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Coconut Chutney

Coconut Chutney

A best accompaniment for Idli, Dosa and many more breakfast items.
Course Side Dish
Cuisine Indian
Keyword coconut chutney, Coconut chutney Recipe, getti chutney, how to make chutney for idli dosa
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3
Calories 115kcal


  • 1 cup Grated coconut
  • 2 tbsp Roasted gram dal
  • 2 Green chillies
  • Salt as required

For Tempering:

  • 2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Split urad dal
  • 1/2 tsp Gram Dal
  • Asafoetida– a pinch
  • Curry leaves – few


  • In a blender, add Grated coconut, green chillies, roasted gram dal and salt.
  • You can little water while grinding. Blend it into a thick paste.
  • Transfer it into a serving bowl. If you grind thick, then it is Getti Chutney which is usually served in restaurants. 
  • You can adjust the consistency of chutney by adding water. Make sure you just the consistency before tempering.
  • Now heat a small pan or tadka pan for tempering.
  • Add oil. Once hot add mustard seeds.
  • Wait till mustard seeds crackle.
  • Now add urad dal and gram dal. Let the dals turn golden.
  • Add asafetida/hing.
  • Now add Curry leaves. Wait till curry leaves become crisp.
  • Switch off the flame.
  • Now pour this tempering over chutney.
  • Mix well.
  • Serve with Idly or Dosa


  1. You can add tamarind and coriander as a variation.
  2. Always serve Coconut chutney freshly. Since coconut tend to spoil soon.
  3. Coconut Chutney can stay good for 2 days if refrigerated properly.