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Authentic South Indian Coconut Chutney

Coconut Chutney

A classic South Indian coconut chutney flavored with green chilies, roasted gram, and a sizzling mustard seed tempering.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: Indian, South Indian
Ingredients Equipment Method Notes

Ingredients
  

Chutney Base
  • 1 cup fresh grated coconut Fresh or thawed frozen
  • 2 tablespoon roasted chana dal Also called dalia or pottukadalai
  • 2 whole green chilies Adjust to taste
  • 1/2 inch ginger Peeled
  • 3/4 teaspoon salt Or to taste
  • 1/2 cup water Plus extra as needed for blending
Tempering (Tadka)
  • 1 teaspoon cooking oil Vegetable or coconut oil
  • 1/2 teaspoon mustard seeds Black mustard seeds
  • 1/2 teaspoon split urad dal Skinless
  • 1 whole dried red chili Broken in half
  • 6 whole curry leaves Fresh

Equipment

  • 1 * Blender A small mixer-grinder or standard blender works best.
  • 1 Small frying pan Used for preparing the tempering (tadka).

Method
 

  1. In a blender jar, combine the fresh grated coconut, roasted chana dal, green chilies, ginger, salt, and 1/2 cup of water. Blend until smooth and creamy, adding a few more tablespoons of water if the mixture is too thick.
  2. Pour the blended chutney from the blender into a serving bowl.
  3. Heat 1 teaspoon of oil in a small pan over medium heat. Add the mustard seeds and split urad dal. Once the mustard seeds begin to pop and the urad dal turns light golden, add the broken dried red chili and fresh curry leaves. Cook for 5 seconds until fragrant.
  4. Pour the hot oil and spices directly over the coconut chutney in the bowl, stir gently to combine, and serve.

Notes

For a thinner chutney consistency, stir in an extra tablespoon or two of water after blending.