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Creamy Udupi Coconut Chutney served with mustard seed and curry leaf tempering

Udupi Coconut Chutney Recipe (Hotel Style)

A delicious, creamy and flavorful Udupi-style coconut chutney made with fresh coconut, roasted gram, peanuts, green chilies, coriander leaves and aromatic South Indian tempering. This easy chutney pairs perfectly with soft idlis, crispy dosas, medu vadas and uttapam.
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Prep Time 5 minutes
Cook Time 5 minutes
Cooling and Grinding 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Indian, South Indian, Udupi
Servings 6 servings

Ingredients
  

For Sauteing

  • 1 tsp oil
  • 1 tbsp chana dal
  • 2 tbsp peanuts
  • 3 pcs green chilies
  • 3 cloves garlic cloves
  • ½ inch ginger
  • 1 inch tamarind
  • 2 pcs sprigs curry leaves
  • 3 tbsp fried gram pottukadalai
  • ¾ cup fresh coconut pieces
  • ½ tsp salt

For Grinding

  • Water as needed for initial grinding
  • 1/2 cup coriander leaves fresh
  • 4 pcs mint leaves optional
  • ½ cup water
  • ¼ cup water optional, for adjusting consistency

For Tempering

  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 10 pcs curry leaves

Instructions
 

Sauteing the Base Ingredients

  • Heat 1 tsp oil in a pan over medium heat. Add 1 tbsp chana dal and 2 tbsp peanuts. Sauté briefly until aromatic.
    1 tsp oil, 1 tbsp chana dal, 2 tbsp peanuts
  • Add 3 green chilies, 3 garlic cloves, ½ inch ginger, a tiny piece of tamarind and 2 sprigs curry leaves. Sauté everything together for approximately 30 seconds.
    3 pcs green chilies, 3 cloves garlic cloves, ½ inch ginger, 1 inch tamarind, 2 pcs sprigs curry leaves
  • Lower the heat or turn it off. Add 3 tbsp fried gram (pottukadalai), ¾ cup fresh coconut pieces and ½ tsp salt. Sauté for another minute, then allow the mixture to cool completely.
    3 tbsp fried gram, ¾ cup fresh coconut pieces, ½ tsp salt

Grinding the Coconut Chutney

  • Transfer the cooled coconut mixture into a mixer grinder jar. Add a little water as needed and grind into a paste.
    Water
  • Add a handful of fresh coriander leaves, a few mint leaves (optional) and ½ cup water. Pulse grind only once or twice to retain the beautiful green flecks and fresh texture. Avoid grinding continuously.
    1/2 cup coriander leaves, 4 pcs mint leaves, ½ cup water
  • Transfer the chutney to a serving bowl. Add up to ¼ cup additional water, if needed, to adjust its consistency. Mix well.
    ¼ cup water

Preparing the Tempering (Tadka)

  • Heat 1 tsp coconut oil in a small tempering pan. Add 1 tsp mustard seeds and allow them to splutter.
    1 tsp coconut oil, 1 tsp mustard seeds
  • Add 1 tsp urad dal and 1 sprig curry leaves. Sauté until the urad dal turns lightly golden and the curry leaves become aromatic.
    1 tsp urad dal, 10 pcs curry leaves
  • Immediately pour the hot tempering over the prepared coconut chutney. Mix gently to distribute the flavors.

Serving

  • Serve fresh Udupi coconut chutney with hot idlis, crispy dosas, medu vadas or uttapam.

Notes

  • Fresh coconut: Use fresh coconut for the best flavor and creamy consistency.
  • Perfect green texture: Pulse grind the coriander leaves only once or twice. Avoid over-grinding to preserve the chutney's attractive green flecks.
  • Consistency: Add water gradually. Keep the chutney thicker for idlis and slightly thinner for dosas.
  • Spice level: Adjust the green chilies according to your taste.
  • Fried gram: Pottukadalai adds thickness and a mild roasted flavor.
  • Tempering: Coconut oil enhances the traditional South Indian flavor, but regular cooking oil can also be used.
  • Storage: Refrigerate leftovers promptly in an airtight container and preferably consume within 1–2 days.