This Karnataka-style darshini coconut chutney is a smooth, mildly spiced, and refreshing condiment made with coconut, coriander, fried gram, and a hint of tamarind. Finished with a tempering of mustard seeds and urad dal, it’s the perfect accompaniment to idli, dosa, vada, and other South Indian tiffin items.
In Karnataka, “Darshinis” are popular small eateries known for their hearty, homely South Indian breakfast dishes. A staple on their menus is this signature coconut chutney — slightly thinner in consistency, delicately spiced with green chilies, freshened with coriander, and balanced with tamarind.
Unlike thick chutneys, darshini-style chutney is on the watery side, making it ideal for dipping fluffy idlis and crisp dosas. The addition of fried gram (pottukadalai) lends body and creaminess, while the tempering of mustard seeds, urad dal, and dried red chili gives it the familiar South Indian aroma.
It’s quick to prepare, versatile, and best enjoyed fresh. When served alongside steaming hot idlis, masala dosa, or vadas, it brings the authentic taste of Karnataka’s breakfast culture straight to your table.
Make the Chutney
Tempering
Serve & Store
Fresh coconut is best, but desiccated coconut can be used if soaked in warm water for 15 minutes before grinding.
Over-grinding or using stale coconut can cause bitterness. Always use fresh coconut and grind just until smooth.
Yes. Many darshinis make it without garlic; the flavor will be milder and more refreshing.
Not recommended, as coconut chutney tends to separate and lose freshness when frozen.
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