Dry coconut chutney

This is a simple chutney made with dry coconut, but so full of flavours and stays good for 2 to 3 days in refrigerator. This chutney goes really well with idli, dosa, uttapam etc.Dry coconut is the main ingredient here, mostly called as copra but we call it girigola.


1/2 dry coconut
One handful of roasted peanuts (skin removed)
One handful of coriander leaves
1 inch ginger
1 or 2 green chillies
1/2 tsp sugar
Juice of half a lemon
salt to taste
1 tsp mustard seeds
Curry leaves
Little oil for tadka


Use a mortar pestle and break the coconut into a few pieces or you can chop them too. Take coconut, peanuts, coriander leaves, green chillies, ginger in a mixer jar, add some water and make a paste. Add water as per the consistency you want. Once the paste is ready, add salt, sugar and lemon juice and pulse again for a few seconds. Take it out in a bowl.
Next, heat a tadka pan, add some oil to it followed by mustard seeds, curry leaves (you can also add dry red chilly). Once the seeds crackle, add it to the chutney. Mix and ready. Serve it with idli, dosa, chilla etc.

* Replace dry coconut with fresh coconut.
* Peanuts are optional. You can completely skip adding it.
* Adjust sugar and lemom juice as per your taste.
* I took all the ingredients together except for green chillies, blended it, took our a portion for Rahyl, added green chillies to the prepared chutney and then blended again.

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