Coconut Chutney

A great accompaniment to any South Indian dishes!

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Total cook time: 10 minutes

Servings: 4


  • ½ cup fresh coconut (can also use dessicated coconut)
  • ¼ cup roasted split gram
  • ½ cup water (or more if its too dry)
  • 1-2 green chillies (depending on the spice level)
  • Salt to taste
  • For tempering:
    • 1 tbsp coconut oil
    • 2 tsp mustard seeds
    • 6-7 curry leaves (fresh/dried)


  • You can use any other oil if coconut oil is not available.
  • You can add more of the roasted split gram if you prefer a less coconut taste.


  1. Blend the coconut, green chilli, water, roasted split gram and salt.
  2. Adjust the water consistency as per desired thickness.
  3. Transfer to a bowl.
  4. In a pan, heat the coconut oil.
  5. Add the mustard seeds and curry leaves and cook until they begin to splutter.
  6. Pour the hot tempering on the coconut blend.
  7. This is best served chilled and can be kept in the fridge for 1-2 days once made.

Hope you enjoy this!


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