Coconut Chutney Recipe
Indian · Condiment · 10 min total
A refreshing and creamy South Indian coconut chutney, perfect as a dip for dosa, idli, or vada.
10
min prep
min prep
8
servings
servings
70
kcal/serving
kcal/serving
Ingredients
- 1 cup fresh grated coconut
- 2 tablespoons roasted chana dal
- 1-2 green chilies, chopped
- 1/2 inch ginger, chopped
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoon salt
- 1/4 cup water (or as needed)
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- 1 dried red chili, broken
- 1 sprig curry leaves
Instructions
- Combine grated coconut, roasted chana dal, green chilies, ginger, cilantro, and salt in a blender. Add 1/4 cup water and blend until smooth, scraping sides as needed. Adjust water to reach desired consistency. Transfer to a bowl.
- Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add urad dal, dried red chili, and curry leaves. Fry until dal turns golden.
- Pour the tempering over the chutney and mix well.
- Serve at room temperature with dosa, idli, or vada.
Tips
- Use fresh coconut for best flavor; frozen can be substituted.
- Store in refrigerator for up to 3 days.
- Add a pinch of sugar for a hint of sweetness.
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