Coconut Chutney

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Classic Indian Coconut Chutney

A simple, healthy South-Indian coconut chutney made with fresh coconut, green chillies, ginger and light tempering. Pairs perfectly with idli, dosa or snacks.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 servings
Course: condiment, side
Cuisine: Indian, South Indian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup fresh grated coconut preferably fresh for best flavor
  • 2 green chillies adjust to taste
  • 0.5 inch fresh ginger roughly chopped
  • 2 tbsp roasted chana dal (pottukadalai) optional, gives nice texture
  • salt to taste
  • 0.25 cup water for grinding (adjust as needed)
Tempering (Tadka)
  • 1 tsp oil (coconut or vegetable)
  • 0.5 tsp mustard seeds
  • 0.5 tsp urad dal split, optional for crunch
  • 1 dried red chilli broken or whole
  • 5 curry leaves fresh leaves, optional
  • a pinch asafoetida (hing) optional

Equipment

  • blender or mixer
  • small frying pan

Method
 

  1. Put grated coconut, green chillies, chopped ginger, roasted chana dal, salt and water into a blender.
  2. Blend until smooth. If too thick, add a little more water to get a creamy chutney consistency.
  3. Transfer the chutney to a serving bowl and keep aside.
  4. Heat oil in a small pan for tempering. Add mustard seeds and let them splutter.
  5. Add urad dal, dried red chilli, curry leaves and a pinch of asafoetida. Fry for a few seconds until dal turns light golden.
  6. Pour this tempering over the ground chutney and mix well.
  7. Serve fresh with idli, dosa or vada as a healthy side.

Notes

Use fresh coconut for best taste. Adjust green chillies to control spiciness. Consume fresh or store refrigerated for up to 1-2 days. Roasted chana dal adds texture and a bit of protein.
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