Coconut Chutney

September 23, 2024

Coconut Chutney - kvalifood.com

A South Indian coconut chutney ground from fresh coconut with roasted chana dal, green chilies, and ginger, then finished with a mustard seed tempering. It is the standard accompaniment for the South Indian breakfast trio of idli, dosa, and vada.

Makes ca. 250 ml

Ingredients

Chutney

100 g fresh grated coconut
2 tbsp roasted chana dal
2 green chilies, roughly chopped
1 cm ginger, roughly chopped
1/2 tsp salt
1/2 to 3/4 cup water

Tempering

2 tsp coconut oil (or neutral oil)
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili, broken in half
8-10 curry leaves (ca. 1 sprig)
1 pinch asafoetida (hing)

Directions

Dry-roast the chana dal in a small pan over medium heat for 2-3 minutes, stirring often, until light golden and fragrant. Let cool.

Add the coconut, roasted chana dal, green chilies, ginger, salt, and about 1/2 cup water to a blender. Blend to a smooth paste. Add more water a tablespoon at a time until thick but pourable, like thick yogurt.

Transfer the chutney to a bowl.

Heat the oil in a small pan over medium heat. Add the mustard seeds. When they start to pop, add the urad dal. Fry about 30 seconds until the dal turns golden.

Add the broken red chili, curry leaves, and asafoetida. Fry a few more seconds until the curry leaves crisp.

Pour the tempering over the chutney and stir to combine.

Serve at room temperature with dosa, idli, vada, or uttapam.

Notes

Fresh grated coconut gives the best results. Frozen fresh coconut (thawed) is a good substitute. Desiccated unsweetened coconut works in a pinch – use warm water when grinding.
Roasting the chana dal adds nutty depth and helps thicken the chutney. Pre-roasted chana dal (pottu kadalai) can be used directly.
For a tangier version, replace the water with plain yogurt.
Coconut oil is traditional in Kerala; sesame oil is traditional in Tamil Nadu. Any neutral oil works.
Best fresh. Refrigerates 3-5 days. Can be frozen without the tempering for up to 3 months – add fresh tempering after thawing.