South Indian Green Chutney



  • 1 cup Coconut (Grated or dry dry desiccated)
  • 2 tbsp Roasted Bengal Gram or ready chana dal (also known as daliya)
  • 2 tbsp Curd
  • 1-2 Green Chilies
  • 1/2 inch Ginger (Chopped)
  • 1/2 cup Fresh Coriander
  • 1/3 cup Curry leaves
  • 10 – 15 Mint leaves
  • 1 tbsp Tamarind Paste
  • 1 tsp Salt or to taste
  • 1/2 cup water or as needed for grinding smooth chutney


  • 1 clove garlic

For tempering

  • 1 tbsp Vegetable oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Urad Dal
  • 1-2 Dry Red Chilies (Broken)
  • 10-12 Curry Leaves
  • 1/4 tsp Hing


  1. Blend all the ingredients for chutney in a blender to make a smooth paste
  2. Transfer in the serving bowl


  1. Heat oil in a small pan
  2. Add mustard seeds and when the seeds start popping add urad dal
  3. Fry till the dal turns brown
  4. Add dry red chilies, curry leaves and hing
  5. Pour the tempering over the chutney
  6. Mix the tempering with the chutney
  7. Let the chutney rest for an hour or two so that the urad dal gets soft
  8. Serve with idli, dosa or paniyaram

Serves: 4-6

Inspiration source:

Green Coconut Chutney

South Indian Green Chutney


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