Coconut Chutney

Coconut Chutney

Fresh grated coconut blends with tangy tamarind and roasted lentils for a South Indian staple.

Total 13 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This creamy chutney pairs fresh coconut with green chilies, ginger, and a tempering of mustard seeds and curry leaves for a fragrant finish. It's the classic accompaniment to dosa, idli, and vada, ready in minutes with a blender. Adjust the chili and tamarind to balance heat and tang to your taste.

Ingredients

  • 2 cups fresh grated coconut
  • 2 tablespoons roasted chana dal (split chickpeas)
  • 1 green chili, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon salt
  • 1/2 cup water, or as needed
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black lentils)
  • 8 fresh curry leaves
  • 1 dried red chili
  • 1 pinch asafoetida (hing)

Method

  1. In a blender, combine the grated coconut, roasted chana dal, green chili, ginger, tamarind paste, and salt.

  2. Add the water and blend until smooth and creamy, scraping down the sides as needed.

  3. Transfer the chutney to a serving bowl and set aside.

  4. Heat the oil in a small skillet over medium heat until shimmering.

  5. Add the mustard seeds and urad dal, and cook until the mustard seeds pop and the dal turns golden, about 30 seconds.

  6. Add the curry leaves, dried red chili, and asafoetida, and cook for 15 seconds until fragrant.

  7. Pour the hot tempering over the chutney and stir gently to combine. Serve immediately with dosa or idli.

Rate this recipe

★ 4.0 (1)

Coconut Chutney

This creamy chutney pairs fresh coconut with green chilies, ginger, and a tempering of mustard seeds and curry leaves for a fragrant finish. It's the classic accompaniment to dosa, idli, and vada, ready in minutes with a blender. Adjust the chili and tamarind to balance heat and tang to your taste.

13 min 16 oz 110 cal

Ingredients

  • 2 cups fresh grated coconut
  • 2 tablespoons roasted chana dal (split chickpeas)
  • 1 green chili, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon salt
  • 1/2 cup water, or as needed
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black lentils)
  • 8 fresh curry leaves
  • 1 dried red chili
  • 1 pinch asafoetida (hing)

Method

  1. 1

    In a blender, combine the grated coconut, roasted chana dal, green chili, ginger, tamarind paste, and salt.

  2. 2

    Add the water and blend until smooth and creamy, scraping down the sides as needed.

  3. 3

    Transfer the chutney to a serving bowl and set aside.

  4. 4

    Heat the oil in a small skillet over medium heat until shimmering.

  5. 5

    Add the mustard seeds and urad dal, and cook until the mustard seeds pop and the dal turns golden, about 30 seconds.

  6. 6

    Add the curry leaves, dried red chili, and asafoetida, and cook for 15 seconds until fragrant.

  7. 7

    Pour the hot tempering over the chutney and stir gently to combine. Serve immediately with dosa or idli.