Dry Coconut Chutney
2 Servings ~ 5 Minutes
  • ½ Cup Grated Dry Coconut
  • 2-3 Dry Red Chillies (Per Taste)
  • ½ Onion
  • ¼ Tsp Tamarind Pulp
  • ½ Tsp Mustard Seeds
  • 3-4 Curry Leaves
  • Salt to taste
  • ½ Oil

Dry Coconut Chutney

Chutneys are required to be served with idlis, dosas and other tiffin varieties, or as a side dish for rice preparations.
Lots of varieties of chutney’s are prepared in south India using coconut.
Some times when you are out-of-stock of Fresh coconut, try making this fast and yet delicious using Dry Coconut or Copra chutney.


– Grind the Grated Dry Coconut, Red Chillies, onion, tamarind pulp and salt to taste into an almost smooth paste.
– Heat oil in a tadka pan, add mustard seeds and allow spluttering.
– Add Curry leaves and pour this on the chutney.
– Serve with Idly, Dosa, Chapati or rice.

– You can substitute red chillies with green chillies and can also use fresh coriander leaves in grinding to get a Green Coloured Chutney.

Thoughts on “Dry Coconut Chutney

  1. Thx for posting…this was something which i had long time ago…will make this regularly as its one of the chutney’s i can make fast…I didn’t see Ridge gourd skin chutney (heerekayee sepe’ chutney) that is make in karnataka…please post it if you now how to make it…

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