Coconut Chutney

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Coconut Chutney

A South Indian condiment made with fresh coconut, green chilies, and spices, often served as a side dish with dosa, idli, or vada.

Ingredients

  • 1 cup Fresh Coconut grated or chopped
  • 2-3 Green Chilies adjust to taste
  • 2 tablespoons Roasted Bengal Gram (Chana Dal)
  • a small handful Fresh Coriander Leaves
  • 1- inch piece Ginger peeled
  • 2-3, optional Garlic Cloves
  • 5-6 leaves Curry Leaves
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal (Black Gram)
  • a pinch Asafoetida (Hing)
  • Salt to taste
  • Water as needed
  • 1 tablespoon Coconut Oil (for tempering)

Instructions

Cooking Method:

  • In a blender or food processor, combine the grated coconut, green chilies, roasted Bengal gram, coriander leaves, ginger, garlic (if using), curry leaves, and salt.
  • Add a little water to facilitate blending and grind everything into a smooth paste. Adjust the consistency by adding more or less water as desired.
  • Transfer the chutney to a serving bowl.

Tempering:

  • Heat coconut oil in a small pan over medium heat.
  • Add mustard seeds and urad dal to the hot oil. Let them splutter.
  • Add a pinch of asafoetida and curry leaves to the tempering mixture. Fry for a few seconds until fragrant and the urad dal turns golden brown.
  • Pour the tempering over the prepared coconut chutney.

Serving:

  • Coconut chutney is typically served as a side dish with South Indian breakfast items such as dosa, idli, vada, or uttapam. To serve, simply scoop a portion of coconut chutney onto a plate alongside the main dish. Enjoy the refreshing and flavorful coconut chutney with your favorite South Indian delicacies.

Notes

Coconut chutney can be stored in an airtight container in the refrigerator for up to 2-3 days. Adjust the spiciness by adding more or fewer green chilies according to your preference.