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Kerala-style Coconut Chutney — creamy, bold, and beautifully spiced with organic dry red chilies, shallots, garlic, and yogurt. A generous coconut oil tadka with mustard seeds, watermelon seeds, and curry leaves takes this chutney to the next level! Perfect with idli, dosa, appam, or vada.

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This chutney is a staple in Kerala households and is traditionally served as a side with breakfast dishes like dosa, idli, vada, appam, and even puttu.
Freshly grated coconut, small shallots (sambar onions), dry red chilies, garlic, and yogurt are often used to balance heat and creaminess.
The tempering of mustard seeds, curry leaves, and sometimes lentils or seeds (like watermelon seeds in this version) in coconut oil gives it a bold, nutty aroma.
Unlike many South Indian chutneys, the Kerala version rarely uses tamarind; instead, yogurt adds the tang and smooth consistency.
The number of red chilies can be adjusted based on spice preference, and you can experiment with roasted chana dal or ginger for variations.
It tastes best freshly made, as coconut-based chutneys can lose freshness quickly. Refrigerate and consume within a day or two.