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    Coconut Chutney

    Coconut Chutney

    condimentsouth-indianveganquick
    Prep 10 mins
    Cook 5 mins
    Servings 4 servings
    Easy

    A classic South Indian coconut chutney that pairs perfectly with dosa, idli, and vada. Fresh, tangy, and mildly spiced.

    Cooking Progress0/4 steps

    Ingredients

    0/8
    • 1 cup Fresh Coconut (grated) or Desiccated Coconut
    • 2 tbsp Roasted Chana Dal
    • 2 Green Chillies
    • 1 inch piece Ginger
    • 8-10 Curry Leaves
    • 1 tsp Mustard Seeds
    • 1 tbsp Oil
    • to taste Salt

    Step-by-Step Instructions

    1

    Blend grated coconut, roasted chana dal, green chillies, ginger, and salt with a little water into a smooth paste.

    2

    Transfer the chutney to a serving bowl and adjust consistency with water if needed.

    3

    For tempering: Heat oil in a small pan, add mustard seeds and let them splutter.

    4

    Add curry leaves to the tempering and pour the hot tempering over the chutney. Mix gently and serve.

    Chef's Notes

    If using desiccated coconut, soak it in warm water for 10 minutes before grinding for a smoother texture. This chutney tastes best when served fresh but can be refrigerated for up to 2 days.

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