Coconut Chutney

Tips for making perfect!

Coconut chutney is a South Indian spicy chutney-side-dish and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other species and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with IdliDosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner.

Coconut Chutney is very good accompaniment to breakfast dishes like Dosas and Idlies.


  • Grated Coconut – 1 cup
  • Button Onions (Small onions) – 2-3 nos
  • Green chilly – 1
  • Red chilly powder – 1 tsp
  • Salt to taste

For Frying:

  • Oil – 1 tbsp
  • Mustard Seeds – 1 tsp
  • Urad Dal – 1/2 tsp
  • Small onions – 2
  • Curry Leaves – 1 stem
  • Dry Red Chilly – 2


  • Grind the grated coconut along with small onions, green chilly and red chilly powder.
  • The coconut should be grinded with water to make it a smooth paste. Add more water to get the desired consistency.
  • Add salt to the coconut paste mixture.
  • Heat oil in a pan and splutter urad dal and mustard seeds along with dry red chillies and curry leaves.
  • Fry the sliced onions to this and mix well.
  • Pour the coconut mixture to the fried contents and simmer for sometime. Do not boil.

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Green Chilly Chutney

Chutney is a loan word incorporated into English from Hindi-Urdu describing a pasty