Coconut Chutney, Coconut Chutney Recipe, How to Make Coconut Chutney, Coconut Chutney for Dosa, Kerala Coconut Chutney, Coconut Chutney for Idli, White Coconut Chutney, Recipe of Coconut Chutney, Dry Coconut Chutney,
Print Recipe

Coconut Chutney Recipe

When my friend made this one in front of me, I was amazed at how simple it was, and how good. He described countless ways of serving this chutney, but that day my taste dictated using it as a filling for parantha (pan-fried) bread. Since that day, I have used it as a filling in puff pastry appetizers and other appetizers, as a topping over pullaos (pilafs), and even in tacos.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Snack
Cuisine: Indian
Servings: 3 people
Author: recipewale


  • 3-4 tablespoon Tamarind Paste
  • 1 1/4 cup Grated Coconut
  • 2 Green Chili pepper such as serrano, stemmed
  • 3 Large cloves fresh garlic peeled
  • 3/4 cup fresh mint Leaves
  • 1/2 cup Cilantro chopped
  • 1/2 teaspoon salt to taste
  • 1/4 to 1/3 cup water


How to Make Coconut Chutney

  • Prepare the tamarind paste. Then, place the coconut in a medium-size nonstick skillet and roast, stirring and shaking the pan over medium heat until golden, 2 to 3 minutes.
  • Place all the remaining ingredients in a blender or a food processor and process to make a smooth purée.
  • Mix in the roasted coconut and process again until smooth.
  • Transfer to a bowl and serve.
  • This chutney stays fresh in the refrigerator for about 10 days, or in the freezer for about 6 months.