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5 from 1 vote

Desiccated Coconut Chutney Recipe

Easy South Indian Coconut Chutney without fresh coconut. 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: South Indian
Keyword: Indian breakfast, South Indian Food
Servings: 2
Calories: 172kcal
Author: Hari Chandana Ponnaluri


  • 1/2 cup Desiccated Coconut
  • 2 tbsp Roasted Bengal Gram
  • 1 Green Chillie
  • 1 Dried Red Chilli
  • 1/2 inch Ginger
  • 1 sprig Curry Leaves
  • 1 tsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Urad Dal
  • A Pinch of Hing
  • 1/4 tsp Tamarind
  • Warm Water to grind
  • Salt to taste


  • Add desiccated coconut, roasted bengal gram, tamarind, green chilli, ginger, salt and warm water to a mixie or blender.
  • Blend until everything is smooth. Adjust the water to get the desired consistency.
  • Transfer the chutney to a serving bowl.
  • Heat oil in a small pan for seasoning.
  • Add mustard seeds and urad dal to the oil and saute until they are golden brown color.
  • Then add the curry leaves, dried red chilli and hing and saute for a few seconds.
  • Pour the seasoned ingredients over the prepared chutney and mix well.
  • Serve with idli, dosa, pongal or upma.



Calories: 172kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 12g | Sodium: 84mg | Potassium: 115mg | Fiber: 4g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 22.7mg | Calcium: 6mg | Iron: 0.7mg