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Wednesday, February 24, 2016

South Indian Style Green Coconut Chutney | Spicy Coconut Dip

Coconut green chutney is a coconut based dip mostly used as a condiment with the Dosas, Idlis and vadas. More popular in southern parts of India, where the breakfast is not complete without it. It gets its color from green chilies and fresh coriander leaves. And various States in India will have their own version so there is no fixed recipe for it. There are other versions like, coconut red chutney, white chutney and also tomato chutney. Some like to give it a nice oil tempering and some prefer it just simple.


  • 1 cup fresh grated coconut
  • 1 small piece of ginger grated
  • 1 clove of garlic chopped
  • 1 green chili chopped (1-if it is too hot; 2 if mild)
  • 1/2 tsp cumin whole
  • 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
  • 3 tbsp roasted chana dal (also known as phutana)
  • Small bunch of fresh coriander leaves chopped (1 cup)
  • Salt to taste
  • 4 curry leaves.


Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.

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