Coconut Chutney / Raw coconut dip

coconut chutney

Coconut Chutney / Raw coconut dip

Fresh and nutty tasting side dish for dosa , idli made with fresh coconut and roasted channa dal (a variety of chickpeas), mildly spiced with green chillies.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, dinner, Main Course, Side Dish
Cuisine Indian
Servings 1 cup


  • blender
  • wok


  • 1/2 cup tightly packed fresh coconut or desiccated coconut or coconut thread
  • 1-2 tbsp roasted channa dal
  • 1/4 clove Garlic
  • 1/2 green chilli adjust to spice level
  • 1 tsp salt adjust to taste
  • 1-2 tsp oil
  • 1 tsp mustard seeds
  • 3-4 tbsp water adjust to consistency
  • 2-3 leaves curry leaves
  • 1 tsp Urad dal / skinned black gram


  • Add the coconut, green chillies, roasted channa dal, garlic, salt and dry blend it once till all the ingredients are blended to a nice powdery mix.
  • Add water and blend it to a nice thick paste.
  • Check for salt, add little water and blend again to a smooth consistency.
  • Transfer the blended chutney mixture to a serving bowl
  • In a small pan add oil, once its hot add mustard seeds, allow it to crackle, reduce the flame to low
  • Add urad dal, curry leaves and switch off the flame. Allow the ingredients to sit in the mixture for about 1 minute. This tempering is called tadka
  • Pour the hot tadka over the prepared chutney and serve it with dosa or idli or pesarettu.


  1. Adding tadka to your chutney is optional. Often it is added to enhance the flavors and taste of the dish. The chutney will taste great without tadka as well.
  2. Adding curry leaves is optional
  3. This chutney can be served thick or thin. Which ever is preferable to you, adjust the consistency by adding few more table spoons of water.
  4. If you are using desiccated coconut or coconut thread, soak it in warm water for 10 minutes before using.
Keyword 15 minute recipes, chutney recipes, indian dips, indian sauces