Coconut Curd Chutney (South Indian-style Chutney)
Coconut Curd Chutney or Coconut Chutney is one of my all-time favourites — not just for its creamy, refreshing taste, but because it’s the way my mother always makes it. She would blend a big batch of the coconut mixture and freeze it in portions. So whenever we feel like having the chutney, we’d just take out a portion, mix it with curd, and add a quick tempering on top. That’s it — no fuss, and...
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Ingredients
For the Coconut Mixture
fresh coconut (sliced or chopped)1cup
green chillies (adjust to taste)3
roasted chana1tbsp
chopped fresh coriander4tbsp
salt (or to taste)1/2tbsp
curd/yogurt1cup
For Tempering
oil1tbsp
asafoetida (hing)1pinch
chana dal1tsp
urad dal1tsp
black mustard seeds1tsp
raw peanuts1tbsp
dry red chillies (broken)2
curry leaves1sprig
Nutrition (per serving)
Calories
114.1kcal (5.71%)
Protein
3.1g (6.16%)
Carbs
6.3g (2.31%)
Sugars
1.6g (3.26%)
Healthy Fat
3.0g
Unhealthy Fat
5.3g
% Daily Value based on a 2000 calorie diet
How to make Coconut Curd Chutney (South Indian-style Chutney)
Make the Coconut Mixture
- Step 1
Add coconut, green chillies, roasted chana dal, coriander, and salt to a blender.
- Step 2
Add a splash of water and grind to a slightly coarse paste.
- Step 3
Transfer to a bowl and set aside.
Mix with Curd
- Step 1
In a separate large bowl, whisk the curd until smooth.
- Step 2
Add 3–4 tablespoons of the coconut mixture and mix well.
Prepare the Tempering
- Step 1
Heat oil in a small pan over low heat.
- Step 2
Add hing, followed by chana dal and urad dal. Sauté until golden.
- Step 3
Add mustard seeds and peanuts. Stir for a minute.
- Step 4
Add dry red chillies and curry leaves. Let them sizzle for a few seconds until fragrant.
- Step 5
Let the tempering cool slightly, then pour it over the chutney. Mix gently.
For Serving
- Step 1
Serve chilled or at room temperature with idli, dosa, vada, uttapam, or even parathas. It also works great as a dip for snacks.
For Storage
- Step 1
The coconut mix (without curd) can be frozen for up to 1 month.
- Step 2
After adding curd, consume within 1-2 days (best served fresh).
- Step 3
Do not freeze chutney after curd is added.
Nutrition (per serving)
Nutrition (per serving)
Calories
114.1kcal (5.71%)
Protein
3.1g (6.16%)
Carbs
6.3g (2.31%)
Sugars
1.6g (3.26%)
Healthy Fat
3.0g
Unhealthy Fat
5.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Have all tempering ingredients ready before starting, as they cook quickly.
Adjust the number of green chillies to your spice preference.
Make-ahead: Blend and freeze the coconut mixture in small portions using an ice cube tray or containers.
Quick fix: Use thawed coconut mix, add curd, temper, and you’re done!
FAQS
Can I use desiccated or frozen coconut instead of fresh?
Yes! If using desiccated coconut, soak it in warm water for 10 minutes before grinding.
How long does Coconut Curd Chutney last in the fridge?
This chutney stays fresh for about 1-2 days in the fridge due to the curd. If you want to store it longer, keep the coconut mix separate and mix in the curd just before serving.
Can I skip peanuts in the tempering?
Yes! Peanuts add crunch, but you can skip or substitute with cashews.
Is this chutney spicy?
It’s mildly spicy. Feel free to reduce or increase chillies to suit your taste.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
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North Terrace, Adelaide, South Australia, 5000
Australia