Instant Coconut Chutney

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
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"Looking for a delicious and easy-to-make condiment to add some zing to your meals? Look no further than this tasty Coconut Chutney recipe! This traditional South Indian condiment is made with coconut, red chillies, curry leaves, and mustard seeds. The tangy and flavorful chutney pairs perfectly with idli, dosa, or any other South Indian snack. And the best part? It only takes a few minutes to make! Give it a try and take your taste buds on a flavour journey to the tropics!


4 Servings

Coconut Mixture

  • 3/4cup
    Desiccated Coconut
  • 1cup
  • 1/2tsp
    Salt (or to taste)
  • 1cup
    Water (to adjust consistency)

For Tempering

  • 1tbsp
  • 1tsp
    Chana Dal
  • 1tsp
    Urad Dal
  • 10
    Peanuts (raw) (optional)
  • 1/4tsp
    Black Mustard Seeds
  • 1
    Dry Red Chilli
  • 6
    Curry Leaves
  • 1tsp
    Red Chilli Powder


For Coconut Mixture

  1. Combine desiccated coconut and curd in a bowl.

  2. Add salt and mix nicely.

  3. Gradually add water and combine to form a thick or semi-liquid mixture as per your preferred consistency. When you have achieved the desired consistency, keep the mixture aside.


For Tempering

  1. Heat a small pan over medium heat and add oil.

  2. Add chana dal, urad dal, and raw peanuts and stir till light golden.

  3. Add mustard seeds and allow them to pop.

    Instant-Coconut-Chutney-Dal-Groundnut-CurryLeaves-Red-Chilli-0n Plate.jpg
    Instant-Coconut-Chutney-Tempered spices-And-Channa-Dal.jpg
  4. Then add dry red chilli (broken) and curry leaves and stir for a few seconds.

  5. Turn off the flame.

  6. Add red chilli powder and stir and let it cool to room temperature.

  7. Add the tempered spices to the coconut chutney and stir to combine.

  8. Serve the chutney as a side dish with your favourite South Indian dishes, snacks, and appetizers!

Tips & Tricks

  1. Always have all lentils and spices ready for tempering.

  2. You can add water or milk to adjust the consistency of the chutney.

  3. I prefer thick hand-mixed chutney. You can combine coconut and curd in a blender or food processor to make a smooth and creamy chutney.

Leena Kohli
Recipe by

Leena Kohli


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