Coconut Chatni made in a few minutes using Frozen coconut. Tastes like chatni made from fresh coconut without the hassle of breaking open and scraping the coconut. The texture is perfect and the Tarka on top makes it extra special and delicious. Also, there is no guesswork if the coconut will turn out bad after cracking open!

Coconut chatni is synonymous with south Indian food. There are so many versions of it, but mine was inspired by the very famous restaurant in Kolkata, Jyoti Vihar. It is an institution and was a regular hangout place for me and my husband when we were dating.Every trip to India, i just have to go there and stand in line to get a table, but the wait is so worth it. I always order their special coconut chatni, which is different from the chatni that is normally served.

The special chatni is thicker and has extra tarka sprinkled on top and that’s exactly how I like it. I have tried to recreate it here! Some of my other popular South Indian recipes on the blog are- Mixed Dal Instant Dosa-No Rice No fermentation, Mixed Dal Appe-South Indian Style, Instant Mixed Dal Idlis-No Rice No fermentation, Green Moong Dal Instant Dosa/Chilla, Sambar-Tried and Tested Recipe and Potato/Aloo filling for dosa.

Here is the written recipe followed by the step by step pictorial one-

Coconut Chatni for Dosa/Idli/Uttapam/Appe

Aanchal Gupta

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Sides/ accompaniments

Cuisine Indian

Servings .5 to 2 cups

Ingredients

1 cup coconut 6oz/170 gms(I used Frozen)
1/3 cup Daliya/Roasted Split gram
4-6 Green chilies
1 inch piece ginger
1/3 cup yogurt I used Greek Yogurt,Skip yogurt for a vegan option or use vegan yogurt)
Juice of 1/2 Lime/lemon
1/2 tsp salt or as per taste
1/3 to 1/2 cup water

for Tarka/Vaghar

3 tsp oil
1 1/4 tsp Urad dal
1 1/4 tsp Mustard seeds/rai
2 chopped Green chilies
10-12 curry leaves

Instructions

Thaw frozen coconut by keeping it on the countertop for atleast 30-45 minutes.
Peel and chop ginger and put everything in the blender.
Blend it all till smooth.
Adjust water according to how thick you like the chatni.
Pour chatni and add vaghar on top

For vaghar

Heat oil and add Mustard seeds/Rai and Urad dal,stir till urad dal turns golden in color
Add chopped green chilies and curry leaves and stir
Pour over ground coconut, chatni is ready!

Notes

Its important to bring it to room temperature before blending with other ingredients.Do not try to blend frozen coconut, the texture will not be smooth. You can follow the same recipe for fresh scraped coconut.
I used Greek yogurt which is thick,so I needed a bit more water, adjust water accordingly.For vegan option, skip yogurt, or use vegan yogurt. adjust water accordingly, if skipping yogurt. You can add a bit more lemon juice for the sour taste.
If Daliya is not available, use Chana dal and roast it on medium flame in a pan.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients