Coconut Lentil Chutney Recipe

This incredibly tasty and EASY Coconut Lentil Chutney is a family favorite! My mom's recipe is unbelievably delicious – you won't find a better one. This vibrant chutney bursts with fresh coconut flavor and a hint of spice. Perfect for dipping with idlis, dosas, or even as a flavorful topping for your favorite dishes. Note: The coconut makes this chutney highly perishable; store it in the refrigerator and use within one day.

Prep Time 15 mins
Cook Time 10 mins
Calories 102.7 kcal
Protein 8g
Rating 4.7 (6 Reviews)
Coconut Lentil Chutney 22

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Lentil Chutney

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Coconut Lentil Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Coconut Lentil Chutney

  1. Heat 1/2 teaspoon oil in a small frying pan. Add 1/2 cup cooked chickpeas and fry until lightly browned. Set aside to cool.
  2. In a blender, combine the cooled chickpeas, 1/2 cup grated fresh coconut, 2-3 green chilies (adjust to taste), and 1/2 teaspoon salt.
  3. Blend, slowly adding water until you reach a ketchup-like consistency.
  4. Heat the remaining 1/2 teaspoon oil in the same frying pan. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon split black gram (urad dal).
  5. Once the mustard seeds begin to sputter, add a few curry leaves (about 5-7).
  6. Pour the tempering (mustard seeds, urad dal, and curry leaves) into the blended coconut mixture. Mix well.
  7. Serve immediately with your favorite idlis or dosas! Enjoy!
  8. For extra flavor, consider adding a pinch of asafoetida (hing).

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

19g

Fat

2g

Carbs

5g