I think we can have a great collection of coconut chutney recipes as each recipe has very little variation, either green chilies are  used, or red, or ginger, or gram dal, or garlic, or curry leaves , or all of these, etc...the list is endless and possibilities infinite  depending  on ones choice of flavors .

But the simplest chutney usually served in Karnataka hotels called hotel style coconut chutney has a great taste of gram dal, mixed with aromatic curry leaves used generously and slightly  watery consistency.


3/4 cup freshly grated coconut
4 tbsp roasted gram dal
4 green chillies
1 tsp grated ginger
salt as required
15 curry leaves

For tempering

1 tsp oil, 1/2  tsp mustard seeds, 1/2 tsp split udad dal and 1 red chilly
A pinch of asafoetida powder.


Grind to a paste all ingredients  except tempering ingredients, with little water .
temper with a tsp of mustard seeds, udad dal and 1 red chilly with a pinch of asafoetida powder in the hot oil.
pour over the prepared chutney.


If you like garlic in your chutney, add a few  cloves while grinding.