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Everybody will have tasted coconut chutney because it is that much popular and common chutney.  It is one of the special and main side dish especially Keralites. It is traditional recipe because it was the popular side dish for them. They were using grinding stone to make this chutney but now we are using grinder or mixer to make this and taste is also decreased. Grinding stone will give a variety taste. My grandmother was using grinding stone so I tasted that chutney so I can say that taste was really good comparing this modern chutney. Grinding stone chutney also will provide health. This Coconut chutney is very good to health and it can use everyone especially those who needs healthy body. Coconut is the main item in Kerala so every house will have coconut and they are cultivating it for income and homely needs. We can make coconut chutney in different ways. There are a lot of different types of chutney. Mango chutney, fish chutney, dates chutney and tomato chutney are the main chutney but coconut chutney is very easiest recipe among them. I used very less ingredients to make this traditional chutney. My mother is preparing this chutney sometimes, I also followed the same method and used same ingredients. Keralites are using this chutney as the side dish with hot rice but also it can use with idly and dosa for breakfast. It is very healthy because I used very fresh coconut. Coconut chutney will be available in hotels or restaurants as the side dish for breakfast. This chutney is highly demanded item in everywhere. This chutney is having the mixed taste of ginger, curry leaves and dry red chilli. To get extra taste I roasted all ingredients in coconut oil. I would like to have this chutney with rice for lunch because coconut taste will increase with hot rice. It is mouth watering dish for so many people. Everyone is remembering coconut chutney when hear chutney name. This is completely Kerala style chutney. Let us enjoy with this tasty and fresh coconut chutney.

Preparation Time - 5 minutes
Cooking Time - 10 minutes
Decoration - Curry Leaves


Fresh Grated Coconut - 1 cup
Dried Red Chilli - 2
Shallot - 2
Chopped Ginger - 1/4 teaspoon
Tamarind - Size of a small lime.
Curry Leaves - 1 sprig
Coconut Oil - 1 tab spoon
Salt - To Taste
Water - 1 tab spoon

  • In a pan pour coconut oil and heat well.
  • To this add chopped Shallots, chopped ginger and dried red chilli and roast it.
  • Then add curry leaves, salt and fresh grated coconut and mix well.
  • Stir well for some times but don't change the white colour of coconut.
  • Then add tamarind and mix well and turn of the fire and leave it for some times to cool.
  • Put it in a grinder and pour a little water and make it medium paste.
  • Then mix well and transfer it in a serving bowl.
  • Decorate it with curry leaves and serve it with hot rice, idly and dosa.
  • You can add garlic if you need.
  • To get a variety taste you can use green chilli with dried red chilli.
  • You can make chutney without roast the ingredients except grated coconut
Kerala Style Coconut Chutney


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Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook