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Coconut chutney served in a small ceramic bowl

Coconut Chutney

Coconut chutney is a very easy to make creamy, vegan & gluten-free dipping sauce from South India which gets ready within 7 minutes. This tasty chutney can also be used as a vegan spread or salad dressing.
Course Side Dish
Cuisine Indian, South Indian
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 people
Calories 153kcal


  • 1.5 cups freshly grated coconut
  • 2 tbsp split Bengal gram chana dal
  • 2 green chilies
  • 1 inch piece of ginger
  • 1 teaspoon mustard seeds
  • 5-6 curry leaves
  • 1 teaspoon cooking oil
  • Salt as per taste
  • 1/2 cup water adjust to get the required consistency


  • Dry roast Bengal gram over medium heat for 3-4 minutes or till they become fragrant.
  • In a grinder, add coconut, roasted Bengal gram, green chilies, ginger, salt, water and grind to make a paste. Add water to adjust the consistency. Take out in a bowl.
  • Heat oil in a pan and add mustard seeds. Once they start crackling, add the curry leaves. Saute for 10 seconds and pour it over the chutney.
  • Serve with any South Indian dish like idli/ vada/ dosa/ paniyaram or use as a vegan spread or dressing.


  • Use fresh coconut in the recipe.
  • Roast the Bengal gram before grinding.


Calories: 153kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Sodium: 83mg | Potassium: 107mg | Fiber: 5g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 29mg | Calcium: 23mg | Iron: 1mg