Coconut Chutney

Here is my easy-peasy South Indian style coconut chutney, aka white chutney that is perfect for all the tiffins, including idli, dosa, upma, pongal, and bajjis. Don’t forget to check out the ten different variations of this vegan coconut chutney.


Recipe Snapshot




South Indian


15 min




Delicious & healthy


You will need:

To Grind: – coconut grated – roasted gram  – green chilies  – salt – water  To Temper: – oil – mustard seeds – urad dal – chana dal – curry leaves – hing


Simple & easy-to-follow


Step 1

– In a blender or a mixer jar, add the coconut, roasted gram, green chilies, and salt.

Step 2

– Without adding any water, grind the ingredients. It will be in a coarse consistency like below. As coconut contains a little moisture, grinding it without water helps to blend all the ingredients.

Step 3

– Now add water and grind it. And it will look like a blob as shown in the picture. (PS: If you want thick chutney/getti chutney, add one or two tbsps of water at this stage and grind it and take out the chutney from the jar.)

StepS 4-5

– Now add water and blend it nicely. – Transfer the chutney to a bowl and rinse the mixer jar with water and add it to the chutney and mix well. Adjust the water according to your consistency preference.

StepS 6-7

– Now in a separate tempering pan, heat the oil over medium heat. – When the oil is hot, add the mustard seeds, urad dal, chana dal, curry leaves, and hing.

StepS 8-9

– As the mustard seeds start to sputter, turn off the heat and add it to the chutney. Mix well. – Serve it with idli, dosa, upma, pongal, rava khichdi, semiya khichdi, vada, pakora, and many other dishes.

Vegetable Sandwich

Bombay Sandwich




Hello all, I am Srividhya 👋 Vidhya's Vegetarian Kitchen is all about vegetarian and vegan food with unique and exciting recipes from all over the world.