White Coconut Chutney


This delicious and easy white coconut chutney recipe is a wonderful accompaniment with simple dal or rice. It can be served on its own too as an appetizer or side dish when the mood strikes! You will find the original recipe for this White Coconut Chutney in my cookbook I have been making this white coconut chutney for years and I love it. It is great on samosas, fish, or a hard boiled egg. Enjoy!


Coconut Chutney is a day in and a day out dish that is made at least thrice every week in South India. Partnered with sambar they make a great combo for idli, dosa, vada, etc. It is absolutely easy to make and a good dish for cooking beginners.

One of my close friends has an odd preference for hotels; she will only stay in establishments that serve chutney, and she prefers establishments that serve two or more varieties of chutney in addition to sambar and podi.


If the coconut is prepared for use—either shredded or sliced into pieces—coconut chutney can be created in only five minutes. The hardest aspect of making this chutney is removing the coconuts from their shells. Using a serrated knife fixed to a board or a grinder with coconut scraper accessories, we can hand grate coconuts.

The Nariyal Khuruchni, also known as Boti in Bengali, Thuruvamanai in Tamil, Kathipeeta in Telugu, and Vili in Marathi, is a grating or serrated knife fastened to a board that is still used in many houses across the nation to cut vegetables and serrate coconuts.

Grated coconuts are thoroughly combined with dal and spices to give the chutney a wonderful crunch. If a scraper is not available, coconut can be sliced and used instead. When we use a coconut splitter, peeler, scraper, or chipper knife to separate the coconut meat from the shell, it is much simpler. We can purchase grated coconut from supermarkets if we do not have access to grating or cutting equipment.


  • Coconut : Fresh grated coconut is recommended for this recipe though we can use desiccated coconut, grated coconut available in the super markets as well when fresh coconut is not available.Scrap the white fleshy part of coconut without brown part for better taste.
  • Oil : Use regular cooking oil (refined sunflower / groundnut / sesame) for making coconut chutney. If you like the aroma of coconut oil, go for it.
  • Tempering : A simple temering with mustard seeds, urad dal and curry leaves is made for coconut chutney. However you can add red chillies too.
coconut chutney ingredients

Selecting coconuts for coconut chutney : Select coconuts which weighs proportionately to their size or which is heavier. Heavier coconuts mean fresh and it is ideal for cooking. Coconut which are underweight might have become dry and the yield & taste may not be much. Coconut water sloshing sound should be heard when you shake it. Store coconut with eyes of the coconut facing upwards as they tend to breathe with it and shelf life will be more.

The equipment needed to crack open and scrpap coconut is listed below. The little one in the middle is the grinder attachment for grating coconut, and the long stick is used to crack open the coconut shell and chop the coconut into pieces. The first one is an aruvamanai, as we say in Tamil, used for manually scraping or grating coconut.

Coconut scrapper and cutting tool


I have given 2 methods of making this chutney – home style and hotel style. Enjoy both the style and continue cooking the style you like the most! Also see variation section to experiment varieties of coconut chutney & make your day!

  • Home style : This version is a simple everyday chutney which uses just basic ingredients. This is the version I make often to accompany with tiffin items.
  • Hotel style : This hotel ctyle coconut chutney ues cashews for makeing it more white in color and rich in taste too.


Coconut Chutney is made as solid mass (ketti chutney in tamil) at homes without adding water so that it is easy to pack with Idli for train & bus journeys. Similarly the mass coconut chutney is a great side for vada, bajji, bonda and variety rice(heavenly tasty combo)like lemon rice, tamarind rice, mint rice, curry leaf rice as well. Mass thick chutney is usually made with 2 more green chillies or with mint so that it is spicy & flavourful.

When making coconut chutney for a family of three or four, it is simple to serve 7-8 people by just adding equal amounts of water and milder spices. When we have unexpected company or have a small amount of leftover food that might be used for another meal, I employ this strategy.


As such, coconut chutney is white. However, coconut quickly absorbs the color and flavor of the accompanying item, giving it a variety of colors and flavors. When we add a few tomatoes, the coconut chutney turns orange, when we add a few red peppers, it turns red, when we add mint, green peppers, or both, it turns green, and when we add ginger, it turns mildly brown.

Coconut Chutney

Coconut Chutney is one of the most popular side dish made by grinding coconut and blending it with tempered spices & curry leaves. Coconut Chutney is a soulful accompaniment for Idli, Dosa, Vada and lot more tiffin items. Coconut Chutney Recipe explained with step by step pictures and video.

 Prep Time10 mins

 Cook Time5 mins

 Total Time15 mins



  • 1 cup coconut grated
  • 1 tbsp fried gram dal
  • 2 nos green chillies
  • salt to taste
  • water as needed

To temper

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp split urad dal
  • few curry leaves


  • Add coconut, green chilies, fried gram dal, and the necessary amount of salt to a mixer jar.
  • Add some water. If additional is required when grinding, add 1/4 cup first.
  • Smoothly grind it as shown below. If more water is required to make it into chutney consistency, add it.
  • Although it ought to be smooth, you ought to be able to feel the texture like in the image below.
  • In a bowl, transfer the chutney.
  • Heat oil in a tadka pan and then toast mustard seeds. then add urad dal and wait until it turns golden before adding curry leaves and turning off the heat.
  • Include this tadka in the chutney.
  • Once fully combined, your chutney is finished.
  • Coconut chutney is prepared.

Coconut Chutney For Idli Dosa

What makes Hotel Style Coconut Chutney unique? Because coconut chutney is such a simple dish, every home will have its own variation. The quantities and how it is ground make a difference even when the ingredients are nearly same. The hotel style coconut chutney is whiter in color and has a rougher texture than the traditional coconut chutney. When I was younger, we referred to it as white coconut chutney.

Just a tiny amount of fried gram is used in this recipe, and freshly shredded coconut serves as the chutney’s foundation. To keep the chutney whiter, only 1-2 green chilies are used, though this can be changed based on your preference for spice. The chutney’s texture is likewise rough because the only ingredient that is ground with the other ingredients is grated coconut.

Important Notes To Make Perfect Coconut Chutney Hotel Style

This is a really simple recipe that’s beginner-friendly and below are some of the notes to keep in mind while making it.

  • Especially fresh coconut, use only fresh ingredients. Desiccated or dried coconut will not taste nice in this recipe.
  • Let coconut that has been grated and refrigerated or frozen come to room temperature.
  • Avoid over-processing the chutney as the coconut may start to emit oil or fat.

Storing & Serving Suggestions

It is preferable to serve this hotel-style coconut chutney right away, when it is still fresh. Chutney leftovers should be refrigerated in an airtight jar for no more than a day. Before serving, bring it to room temperature or add a little hot water.

Hotel Style Coconut Chutney Recipe With Step By Step Pictures

Add 12 cup chopped fresh coconut, 1 teaspoon fried gram, a marble-sized ball of tamarind, 1-2 green chiles (adjust to taste), and any more salt to the mixer. Blend until smooth.

Blend in brief bursts until coarsely ground coconut is achieved.

The chutney should be ground into a coarse pulp by gradually adding water. A little water is fine; the chutney should be thicker. Transfer to a bowl.

In the meantime, warm up a small fry pan with 1 teaspoon oil. Add some fresh curry leaves after the mustard seeds start to sputter. Get rid of the heat. The coconut chutney should now have tempering added.

Serve immediately with hot idli, dosa or any other South Indian breakfast.

Recipe Notes

  • Adjust the number of green chillies as per spice preference.

Coconut Chutney Recip

An authentic South Indian style coconut chutney recipe – the classic version that is quick & easy to make, easily adaptable to suit most tastebuds, and pairs extremely well with idlis, dosas, vadas, and appams.

top shot of two bowls of white coconut chutney (with a spoon, and 2 green chillies & pieces of ginger on the side)

I’m posting my first recipe for coconut chutney on the blog today. And out of all the other varieties of coconut chutney, I decided to choose this one as it’s what comes to mind when I think of coconut chutney. Particularly if I want to create coconut chutney for dosa, idli, and other dishes. It’s the one I always use.

Because it is essentially the traditional recipe, it is quick and easy to prepare, and it can easily be modified to suit any taste (see ingredient notes). Additionally, you can change the consistency to suit your tastes. I personally thin the chutney somewhat for idli and use a thicker chutney for dosa by just adjusting the water and salt.

However, there are additional coconut/nariyal chutney types that are equally delectable, such as red coconut chutney (made with red chilies, garlic, and coriander seeds) and green coconut chutney (using fresh coriander leaves).

And if you haven’t already, I’d urge you to test each one out individually. But if you’re not sure where to begin, try this traditional white chutney.

Ingredients You Need

top shot of all the ingredients required to make south indian style coconut chutney
ingredients – grated coconut, ginger, green chillies, tamarind paste, salt & water; for tempering – coconut oil, mustard seeds, curry leaves, asafoetida powder & red chilli

Ingredient notes

  1. You can use either fresh or frozen grated coconut. Before using frozen coconut to make chutney, make sure to defrost it and let it come to room temperature. Otherwise, the coconut won’t combine to form a smooth chutney and will instead appear a little lumpy.
  2. When using frozen coconut, it is preferable to thaw it in the refrigerator overnight before letting it come to room temperature on the counter. You may also microwave the desired quantity of coconut for 10 to 15 seconds to get it to room temperature.
  3. I chose to use the traditional South Indian tempering of mustard seeds and curry leaves along with asafoetida/hing, red chilli, and other spices. However, you can also include urad dal and chana dal in the tempering if you’d like.
  4. Depending on your preference, you can change the ratio of green chilies to tamarind. Simply alter the tamarind’s quantity as needed; tamarind will counteract the spice. If you intend to add red chillies to the tadka, consider doing so here as well.
  5. Ginger’s potency should be considered while adjusting the ginger’s quantity. You won’t need as much of the stronger ginger.
  6. Chutney consistency: You can alter the chutney’s consistency to suit your tastes. Add extra water and adjust salt if you prefer a chutney that is more liquid in consistency.

How To Make Coconut Chutney

  • Add the grated coconut, green chilies, tamarind paste, finely sliced ginger, salt, and water to a blender.
  • Blend until everything is a single, uniform, homogeneous mixture.
  • When finished, pour the chutney into a another bowl using a spatula.
  • Warm up the coconut oil in a tadka pan before adding the mustard seeds.
  • Add the curry leaves, asafoetida (hing), and red chilli (optional) when the mustard seeds begin to pop, and stir everything together quickly.
  • Take the tadka pan off the fire when everything has roasted, which should take 30 to 60 seconds.
  • Mix in the tadka after adding it to the chutney.

Coconut chutney is ready to serve.

Serving Suggestion

You can serve this coconut chutney with a wide variety of items. This is my default chutney to serve with South Indian delicacies like idlis, dosas, vadas, and appams.

But it pairs well with sabudana vada too. Though my personal favorite with sabudana vada is the green coconut chutney.

a plate full of steamed idlis, served with 2 small bowls full of 2 varieties of coconut chutney on the side


Coconut chutney is best made and served right away.

However, you can keep it in the refrigerator for a few of days if you wish to save it. But it’s ideal to use a glass container that is airtight and to use a new spoon each time you take any chutney out to use.

The chutney will also dry up in the refrigerator, so when you’re ready to use it, take it out, let it sit out at room temperature for a while to defrost, and then add warm water to thin it out and adjust the salt if necessary.

Coconut chutney can also be frozen in a freezer-safe, airtight glass jar.

But as I already mentioned, coconut chutney tastes best when it is cooked, served, and eaten right away.

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