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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...
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Chutneys
Cuisine South Indian
Servings 3 -4
Calories 320 kcal


For the chutney:

  • 1 cup fresh coconut cut into fine pieces/grated
  • ½ cup roasted chana dal
  • 6 green chillies chopped
  • 2-3 small pieces of tamarind
  • 1 small piece of ginger optional
  • 1 tablespoon coriander leaves optional
  • salt - to taste
  • 1 cup water approx.../as per requirement

For tempering:

  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon 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...


Nutrition Facts
Coconut Chutney Recipe For Idli Dosa, Thengai Chutney
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.