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Roasted Coconut Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Snack
Cuisine: Indian
Servings: 3 people
Author: recipewale


  • 2-3 tbsp Tamarind Paste
  • 1 cup Grated Dried Coconut
  • 7 Dried Red Chilies Pepper
  • 1 tbsp Dried white split Urad Dal
  • 1 tbsp Yellow Chana Dal
  • 2 large cloves garlic
  • 1 tbsp coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 tbsp coconut oil
  • 1 teaspoon black mustard seeds
  • 1 scant pinch ground asafoetida
  • 5-7 curry leaves


How to make Roasted Coconut Chutney

  • Prepare the tamarind paste. Then, preheat the oven to 250°F. Spread the coconut on a baking tray and roast until golden, 20 to 30 minutes (depending on the moisture content).
  • In a small nonstick saucepan, dry-roast together the broken red chile peppers, urad and channa dals, garlic, coriander, cumin, and fenugreek over medium heat until a few shades darker, about 2 minutes.
  • . Let cool, then grind in a spice or coffee grinder, in two batches if necessary, to make a fine powder. Remove spices to a bowl.
  • In the same grinder, grind the coconut, in two batches if necessary, to make it as fine as possible. Mix with the spices.
  • Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the whole red chile peppers and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.
  • Add the asafoetida and curry leaves, then mix in the coconut-spice mixture.
  • Add the tamarind paste and the salt, and stir over medium heat until well mixed.
  • Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.