Coconut Chutney (South Indian Fresh Coconut Dip)

By @saucesanddips | Classic Chutney for Idli, Dosa, Vada, and More

Coconut Chutney is a quintessential South Indian condiment made with freshly grated coconut, green chilies, ginger, and roasted chana dal, finished with a fragrant mustard–curry leaf tempering. Creamy, fresh, and lightly spiced, it’s the perfect pairing for idli, dosa, vada, and uttapam.

Ingredients (Makes about 1½ cups)

For the chutney

1 cup freshly grated coconut (or frozen, thawed)
2 tablespoons roasted chana dal (dalia)
1–2 green chilies, chopped (seeded for milder)
½ inch fresh ginger, sliced
¼–½ cup cold water (to blend as needed)
½ teaspoon fine sea salt (to taste)
Optional: 1 tablespoon chopped cilantro or 1 teaspoon lemon juice

For the tempering (tadka)

2 teaspoons coconut oil or neutral oil
½ teaspoon black mustard seeds
½ teaspoon urad dal (split black gram)
1 dried red chili, broken
8–10 fresh curry leaves
Pinch of asafoetida (hing), optional

Instructions

1. Blend the Chutney
In a blender, add coconut, roasted chana dal, green chilies, ginger, salt, and ¼ cup cold water. Blend until smooth and creamy, adding more water a little at a time to reach a scoopable consistency. Stir in cilantro or lemon juice if using.

2. Prepare the Tempering
Heat oil in a small pan over medium heat. Add mustard seeds; when they splutter, add urad dal and fry until pale golden. Add dried red chili, curry leaves, and hing; sizzle for 10–15 seconds.

3. Finish
Pour the hot tempering over the chutney and stir to combine. Taste and adjust salt or lemon.

Serving Ideas

Serve alongside idli, dosa, medu vada, and uttapam
Spoon as a side with pongal, upma, or lemon rice
Use as a dip for vegetable fritters or pakoras

Tips from @saucesanddips

Cold water keeps the chutney bright and helps it blend creamy
For extra nuttiness, add 1 tablespoon toasted peanuts or cashews
Best enjoyed fresh; refrigerate up to 2 days. If it thickens, loosen with a splash of water and adjust salt

Tag your recreations with #saucesanddips and follow @saucesanddips for more regional classics.