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Coconut Chutney

Rated as 4.38 out of 5 Stars

"Indian coconut chutney to be served with dosa and idli (steamed rice and lentil cakes)."
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25 m servings 121
Original recipe yields 8 servings


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  1. Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
  2. Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.

Nutrition Facts

Per Serving: 121 calories; 10.4 6.5 2 < 1 17 Full nutrition

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There is something called "Dalia" available in Indian stores which is basically roasted split chickpeas. Adds a lot to taste and also some curry leaves.

May take alitle time to shred the coconut,but it is SO WORTH IT! I served it with papadaums. Wonderful sweet-not too spicey-delight!

I used 1 dried red chili pepper instead of the fresh kind, and loved this! Next time I will definitely try to get the fresh peppers!

perfect, used a young coconut. followed exactly :-)

I like blending the coconut with a little water, grated ginger, minced green chilis and salt. Then in a pan I roast some urad dal, dry whole red chili, curry leaves, and black mustard seeds. I m...