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Fresh Creamy Coconut Chutney

Here is another coconut  chutney –   Fresh and  Creamy  Coconut Chutney.  Of  the  many variations of  coconut  chutney this one  screams  “fresh and  creamy”!  The  creaminess  comes  entirely from   fresh  ground  coconut.   Coconut is  definitely the  star  here!
Thick and Creamy White Coconut Chutney

This is  one  of  the  simplest  versions of  coconut  chutney. This   chutney is  often served in Kerala homes just  like  the  Red  Coconut Chutney.   Typically a  chutney like  this  will be  made  with  fresh ingredients – curry leaves, ginger,  green  chilies  and   freshly  grated  coconut, all straight from the  yard.

In a  typical  south Indian kitchen,  coconut  chutney will be  made a  few  times   every week.   It is  the  perfect   side for a   variety of  south Indian  snacks – be it  Idlie , dosa ,  vada,   pakora , poori or  upma.   It is  especially lovely   with  fried   or  rich dishes  as  the   creamy coconut flavors cut  through  richness  and balance it out.

Making  this  chutney is a  breeze, as long a s  you have a  good  blender.     Use  fresh  coconut  if  you have , otherwise  use  frozen one, but  the  dried  coconut  just  does  not  cut it  in this  dish.

Fresh Coconut Chutney Steps

Gather the  ingredients   for the   chutney, from the  backyard or from the   fridge as  the  case may be. Grind  all the  ingredients  together  to a  smooth paste  adding  just  enough  water.  Taste,  adjust  salt and  spices  and thin to desired consistency.  Fry the  seasonings in  a  little  oil  (tempering) – preferably coconut  oil  and pour on top of  the  ground  ix !!

Ta da  – the chutney is  ready!!

The  traditional seasonings  are – mustard  seeds ,urad  dal ,  chilies ,  curry leaves  and  a piece of  pearl onion. Pearl  onion used  in seasoning is  very typical in Kerala. It  gives off a distinctive aroma as it  fries.  The  seasoning  oil  infuses  the chutney with  flavors  as  well as  adding an interesting visual  and  textual  contrast.

Fresh Coconut Chutney

This process of  tempering  (tallikkal in Malayalam  and  tadka  in Hindi)  is a  very  typical  cooking  technique in the Indian sub continent.  Curry leaves   and  mustard  are  essential to  the  south Indian  tempering.  Curry leaves  have  very strong   flavor profile. You  either  love  it  or  hate  it,   there  rarely is a  middle  ground.  The  same  goes  for  mustard  seeds.   If   you are  not a  fan  avoid  the  tempering or  discard  the  spices  and  just  use  the  seasoned  oil.

Thick and Creamy White Coconut Chutney

Fresh Coconut Chutney

By Syama
Coconut chutneys are popular in South India.  There are many  versions of  it.  This  is a  thick and creamy one made  with fresh grated  coconut.  The flavors  are  very light and  fresh  and the chutney pairs  well  with  pancakes like  Dosa  or  snacks like Vada . . 
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dip, Side Dish
Cuisine Indian


To Grind

  • Fresh grated Coconut - 1 C packed
  • Ginger - 1/2 inch piece
  • Pearl Onion - 1 Small
  • Curry leaves - 1 or 2
  • Green Chili - 2 To Taste
  • Salt - To taste
  • Water - As Needed

For Tempering

  • Oil - 1 -2 Tbsp
  • Mustard Seeds - 1/2 Tsp
  • Urad Dal - 1/2 Tsp
  • Dried Red Chilies - 2 Broken
  • Curry Leaves - 1 Sprig
  • Pearl Onion - 1 Small


  • Peel the ginger and chop into smaller pieces. Skin the pearl onion and cut into halves. Remove the seeds and the ribs from the chili if less heat is desired.
  • Add the coconut, ginger, pearl onion, curry leaves, and green chilies into the blender bowl. Process for a minute without adding any water. Add 1 to 2 tablespoons of water along with a pinch of salt and grind to a thick paste. Taste, adjust salt and add enough water to get the desired consistency . Process for 10 seconds to mix everything well.
  • Transfer to a serving dish and set aside.


  • Skin and slice the pearl onion into thin slices. Remove the curry leaves from the stem.
  • Heat the oil for tempering (preferably coconut oil) till it is very hot , but not smoking.
  • Add the mustard seeds, followed by urad dal. As the seeds splutter add the remaining ingredients and fry till the onions begin to turn brown.
  • Pour over the chutney and serve.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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  • If  using  frozen  coconut  defrost  first.
  • When  grinding  use  warm  water,  it  prevents  the  coconut  cream from  sticking  to  the  sides.
  • Serve  fresh,  or  refrigerate  for a  day or  two.
  • If making large batches, freeze individual portions, in paste  form (before  adding  water).

Thick and Creamy White Coconut Chutney

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