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Coconut Chutney can be made in numerous ways, this is the simplest version.

colour of the chutney changes depending on the ingredients used. With Split roasted
gram / Dalai / Pottukadalai playing a dominent role for this variety, makes it look
pale white. Mostly this variety is served with Bondas and Bhajis.

1 cup Fresh grated coconut
cup Split roasted gram/pottukadalai
4 nos Green chili (small)
tsp Salt (or to taste)
1 tsp Oil
tsp Mustard seeds
tsp Split black gram (ullundu)
1 no Dry red chili
8 nos Curry leaves


Grind grated coconut, split roasted gram and green chili with salt and little water
to thick paste. Transfer the content to a bowl and adjust the thickness by diluting
with water. Heat oil in a small pan and splutter mustard, dry red chili, split
black gram and curry leaves. Add this tempering to the chutney and mix. Serve with
hot Bhajis or any breakfast item.


Other variations

Adding asafoetida is optional for any method.

Coconut + Pottukadalai + Green Chili + Tamarind = Chettinad Coconut Chutney

Coconut + Pottukadali + Red chili = Coconut Kaara Chutney

Coconut + Green chili + 1 tsp Pottukadali + Ginger = Coconut Chutney

Thickness of the chutney can be adjusted with water.