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Coconut Chutney Recipe For Idli Dosa, Thengai Chutney

A simple few ingredient chutney made using fresh coconut commonly eaten with south indian breakfast like idli dosa vada etc...
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Chutneys
Cuisine: South Indian
Servings: 3 -4
Calories: 320kcal
Author: Asiya


For the chutney:

  • 1 cup fresh coconut cut into fine pieces/grated
  • 1/2 cup roasted chana dal
  • 6 green chillies chopped
  • 2-3 small pieces of tamarind
  • 1 small piece of ginger optional
  • 1 tbsp coriander leaves optional
  • salt - to taste
  • 1 cup water approx.../as per requirement

For tempering:

  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal/split black gram
  • 2 dried red chillies chopped
  • 5-6 curry leaves



  • Remove the shell of the coconut and finely chop the coconut into pieces or grate the coconut

Blending the chutney:

  • In a bender, add the chopped grated coconut .
  • Add in the roasted chana dal.
  • Add green chillies, tamarind pieces, coriander leaves, small ginger piece and salt as per taste.
  • Blend all the ingredients together.
  • Add water as per requirement of the consistency and blend again into a fine paste.

For the tempering:

  • In a tadka pan, add oil and heat it.
  • Add cumin seeds, mustard seeds and let them pop up.
  • Add in urad dal/split black gram.
  • Add dried red chillies and stir well.
  • Add curry leaves and let them crackle.
  • Transfer the tadka all over the chutney.
  • Serve the coconut chutney with idli/dosa/vada/uttapam.


Adding ginger is totally optional and ginger can also be replaced with garlic while making the chutney...


Calories: 320kcal