Coconut chutney

Name: Coconut Chutney
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 8
Cuisine: Indian
Ingredients: 1/2 cup coconut, fresh grated; 2 T. Roasted chana dal (or peanuts); 1/2 teaspoon cumin seeds; 1 green chili; Salt as needed; 1 garlic clove; 1 small piece fresh ginger; 3 T. Water; 1 T. Oil; 1/4 teaspoon mustard seeds; 1/2 teaspoon urad dal; 1/2 teaspoon cumin seeds; 1 red chili, broken; 1 pinch asafoetida (hing); 1 sprig curry leaves

April 10, 2022

It took me a long time to master the coconut chutney. This is now my go to recipe.

Coconut Chutney

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

3 minutes

South Indian coconut chutney is a delicious side dish served with fresh idlis or breakfast and snacks.

Author:

Audra Reddy

Ingredients

Ingredients for coconut chutney

1/2 cup coconut, fresh grated
2 T. Roasted chana dal (or peanuts)
1/2 teaspoon cumin seeds
1 green chili
Salt as needed
1 garlic clove
1 small piece fresh ginger
3 T. Water

Tempering ingredients

1 T. Oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon cumin seeds
1 red chili, broken
1 pinch asafoetida (hing)
1 sprig curry leaves

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Directions

How to make chutney

Add chopped coconut, roasted Chana dal, cumin seeds, green chili, salt, garlic and ginger to a blender jar. Blend well with 3 T. Water.
Scrape the sides of the bowl and add more water to make a thick, smooth chutney. If you use frozen coconut, use warm water to grind.

For Tempering

Heat oil in pan and add mustard seeds until they splatter. Then add urad dal, cumin seeds and chili until the dal turns light brown. Then add hing and curry leaves. Cook until curry leaves are crispy. Remove from heat.
Pour tempering over coconut chutney when you are ready to serve.

Tags: coconut chutney