Meatless Monday : 2 Minutes Coconut Chutney

2 Minutes Coconut Chutney is a popular delicious chutney/dip that can be used with snacks like fritters/roasted veggies or simply serve with traditional south Indian food like Idli/dosa/vada.

‘Coconut Chutney’ is one of the most famous chutney from Southern India and is usually made using fresh coconut.

It is devoured mainly with south Indian food but in our house, we eat it with Indian snacks too.

Infact, I love eating it with freshly cut celery/carrots or beets.


My 2 minutes chutney is made using dry coconut, peanuts, chilies and yogurt. Just pulse and you’re good to go.

As you can see, I have tempered (a.k.a ‘Chaunka’ in India) the chutney with some ghee and mustard seed.

If you’re a vegan, you can use Vegan Yogurt instead of regular yogurt.

This makes a great option for my Glutenfree / Vegan Friends.

Coconut Chutney

Once, you have had this version, you might not want to get those dry pre-packaged chutneys as it cannot become easier than this.

You can even make a huge batch of this (don’t add salt) and freeze for later use for upto 2-3 months. Just thaw a night before in refrigerator and you are good.

We are submitting this to our favorite Meat Free Mondays post here.

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Yields 2

2 Minutes Coconut Chutney

1 minPrep Time

2 minCook Time

3 minTotal Time

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Recipe Image


1 Cup Dry Coconut

1/4 Cup Roasted Peanuts* - Shelled

2 Whole Red Chilies

1/4 Cup Plain Yogurt

Salt - As per taste

For Tempering:

1 Tsp Ghee - You can use any light oil

1/2 Tsp Mustard Seed


  1. Add coconut, peanuts, chili, yogurt, salt In a food processor or hand blender and blend to a smooth paste (You can make it creamy or grainy as per choice).
  2. Transfer to bowl.
  3. For Tempering:
  4. In a small pan, heat ghee for 1/2 minute.
  5. Add mustard seeds and saute for 1/2 minute and then turn off the heat.
  6. Pour the temper over the chutney and serve fresh.



825 cal


74 g


33 g


17 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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