Coconut Chutney/Idli Chutney recipe | Learn how to make South Indian style Idli Chutney for Idlis and Dosa
Easy and Delicious Coconut Chutney recipe with fresh and dessicated coconut and readily available ingredients in your pantry. This popular Coconut Chutney is also known as IDLI CHUTNEY, as it served with IDLIS for breakfast time. This chutney is a bit watery and not very thick in consistency. But you can keep the consistency as you like.
Coconut Chutney is one of the most popular condiment, from South Indian Cuisine. It is always served with Idli, any kind of Dosa or other South Indian dishes like uttapam, appam or even upma.
Today I present you 2 different variations to make this popular Coconut Chutney.
- White Coconut Chutney or Idli Chutney
- Green Coconut Chutney with Coriander/Cilantro
There are other variations also but I will cover these two in this post. Shall soon update video and other Coconut Chutney variations for this one.
We love South Indian Cuisine and Coconut Chutney is a must accompaniment with it. I even use the leftover chutney it as spread on sandwiches or make simple roti wraps with simple potato filling.
There is another variation of Chutney with spicy kick that you will love to try with Idli or Dosa .. Roasted Bell Pepper Tomato Garlic Chutney
How to make Coconut Chutney/Idli Chutney( 2 ways)
Basic ingredients required to make Coconut Chutney are-
Fresh Coconut– it is the main ingredient of any variation of coconut chutney. Many times especially in North India or outside India it is not possible to get fresh coconut, then we can use frozen Coconut which is available at Indian grocery stores. Also, dessicated coconut can also be used if fresh is not available. Many times I used dessicated coconut, when fresh one was not available in Indian grocery store when I lived in US.
Roasted Chana Dal/Daria- Roasted Chana Dal (Split Chickpea lentils) as the name suggests is roasted split chickpea lentils. It adds thickness and texture to chutney. If roasted chana dal is not available you can add dehusked black chickpeas(known as Bhuna Chana) or even roasted and dehusked peanuts. In my Green Coconut Chutney variation, I have used roasted and dehusked peanuts in place of roasted chana dal.
Souring agent like Tamarind / Yogurt, as required. Since coconut has a slight nutty and sweet taste, souring agents add a bit of tanginess to chutney.
Green Chillies/ Red Chillies for spicy kick and extra flavour. If making for kids skip green chillies or keep as required.
Ginger, Garlic(optional)- I usually skip garlic in this chutney and it’s variations but you can always add it if you want.
We also add tadka on Coconut Chutney to make it more flavourful
Ingredients for Tadka are-
Fresh Curry Leaves
Split Black Gram Lentils(Dehusked)/Urad Dal
For Green Chutney Variation add fresh Cilantro/Coriander.
This is my version of the traditional Coconut Chutneys, as I make it as per the ingredient availability and as per taste preference of my family. If you think it is not the traditional way of making, pls feel free too add your inputs in comments section.
(Detailed Ingredients and Method in Recipe Card)
For both the chutney variations I have used different ingredients but you can always use the same ingredients. To your simple coconut chutney recipe, only add coriander for the Green Chutney variation.
It is a one step process if you have fresh coconut. You can use grated coconut or coconut pieces. To make it, just add all the ingredients in your grinder and then grind to a smooth paste. Since Idli Chutney is a bit watery (it’s characteristic texture) you can adjust water as per your choice.
To add Tamarind, add seedless tamarind or pulp or if there are seeds in it, make tamarind water by soaking it in lukewarm water for few minutes. Strain the fibres and seeds and then add.
If you are using Curd/Yogurt, then first grind all the ingredients together, then mix yogurt.(like I did in Green Coconut Chutney)
Stepwise Pics for White Coconut Chutney
Recipe Card for Coconut Chutney/Idli Chutney
Coconut Chutney/Idli Chutney
Simple Coconut Chutney
- 1 Cup Fresh Coconut(Grated/Pieces)
- 2 tbsp Roasted Chana Dal/Daria
- 5-6 Curry Leaves
- 1-2 Green Chillies
- 1 Tamarind Ball small lemon sized
- 1 tsp Mustard Seeds/Rai
- Salt as per taste
- Water as required to grind the chutney
Green Coconut Chutney
- 1 Cup Fresh Coconut(Grated or pieces) or take dessicated
- 2-3 tbsp Roasted and deskinned Peanuts
- 1/2 Fresh Coriander Leaves
- 2 tbsp Plain Curd/Yogurt
- 2-3 Green Chillies
- 1 tsp Mustard Seeds/Rai
- Salt as per Taste
- 1-2 Whole Dry Red Chillies optional for tempering
- Water as required to grind the chutney
- 1-2 tsp Coconut Oil/ Any Plant based oil
Simple Coconut Chutney/Idli Chutney
- In a grinder add coconut, roasted chana dal, green chillies, tamarind pulp or tamarind water, add about ½ cup plain water , then grind to fine paste. Add more water as required to make it of pourable consistency.
- To make tamarind water, add tamarind ball in about half cup of lukewarm warm. Let it stand for about 10 mins. Rub tamarind in water and make pulp
- Strain through a sieve to get clear tamarind water. Use it to grind the chutney.
- Take out in a bowl and add tadka.
Green Coriander Chutney
- Add all the ingredients(coconut, curry leaves, coriander leaves, peanuts, salt,green chillies) except yogurt in a grinder.
- Add about ¼-½ cup water and grind to a smooth fine paste.
- Now add curd/yogurt and mix well so that curd is nicely mixed in chutney,
- Take out in a bowl.
- Add Tadka and serve with idlis, dosa or the way you like it.
- In a small pan or tadka pan, add heat oil on medium flame. Add mustard seeds/rai.
- When seeds splutter, add curry leaves, dals/lentils(chana dal or urad dal or both) and whole red chilli(optional). Roast for 1-2 mins..
- Add tadka to chutney.
How long does Coconut Chutney stays Fresh
It is best to consume this chutney on the day you make it.Store the leftover in an airtight container and refrigerate. But try to finish it the next day.
Can I freeze Coconut Chutney
You you can freeze it, incase you don’t want to finish the leftover the same day or the next day. Thaw in refrigerator and then use. Add little water to adjust the consistency if it gets thick due to roasted Chana dal as it absorbs water.
Tagging my Coconut Chutney to my facebook group, Foodies Monday Bloghop theme Tropical Coconut
This wonderful theme was suggested by Narmadha who owns Nams Corner, with lot of easy to follow and do able recipes. I have bookmarked her Dessicated Coconut recipe where she has shown easy way to make it at home. For the theme she made delicious Chana Dal and Coconut Halwa from Udupi Cuisine Hyagreeva Maddi
Do try these variations of Coconut Chutney/Idli Chutney to have it with your favourite Idli, dosa or the way you like it.
Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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