur method and preapare coconut chutney. Which was very testy. Thanks for ur recipe.

5 
user
Tarla Dalal

Aug. 30, 2016, 7:05 p.m.

Hi Shalini, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
Manoj Tiwari

June 6, 2016, 11:54 a.m.

5 
user
Arjan singh Rana

May 10, 2016, 4 p.m.

I will try, but tell me if only is also added to develop sour taste

5 
user
Tarla Dalal

May 10, 2016, 4 p.m.

Hi, But this chutney does not need sour taste, so tamarind has not been added. But if you like sour taste, you can add 1 tsp of tamarind pulp while you are blending.

user
Anjali

Jan. 23, 2016, 7:26 p.m.

I tried this chutney and results come out to be awesome. it was delicious

5 
user
Tarla Dalal

Jan. 23, 2016, 7:26 p.m.

Great to know you have liked the recipe..Please keep posting your thoughts and feedback. Happy Cooking.

user
Aman Vivek Tripathi

Jan. 23, 2016, 9:43 a.m.

Last stop of every cook..The role model of cooks like me..at d age of 24 I cook one of d best in my family.Thanks

5 
user
Tarla Dalal

Jan. 23, 2016, 9:43 a.m.

Hi Aman, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

user
Prerna Gupta

May 8, 2015, 5:03 p.m.

I have tried the recipe today first time. Very tasty. No words to describe the taste.

5 
user
Sreerupa

May 6, 2015, 11:56 a.m.

I have tried this recipe and its for the first time that i ventured for a south indian dish. It was awesome!!!!!!! Dear Madam, thanks a lot for the recipe. It worked perfectly!!!! All credit goes to you!!!!

5 
user
Thirumalai

March 4, 2014, 12:34 p.m.

Very nice

5 
user
Tarla Dalal

March 4, 2014, 12:34 p.m.

Thank You Thirumalai... Do keep trying more and more recipes and share your feedback!!! Happy Cooking!!!

user
Vivek

Dec. 19, 2012, 10:12 a.m.

5 
user
chandra shekhar

June 18, 2012, 12:08 p.m.

Great i always tried to make this but never was upto hotel standard which i often ate... great recipe and the website...really awesome.

5 
user
Tarla Dalal

June 18, 2012, 12:08 p.m.

Hi Chandra , we are delighted you loved the Coconut Chutney recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
shubhra

May 5, 2012, 11:29 a.m.

Hi! In this recipe fresh coconut is used or the dry one(gola)??

5 
user
Tarla Dalal

May 5, 2012, 11:29 a.m.

Hi Shubhra, Fresh Coconut. Thanks for asking.

user
devki

April 28, 2012, 2:17 p.m.

Hi mam, can we add some curd or lemon juice for sourness in coconut chutney.

5 
user
Tarla Dalal

April 28, 2012, 2:17 p.m.

Hi Devki, You can add curds if you wish to.

user
Archana Singh

April 18, 2012, 6:42 p.m.

5 
user
Tarla Dalal

April 18, 2012, 6:42 p.m.

Hi Archana , we are delighted you loved the Coconut Chutney recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Aman Vivek Tripathi

April 9, 2011, 10:33 a.m.

Best and easy....ma''am ur blogs are the last search point of every cook.Thanks a lot....My icon..

5 
user
Liam

Feb. 20, 2011, 1:40 p.m.

I used everything but the tamarind. Maybe I''ll use tamarind next time. It''s good,...my household likes it.....it''s just seems like something is missing. Anyway,..Thanks for the recipe. It''s my first using a new wet/dry mixie and I''ll try it again,...and again.

5 
user
Tarla Dalal

Feb. 20, 2011, 1:40 p.m.

Hi Liam, Do try it again and let us know how you liked it. Happy Cooking !!

user
FARIDA

Dec. 27, 2010, 1:04 p.m.

5 
user
Tarla Dalal

Dec. 27, 2010, 1:04 p.m.

Hi Farida , we are delighted you loved the Coconut Chutney recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
Priyakshi

Dec. 25, 2010, 10:56 p.m.

Tried this simple recipe at home......it was awesome n so tasty!

5 
user
Tarla Dalal

Dec. 25, 2010, 10:56 p.m.

Hi Priyakshi, We are very happy to know you have loved the recipe, do try more and more recipes and let us know how they turned out. Happy Cooking !!

user

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