Coconut Chutney – Grandmother’s Recipe

4.50 from 2 votes

This recipe is one of the authentic, traditional and delicious recipes blended with all spices learnt from my grandmother and now it's time to share it with you all. It tastes good with dosas and idly. Hope you will enjoy it too
Prep Time 15 minutes
Cook Time 25 minutes
Recipe Taste Spicy, Tangy
Servings 2 People


  • 1 1/2 cup coconut pieces
  • 1 tsp salt
  • 1 tsp Turmeric Powder
  • 1 lemon small, tamarind size
  • 1 coriander small cup, chopped
  • 1 mint leaves small cup
  • 4 green chilies
  • 1 pinch hing
  • 1/2 onion Chopped
  • 3 cloves garlic Peeled
  • 3 tbsp oil
  • 1 tbsp Urad dal
  • 1 tbsp chana dal
  • 1 tsp jeera
  • 8 to 10 methi seeds
  • 1 tsp mustard seeds


Mixing Process

  • In a bowl add One and a half cup of coconut pieces
  • Add one teaspoon of salt
  • Add one teaspoon of turmeric powder
  • Add a small cup of tamarind water
  • Mix them well and keep it aside

Cooking Process

  • Switch on the stove and keep it on medium flame
  • Keep the Pan /Kadai
  • Once the pan /kadai is heated, add three tablespoons of oil
  • Add a pinch of hing
  • Add One Tablespoon of Urad dal, One tablespoon of channa dal, One Teaspoon of Jeera and 8 to 10 methi seeds
  • Fry until it turns golden brown
  • Add 4 green chillies which are spilt into halves and 3 garlic cloves
  • Add Chopped onion(Half Onion)
  • Keep stirring for about two minutes
  • Close the Lid for about two minutes
  • After two minutes remove the lid and Add the coconut mixture
  • Close the lid for Five minutes and keep stirring during intervals
  • After five minutes remove the lid and Add a small cup of mint leaves, Add a small cup of coriander leaves
  • Keep stirring until the mixture is slightly dry and Switch off the stove

Blending Process

  • Once the mixture is cooled down, transfer it to a mixer jar.
  • Keep adding little water and blend it into a medium-smooth paste ( refer to the video link uploaded)

Final Process

  • Switch on the stove, keep it on medium flame
  • Add three tablespoon of oil
  • Once the oil is heated then add two red chillies, 4 to 5 curry leaves, half teaspoon of mustard seeds and jeera
  • Fry for sometime and garnish the coconut chutney
  • Coconut chutney is ready to serve with dosas and idlys



  • Wash and soak the tamarind for about 5 -10 minutes
  • Taste the chutney and adjust the salt as per your preference
Also See:

Please appreciate the author by voting!

4.50 from 2 votes

Recipe Nutrition

Calories: 535 kcal | Carbohydrates: 37 g | Protein: 8 g | Fat: 43 g | Saturated Fat: 20 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 15 g | Trans Fat: 0.1 g | Sodium: 1484 mg | Potassium: 443 mg | Fiber: 15 g | Sugar: 10 g | Vitamin A: 119 IU | Vitamin C: 46 mg | Calcium: 84 mg | Iron: 6 mg

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