by: Maa Simply too good

Coconut chutney is a very popular side dish for most South Indian tiffen dishes.This is my quick and easy-to-do version.


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serves: 4

4 tbsp Grated coconut or 1/2 a shell of Diced coconut

1 Green chilly

3 tsp Fried gram dal or Chutney dal

5 tbsp Water - or as required

1 tsp Gingelly oil / Sesame oil

1 tsp Mustard seeds

1 tsp Udad dal

1 Red chilly

leaves Curry Curry - a few

Salt - to taste

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 31

  • Total Fat: 1.4 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 57.8 mg
  • Total Carbs: 4.5 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 3.1 g
  • Protein: 0.8 g

how is this calculated?

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1.  Grate the coconut or dice the coconut into fine pieces. Grating the coconut will give the chutney a pure white colour.

2.  Grind the grated coconut, green chilly, chutney dal and salt in a blender adding water in installments to get the desired chutney consistency.

3.  Heat the oil then throw in the mustard seeds, udad dal, red chilly and curry leaves. Temper the coconut chutney with this tempering and lick the pure creamy white dip!

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