Coconut Chutney

This is one of the easiest chutneys to make. Everyone makes this chutney in different way (little variation in ingredients). Here is the way I normally make, but feel free to tweak the ingredients as you like. Instead of tamarind, you can add yogurt or lemon juice. In our hometown they don’t use the dalia splits, so dalia splits (pottu kadalai) is also optional .

While grinding the coconut chutney, if you are using frozen coconut add hot water, if you are using fresh coconut add regular water. Here is the link to how do I store the grated coconut in freezer.


  • Grated coconut ———————— 1/2 cup
  • Dalia splits (pottu kadalai) —– 3 tsp
  • Green chilies —————————– 2
  • Cumin seeds —————————– 1/2 tsp
  • Tiny piece of ginger
  • Tiny piece of tamarind
  • 1/2 cup of water
  • For seasoning
    • Cooking oil ————————– 1 tsp
    • Mustard seeds ——————– 1/2 tsp
    • Dry chilies ————————— 2
    • Curry leaves ———————— 1 spring

How to make

  • Grind all the ingredients in the list except grated coconut and water into a nice paste using a mixer or blender
  • Now add the grated coconut and water, and grind it into a medium paste like consistency
  • Now do the seasoning


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