South Indian Chutney

Nothing completes a steamy plate of idlis quite like the perfect, hotel-style coconut chutney. This recipe delivers a chutney with a luscious, pourable consistency—exactly as you’d find in your favorite South Indian breakfast joints. The blend of fresh coconut, roasted gram dal, herbs, ginger, garlic, and a hint of tamarind makes it irresistibly tasty, while the tempering adds a finishing flourish of flavor. This chutney is not just for idli; it pairs beautifully with dosa, upma, pongal, and more, making busy mornings effortless yet delicious.

Key to this chutney’s charm is its almost sambar-like consistency, allowing idlis to soak up all the goodness in every bite—a lifesaver when you want to serve just one standout condiment instead of juggling multiple sides. A touch more spice, salt, and tang than usual balances out the extra water for the authentic taste of roadside tiffin centers. Plus, if you’re in a rush, this recipe comes together in only a matter of minutes. Adjust the water before serving if it thickens, and customize with sour mango if you’re out of tamarind. Add it to your breakfast repertoire for a touch of South Indian comfort food that everyone will love.

Hotel Style Idli Coconut Chutney: Silky Smooth & Flavorful

Print Recipe

By Malini Serves: 3 Prep Time: 5 minutes Cooking Time: 3 minutes

Ingredients

• 1 cup coconut, grated
• 2 tbsp roasted gram dal / putani / pottukadalai
• Few coriander leaves
• Few mint leaves / pudina
• 1 inch ginger
• 1 clove garlic
• 2 green chillies
• Small ball tamarind / imli
• ½ tsp salt
• 1 cup water
• 2 tsp oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• 2 dried red chillies
• Few curry leaves

Instructions

1

In a blender, combine grated coconut, roasted gram dal, coriander leaves, mint leaves, ginger, garlic, green chillies, tamarind, and salt.

2

Add water and blend until you have a smooth, pourable paste.

3

Transfer the chutney to a large bowl, ensuring the consistency remains watery for serving with idli.

4

Heat oil in a small kadai. Add mustard seeds, urad dal, dried red chillies, and curry leaves. Sizzle until the mustard pops.

5

Pour the tempering over the chutney and mix well.

6

Serve immediately with hot, steamed idlis.

Notes

Tips:
Adjust water just before serving to maintain the ideal, runny consistency., Increase spice and salt slightly to balance the flavors when chutney is diluted., Replace tamarind with raw mango for a different tang., Roasted gram dal gives a creamy mouthfeel; don’t skip it.