South Indian Coconut Chutney Recipe

Coconut chutney is a traditional South Indian chutney packed with the flavor and freshness of coconut. The addition of fresh coriander leaves and green chili makes this chutney really unique. It is a fabulous gluten-free, and vegan-friendly Indian chutney recipe.

In South Indian Cuisine, the coconut is abundantly used. Reason being the tall, handsome coconut trees standing with utmost pride by the sea-coast.

From curries, chutney to poriyal, and desserts, the coconut is omnipresent in the local South Indian and Coastal dishes.

Coconut Chutney is one of the most popular South Indian side dishes. It tastes fabulous with the deep-fried snacks and the South Indian breakfast such as idli, vada, dosa, etc.

My Green Coconut Chutney

I love the splash of green color and freshness in my chutney. Hence, I add a bunch of fresh coriander leaves along with coconut, salt, green chili, and water while blending.

Unlike North Indian style coriander chutney, this green chutney is tempered.

The fresh coriander leaves not only gives a bright green color to the chutney but also makes it refreshing in taste and rich in anti-oxidant.

Coconut Chutney Recipe Variations

There are many variations of coconut chutney followed across South India.

Traditional Chutney: Blend coconut, green chili, salt, and water to a smooth paste. Later, temper with whole red chilies, mustard seeds, urad dal, curry leaves fried in ghee. This is the simplest and the easiest South Indian chutney recipe.

Red Chutney: Fry onion and tomato in ghee. Blend with the remaining ingredients for the chutney.

Peanut Chutney: Replace half of the coconut with skinned, roasted peanuts for a nutty taste.

Garlic Chutney: To give the chutney a garlicky flavor, add garlic cloves according to taste preference while blending the ingredients.

The Tadka (Tempering)…

The tadka of a South Indian chutney is mainly – ghee, black mustard seeds (rai), white urad dal, curry leaves, and dry red chilies.

The simple but aromatic tempering complements the mild flavor of the chutney and adds a crunchy layer on top.

To make a vegan chutney, you can use coconut oil, groundnut oil, or any other vegan oil for frying the tempering ingredients.

How do you store coconut chutney?

Transfer the chutney to a container with the tight-fitting lid and store it in the refrigerator. It remains fresh for 4 – 5 days easily. For freezing the chutney, use a freezer-friendly container or zip lock bag for storing it. You can freeze it for 1 – 2 months.

Do not leave coconut chutney at room temperature for too long especially during the summer season.

Can I use frozen or packaged desiccated coconut?

You can use frozen or packaged desiccated coconut for making the chutney. Defrost the frozen coconut as per packet instructions before making the chutney. I highly recommend using the fresh coconut for an authentic taste and texture of the chutney.

Serving Suggestions

I LOVE coconut chutney with everything and anything. But few of my favorite combinations are:

Rava Idli

Medu Vada

Moong Dal Chilla

Mix Veg Uttapam

Rava Paniyaram

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