Coconut Chutney

Coconut Chutney

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"Indian coconut chutney to be served with dosa and idly."
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25 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
  2. Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.



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.

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!

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!

perfect, used a young coconut. followed exactly :-)

I like blending the coconut with a little water, grated ginger, minced green chilis and salt. Then in a pan I roast some urad dal, dry whole red chili, curry leaves, and black mustard seeds. I m...

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