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coconut chutney recipe restaurant style
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5 from 1 vote

Coconut Chutney Recipe With 7 Variations

Coconut chutney recipe restaurant style. Tasty and flavorful restaurant style pure white coconut chutney recipe
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 219kcal
Author: Harini


  • 1 cup grated coconut tightly packed
  • 2 tablespoons roasted gram dal
  • 4-6 cashews optional
  • 2 green chilies
  • Salt
  • 1/2 teaspoon mustard
  • 1 teaspoon oil
  • 1/4 cup Water


  • Break open a coconut and grate it carefully without scrapping the brown bits of the shell. Set aside.
  • Heat 2 teaspoons sesame oil or coconut oil in a small tadka pan. Add one slit green chilli and saute for a minute. Remove to a plate and retain the oil in the pan itself. You can add 2-3 green chilies for spicier chutney
  • Now to a small chutney jar add 1 cup coconut, grated and tightly packed, 2 tablespoons roasted gram, 4 cashews, salt to taste .
  • Add 1/4 cup water and grind to a very smooth paste. Grind it to a smooth chutney as far as possible.
  • Heat the same oil used for frying green chillies again for tempering. Add the mustard seeds, urad dal, curry leaves if using and fry for a minute.
  • Add to the ground chutney along with the oil. Mix well.
  • Serve coconut chutney with idli, dosa, pongal.


  • Carefully grate only the white part of coconut to get pure white chutney.
  • Use pale green chili variety to avoid the chutney turning green.
  • If not using cashews use 3 tablespoons roasted gram dal.


Serving: 3servings | Calories: 219kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 16g | Trans Fat: 1g | Sodium: 121mg | Potassium: 168mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg