Go Back
Coconut Chutney South Indian

Coconut Chutney (South Indian Style) Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh grated coconut
  • 2 tbsp roasted chana dal (dalia)
  • 2 to 3 green chilies
  • 1 inch piece ginger
  • ½ tsp salt
  • 2 to 3 tbsp water
  • 1 tsp coconut oil or neutral oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • 2 dried red chilies
  • 1 sprig curry leaves
  • Pinch of asafoetida (hing)

Method
 

  1. Blend the coconut, roasted chana dal, green chilies, ginger, salt, and water until smooth with a little texture. Transfer to a bowl.
  2. Heat oil in a small pan. Add mustard seeds, then urad dal once they pop. Add dried red chilies, curry leaves, and hing. Cook until dal is golden and leaves are crisp.
  3. Pour the hot tempering over the chutney. Mix gently and serve right away.

Notes

If you use frozen grated coconut, thaw it and squeeze out any extra water before blending. For a thinner chutney, add an extra tablespoon of water during blending. This chutney does not need any resting time.