Fresh Coconut Relish with Curry Leaves and Mustard Seeds

Name: Fresh Coconut Relish with Curry Leaves and Mustard Seeds (Tamil Nadu-Style Coconut Chutney)
Cuisine: Indian
Ingredients: 1½ cups fresh coconut, grated; 2 green chiles, chopped; 1-inch piece fresh ginger, peeled and chopped; Kosher salt; 1 lemon, juiced; 1 lemon, juiced; 1 teaspoon sunflower or canola oil; 1 teaspoon sunflower or canola oil; ½ teaspoon mustard seeds; 1 teaspoon white urad dal (split); 1 sprig curry leaves, finely chopped; 1 dry red chile, broken

Tamil Nadu-Style Coconut Chutney

Preparation info

Yield:
10
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A staple chutney from Tamil Nadu, Coconut Chutney is a creamy, mildly spiced chutney made with fresh coconut, green chiles, and tempered mustard seeds. It pairs beautifully with idlis, dosas, and vadas and brings back memories of hearty South Indian breakfasts!

Ingredients

1½ cups fresh coconut, grated
2 green chiles, chopped
1-inch

Asia
India
Tamil Nadu
Breakfast
Vegan

Method

In a mixer grinder, add the coconut, green chiles, ginger, salt, to taste, and ¾ cup of lukewarm water; blend to make a smooth coconut chutney. Transfer to a bowl and stir in the lemon juice.

To make the seasoning: Heat the oil in a small pan over medium heat; add the mustard seeds and urad dal and cook until the seeds crackle and the dal turns golden brown. Add the curry leaves and red