Coconut Chutney Recipe
Quick and easy coconut chutney recipe with variations. This is the quintessential South Indian condiment eaten with dosa (thosai) and idli.
Equipment
- small frying pan or saucepan
- side plate
- knife
- chopping board
- chopper or blender
- bowl for serving
- pair of scissors
- teaspoon
Ingredients
The Chutney
- ½ Tbsp chana dal
- 2.5 cm ginger
- 100 g grated coconut fresh or frozen and thawed
- 1-2 green chillies I used 2
- ¼ tsp salt
- 60 ml very warm water you may need more, this is to your taste
Tadka (Tempering)
- ½ Tbsp vegetable oil
- ½ tsp black mustard seeds
- 1 pinch cumin seeds
- ¼ tsp urad dal leave out, if unavailable
- 1-2 dried red chillies non smoky, I used 2
- 1 small sprig fresh curry leaves
Variations
- 1 medium tomato chopped up
- 2 red chillies instead of green
- 2 sprigs mint leaves added to the blender
- 5 sprigs fresh coriander leaves (cilantro) added to the blender
Instructions
Make the Chutney
- Heat a small frying pan over medium-low heat and toast the chana dal for 2 minutes until they show signs of turning a touch darker, and start releasing their nutty aroma. Tip out onto a side plate to cool for a couple of minutes.Keep the pan for the tempering.½ Tbsp chana dal
- While waiting, chop up the ginger or slice into 2-3 pieces and place in the blender (or chopper, what I used). Follow this with the coconut. Using a pair of scissors, cut the green chillies straight into the blender. Add salt and pour in the warm water.Blend to a smooth paste. If you want your chutney a little wetter, add a little more warm water.Taste, and add a little more salt if you need it.Pour this chutney out into your serving bowl.2.5 cm ginger, 1-2 green chillies, 100 g grated coconut, ¼ tsp salt, 60 ml very warm water
Tadka (Tempering)
- Heat the oil in the same pan you used earlier, over low heat. Add the mustard seeds, cumin seeds, urad dal and dried red chillies and cook for 1-1½ minutes, swirling the oil around.½ Tbsp vegetable oil, ½ tsp black mustard seeds, 1 pinch cumin seeds, ¼ tsp urad dal, 1-2 dried red chillies
- Add the curry leaves and fry for another 30 seconds.1 small sprig fresh curry leaves
- Take it off the heat and pour this aromatic oil all over the coconut chutney in the serving bowl. Serve immediately.Can be kept, covered, in the fridge for up to 2 days, and reheated gently before serving.
Nutrition
Calories: 178kcalCarbohydrates: 8gProtein: 2gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 192mgPotassium: 143mgFiber: 5gSugar: 2gVitamin A: 33IUVitamin C: 2mgCalcium: 11mgIron: 1mg
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