Desiccated Coconut Chutney | Nariyal ki Chutney | Instant Coconut Chutney with Coconut Powder

Coconut Chutney is a South Indian condiment made from freshly grated coconut and flavored with mustard seeds, dry red chilies, onions, curd, and tempering of fresh curry leaves. It is a perfect and must-have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam, etc. The main ingredient use in this chutney is coconut. South Indian platter is incomplete without it.

Traditionally, coconut chutney is made with fresh coconut. If fresh coconuts aren’t readily available. You can still make this traditional chutney without fresh coconut. I have replaced the fresh coconut with desiccated coconut. This desiccated coconut chutney is a great alternative when you don’t have fresh coconut.

Desiccated Coconut

Desiccated coconut soaked in yogurt and warm makes it soft. It’s easy to grind and make chutney smooth. Here, I used coconut yogurt to make it more coconutty flavor but you can use normal curd as well.

Desiccated Coconut Chutney | Nariyal ki Chutney | Instant Coconut Chutney with Coconut Powder

Desiccated coconut is an ingredient I use a lot in my kitchen. Whenever I am making my favorite dosa, uttapam, or idli for breakfast, I try to make different chutney each time. So we do not get bored with having the same flavor. Variations in side dishes show some excitement to the whole meal. Sometimes I add coriander, dry red chili, or peanuts (will share recipes soon ).

Nariyal ki Chutney


Desiccated coconut – 1 cup

Coconut yogurt or Greek yogurt – 3/4 cup (you can use normal curd too)

Warm water – 3/4 cup

Roasted chana dal – 3 tbsp

Green chilly Or Red chilly– 2

Himalayan pink salt to taste

For Tempering :

Oil – 2 tbsp

Curry leaves – 10

Black mustard or rai – 1/2 tsp

Instant Coconut Chutney with Coconut Powder


  1. Soak the desiccated coconut with yogurt and 1 cup warm water for 10 minutes.
  2. Grind soaked coconut (soaked in yogurt and water mixture) with roasted chana dal, green chili, salt and make a smooth paste.
  3. Transfer the chutney to a serving bowl.
  4. For tempering: Now heat oil in a small pan. Once hot, add black mustard seeds and allow them to crackle.
  5. Then add curry leaves and stir it for about 30-45 seconds.
  6. Immediately pour this tempering into the chutney and mix it well.
  7. Easy, quick, and tasty coconut chutney is ready.
My Favorite Dip

Tip :

Adjust the texture of chutney by adding more curd or warm water according to your choice.

Easy & Quick Chutney
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