When I am out of ideas or short on groceries, my go-to snacks are quick n yummy. A good example is Millet crepes( ragi dosa – a savory item). These snacks are not “complete” without an accompanying dish like chutneys. The word Chutney ( derived from the Sanskrit word Chatni-  meaning ‘to lick’) is a flavored South Indian condiment. It can be prepared using either fruits, vegetables or spices to elevate everyday dishes to a whole new level- figuratively speaking,’its truly a match made in heaven kinda moment’:). You take any bland dish and glam it by pairing it with a Chutney!! 

One of the easier chutneys is a Coconut chutney. Coconut is quite healthy and  studies have shown the benefits of good saturated fats . Nevertheless, coconut is a primary ingredient in South Indian cooking  and chutney is one of most common applications of coconut. This chutney made of coconut pairs well with dosas (Indian savory crepes), rotis (Indian bread), rice to name a few. The suggestions are endless and leave it up to your imagination 🙂

My version of this is made by lightly toasting the ingredients in a pan. So, lets begin to get toasty:)


  • Oil – 3 tbsp (I use olive oil, but you can also gingerly)
  • Coconut (fresh or frozen grated) – 1 cup
  • Urad dal – 1 tbsp
  • Green chilies – 3 if you want it super spicey you can add a few more
  • Ginger – usually an inch long
  • Mint – 1 cup fresh mint leaves
  • Cilantro – I cup fresh cilantro
  • Onion- 1/4 onion
  • Roasted chickpeas– 1 tbsp (get it either on amazon or at the local Indian store)
  • Asafoetida – 1/2 tsp
  • Mustard – 1/2 tsp
  • Dry red chili – 1
  • Curry leaves – 4 – 5 leaves
  • Jaggery – 1/2 tsp
  • Lime – 1/2 a small lime
  • Salt – to taste


  • In a pan, heat 2 tbsp oil. Add urad dal, grated coconut, onion,green chilies, ginger, asafoetida and 1/4 onion, Saute until the urad dal and coconut are golden(don’t burn them)
  • Turn off the heat add the chopped cilantro,mint and roasted chickpeas


  • Add jaggery and freshly squeezed lime juice along with salt and puree to a coarse consistency in a blender (I like it coarsely blended because it adds some amount of crunch and texture to the chutney)


  • Keep this coarsely blended nearly-done chutney aside.


  • In a separate pan, first splutter the mustard seeds (a process by which they lose any moisture and toast to give a nice flavor). To the toasted mustard seeds, add dry red chili and asafoetida and saute for a 15 seconds. Pour this combo to the ground mixture set aside as above to “complete” the chutney.