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Coconut Chutney


Coconut Chutney

  • Duration: 15 minutes
  • Serves: 5-6 people
  • Spice Level: Medium

Authenticity Slice

A good souring agent is critical to making this chutney. For long, imli was the chosen ingredient in Karnataka’s authentic chutney recipe. But even in the olden days, the imli would sometimes be replaced with curd, with great care taken to ensure that it was nice and thick. The chutney’s taste would otherwise be ruined.

Trivia Tadka

South India being the land of coconuts, the region is naturally the best when it comes to using the versatile fruit in its cuisines. All 4 south Indian states consider Coconut Chutney to be an essential accompaniment to idlis and dosas, though the mode of preparation can differ in each state, and sometimes even across different regions of the same state. In Karnataka, for example, every household boasts of its own unique version - some add lemon juice, some include imli paste, and some others make use of curd for sourness. But ginger, and green and red chillies are the ubiquitous spices used in every recipe. Best ground in an authentic stone grinder called ‘rubbuva gundu’ or ‘gundukallu’, this chutney is to south India what dhania chutney is to Uttar Pradesh and lahsun-tamatar chutney is to Bihar.


  • Fresh coconut, grated (1 cup)
  • Green chillies (hari mirch) (2 to 3)
  • Ginger (adrak), crushed (1-inch piece)
  • Tamarind (imli) pulp (2 tsp)
  • Coriander leaves (hara dhania) (2 tbsp)
  • Curry leaves (kadipatta) (4)
  • Split Bengal gram (chana dal), soaked for a couple of hours (1 tbsp)
  • Salt (to taste)

For tempering

  • Oil (2 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Black gram (urad dal) (1 tsp)
  • Dry red chillies (sabut lal mirch) (2)
  • Asafoetida (hing) (a pinch)


  • In a mixer-grinder, toss in all the ingredients (except the ones for tempering), and a little water and grind up a fine paste. Transfer the mix to a bowl.
  • Heat oil in a pan on a high flame and add the sarson to it. When it begins to splutter, add the urad dal, hing and lal mirch, and fry till the dal turns golden brown.
  • Take off the flame and immediately add to the coconut paste. Mix well and cover the bowl with a lid. Let it rest for 2 minutes to allow the flavours to seep through.
  • Serve fresh with dosas or idlis.

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