top angle shot of coconut chutney in a black bowl place on a black plate with green chilies and curry leaves on the side
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5 from 1 vote

Coconut Chutney | South Indian Style White Coconut Chutney

A simple and straightforward South Indian style coconut chutney, aka white chutney that is perfect for all the tiffins, including idli, dosa, upma, pongal, and bajjis.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: South Indian
Keyword: coconut chutney
Servings: 6
Calories: 89kcal
Author: Srividhya G



To Grind:

  • 1 cup coconut grated
  • 1/2 cup roasted gram pottukadalai
  • 2 green chilies broken into two pieces
  • 1 tsp salt
  • 1 cup water 3/4 to 1 cup, as required

To Temper:


  • In a blender or a mixer jar, add the coconut, roasted gram, green chilies, and salt.
  • 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.
  • Now add 1/4 cup of 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.)
  • Now add 1/4 more cup of water and blend it nicely.
  • Transfer the chutney to a bowl and rinse the mixer jar with 1/4 or 1/4 cup of water and add it to the chutney and mix well. Adjust the water according to your consistency preference.
  • 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.
  • 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.


  • You can use fresh or frozen coconut for this chutney. I always use frozen shredded/grated coconut for this. I don't buy the frozen coconut slices.
  • If you are using fresh coconut while grinding, make sure you are not grating the brown part of the coconut. Just grate the white part for pure white coconut chutney. You can also reduce the amount of roasted gram/pottukadalai. Roasted gram adds a tint of yellow to the chutney.
  • If you are using frozen coconut, make sure you thaw it to room temperature. If you are using the microwave to thaw it, ensure the coconut is not hot while grinding. If the coconut is too cold or hot, it secretes the oil, and you can find the oily layer on the chutney. Room temperature coconut works best for this recipe.
  • I used roasted split chickpeas, and if you are using the whole ones, add only 1/4 cup.
  • Adjust the salt and green chilies according to your preference. And for the green chilies alternative, please check my coconut chutney variations.
  • I prefer little thin consistency chutney for my idli, upma, and pongal. So I always grind the chutney with 1/2 cup of water and rinse the jar with 1/2 more cup of water and add it to the chutney. But for dosa, I prefer slightly thick. So I grind it with 1/2 cup of water but while rinsing the mixer jar, 3 to 4 tbsps of water only.
  • Cleaning the mixer jar with water is entirely optional. You need at the max 1/2 cup of water to grind this chutney. So adjust accordingly.
  • Skip asafoetida to make it gluten-free.


Calories: 89kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 443mg | Potassium: 87mg | Fiber: 3g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 19mg | Calcium: 12mg | Iron: 1mg