Green Coconut Chutney Recipe

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Getting at 6.30 am to a hot aromatic sambhar with idlis and green coconut chutney on a cold wintery mornings.....Hmmmmmm. Heaven for me. This green coconut chutney is staple with idlis and dosas in every south indian home. At my in-laws in Kerala this chutney and the red coconut chutney is made in mortar pestal and believe me the taste is so much better than making it in a grinder. This is had with dosas, idlis, upma or just plain rice.

Instead of ginger you can add garlic to change the flavour of the chutney. You can also add shallots.
The recipe here is what my mom-in-law makes.

Cook time:


Cost per recipe $2.47 view details
  • 1 cup of thinly sliced fresh coconut
  • 2 tablespoon of channa
  • 6 small green chillies, chopped
  • 6-8 sprigs of fresh cilantro
  • 1/2 inch of ginger
  • salt to taste
  • 1/4 cup of sour yogurt
  • For Tadka/ Tempering
  • 1 tsp each of mustard seeds, urad dal, 5-6 fresh curry leaves and few pieces of dried red chilli.


  1. Put coconut, chana, green chillies, coriander, ginger and salt in the grinder and grind it to a fine paste. Add 2 tablespoon water or a little more if necessary.
  2. Put it in a bowl. Whisk the curd and add it to the grinded paste in the bowl.
  3. For the tadka. In a small pan add 2 tablespoon of oil and after it gets heated add the mustard seeds and allow it to splutter. Then add the uard daal and red chillies and the curry leaves. After the uard daal has turned a bit brown take it off the heat and add it to the mixture in the bowl. Mix it. Serve


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 312g
Calories 270  
Calories from Fat 139 51%
Total Fat 16.56g 21%
Saturated Fat 13.7g 55%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 110mg 5%
Potassium 960mg 27%
Total Carbs 28.68g 8%
Dietary Fiber 7.1g 24%
Sugars 15.63g 10%
Protein 7.84g 13%
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