Best Tasting Coconut Chutney
Prep time
Cook time
Total time
Recipe type: Chutney
Cuisine: Indian
For Roasting
  • Coconut oil- 1 tbsp
  • Chana dal- 1 tbsp (optional)
  • Shallots or small onions, sliced- 2 shallots or 4 small onions
  • Garlic, chopped- 2 cloves
  • Ginger, chopped- 1 tbsp
  • Whole dried red chilies- 3 or 4
  • Cumin seeds-1 tsp
  • Tomato, chopped- 1
  • Coconut, grated- 1 cup
  • Water- 1 cup
For cooking
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole dried red chilies- 2, halved
  • Curry leaves- 1 sprig
  • Tamarind extract- 2 inch slice soaked in ¼ water for 5 minutes
  • Salt- 1 to 1½ tsp
  • Water- ¼ to ½ cup
  1. In a bowl, soak 2 inch slice tamarind in ¼ cup water for 5 minutes. Squeeze the tamarind in water, drain the extract and discard the skin.
  2. Place a pan over medium heat, let turn hot.
  3. Add coconut oil, followed by chana dal; let turn light golden brown.
  4. Add onion, ginger, garlic, dried red chilies, cumin seeds, tomato and coconut. Saute and roast for a few minutes till coconut turns golden in color.
  5. Remove pan from the heat, let cool down.
  6. Add to a blender jar along with 1 cup water and grind to a coarsely smooth mixture.
  7. Place a pan over medium heat, add oil.
  8. Add mustard seeds, let splutter.
  9. Add dried red chilies & curry leaves.
  10. Add the ground coconut, combine well.
  11. Add tamarind extract.
  12. Add salt to taste & add ¼ to ½ cup water to thin down the chutney; cook for 2 minutes.
  13. If you prefer thick chutney, you can skip adding water.
  14. Serve into a bowl and enjoy with dosa, idli, appam etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at