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A glass bowl is with coconut chutney on the table.
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5 from 13 votes

Coconut Chutney For Dosa And Idli

Coconut chutney is the perfect pairing primarily for South Indian breakfast recipes such as Dosa, Idli, Pongal, and even vada.
Prep Time8 mins
Cook Time2 mins
Total Time10 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 5
Calories: 197kcal




  • If you are using frozen grated coconuts, thaw them to room temperature.
  • In a blender, mix the coconuts with the remaining ingredients one by one.
    1 ½ cup grated coconut, 1 strand curry leaves, 2 green chilies, ¼ inch ginger
  • Add 1 ¼ cup of water and blend in to smooth paste.
  • Place the coconut chutney inside a bowl and prepare the tempering. And add salt.
    salt for taste
  • Place a small tadka pan over medium heat and add two tablespoons of coconut oil.
    1 teaspoon mustard seeds, 1 teaspoon urad dal, 2 teaspoon coconut oil, 1 red chili
  • As the oil heats up, add mustard seeds, urad dal, and one red chili.
  • Saute until the mustard seeds crackle. Switch off the heat and add a pinch of asafoetida powder.
  • Add this to the coconut chutney.
  • Mix the tempering well and the perfect coconut chutney side dish is ready! Serve it fresh with hot idlis or masala dosa!



  • One important tip is to use fresh, grated coconut for this recipe. If you do not have access to fresh coconut, you can use frozen coconut, but make sure to thaw it before using it.
  • Adjust the number of green chilies used according to your spice preference. I typically use two medium-sized green chilies for this recipe, but if you like it spicier, you can add more.
  • Using chana dal in coconut chutney as a thickener seems to be quite common, but the original recipe for coconut chutney does not call for that! It is possible to bring the perfect consistency for chutney without using chana dal. 
  • The addition of ginger is optional. You can skip this part.
  • If you add curry leaves and green chilies while blending along with grated coconuts the chutney will turn light green.
  • If you prefer white chutney instead of green coconut chutney, do not add curry leaves.
  • Use hot water or warm water if you are using frozen coconuts otherwise, it will be grainy and stick to the blender.
  • If you prefer a thick chutney consistency, add water in small amounts.
  • Be sure to grind the ingredients to a fine consistency to get the smooth chutney that can pair well with dosas.


Calories: 197kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Sodium: 70mg | Potassium: 167mg | Fiber: 5g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 15mg | Calcium: 7mg | Iron: 1mg