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Coconut-Onion Chutney

My mother in law taught me this style of coconut chutney, which has a different spicy cum tangy taste. It goes well with idly, Dosa and pesarattu.  It’s a great delight that, we south Indians have a wide range of coconut chutney is a simple-easy recipe and it becomes the important side dish to serve usually with most of the South Indian breakfast dishes.



  • 2 tsp oil
  • 1 tsp urd dal
  • 1 tsp mustard
  • 2 cloves garlic
  • 4 dry red chillies
  • 5 to 6 pieces of coconut 
  • 1 small size of onion 
  • A pinch of tamarind
  • Salt to taste


Garnishing - Curry leaves.



  1. Take away the coconut skin and chop it finely. 
  2. In a mixer jar, first grind the coconut 
  3. Now add the red chillies, garlic, tamarind, onion and required salt. 
  4. Make sure you don’t blend it too much. 

Now make tadka with mustard, urd dal and curry leaves and the yummy chutney is ready!  Serve it with idly or dosa or pesarattu.




Tips / variations

Make sure the coconut is grated well before adding the onions to maintain the perfect consistency of the dish. This chutney goes well with most of the south Indian cuisine tiffin dishes.


Shelf Life

As we are using coconut it won’t stay for more than a day. But, I guess u won’t have any leftover!

Nutrients value

Coconut supports immune system health and reduces risk of heart health and improves good cholesterol. Onions helps to boost your immunity and regulate your blood pressure.