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Authentic South Indian Coconut Chutney

Authentic South Indian Coconut Chutney

A creamy, refreshing South Indian coconut chutney tempered with mustard seeds, curry leaves, and chana dal. The ultimate companion for idlis and dosas.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 150 g Fresh or frozen grated coconut Thawed completely if frozen
  • 2 tbsp Roasted chana dal Also known as dalia
  • 1 to 2 Green chilies Adjust to heat preference
  • 1/2 inch Ginger Peeled and sliced
  • 1/2 cup Water Use warm water if using frozen coconut
  • 1/2 tsp Salt Or to taste
  • 1 tbsp Coconut oil For authentic flavor
  • 1/2 tsp Mustard seeds For tempering
  • 1/2 tsp Split urad dal Skinned black gram
  • 1 Dried red chili Halved
  • 8 to 10 Fresh curry leaves Torn slightly to release oils
  • 1 pinch Asafoetida Hing

Method
 

  1. Add the grated coconut, roasted chana dal, green chilies, sliced ginger, and salt to a blender jar along with 1/4 cup of water.
  2. Pulse in short bursts, adding more water a little at a time, until the chutney is thick, creamy, and finely textured (resembling wet sand). Pour into a heatproof bowl.
  3. Heat 1 tablespoon of coconut oil in a small tempering pan on medium heat until hot but not smoking.
  4. Add the mustard seeds. Wait for them to begin popping and crackling vigorously to release their aromatics.
  5. Add the split urad dal, dried red chili, curry leaves, and a pinch of asafoetida. Sauté for 15 seconds until the urad dal turns light golden and curry leaves crisp up.
  6. Immediately pour the hot, sizzling tadka over the blended coconut paste. Gently fold the tempering into the chutney right before serving.