Cooked - Coconut Chutney Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Chutney Recipe

3.0

¾ cup grated coconut ((fresh/frozen or ¼ cup chopped, read notes))

1½ to 2 tablespoons fried gram/ roasted split chana dal ((or roasted peanuts or Bengal gram read notes))

1 garlic clove ((or ⅛ inch peeled ginger))

1 to 2 green chilies ((adjust to taste or dried red chilies, read notes))

⅓ teaspoon salt ((adjust to taste))

½ teaspoon cumin seeds

¼ to ⅓ cup water ((adjust as required))

1½ teaspoons lemon juice (or little tamarind soaked in hot water (optional))

¼ cup coriander leaves (or 10 to 12 mint leaves (optional))

1 teaspoon oil

¼ teaspoon mustard seeds

1 dried red chili (broken (optional))

1 sprig curry leaves ((pat dry with paper towels to avoid splatters))

1 pinch hing ((asafetida. optional))

1 pinch split urad dal ((optional))

Grind the chutney: Add coconut, ginger/garlic, cumin seeds, green chilies, salt, roasted chana dal (fried gram), lemon juice and water to a blender. (If using frozen coconut, bring it close to room temperature or heat it in a pan, until hot to touch. Cool down and use)
Blend until smooth to a thick chutney, adding more water if required. Taste test and add more chilies or salt to your preference. Transfer to a serving bowl.
Tempering: Heat a pan with 1 teaspoon oil, on a medium flame. Add mustard seeds, dried red chili and urad dal (optional), When the dal turns golden, turn off and add curry leaves & hing. Stir gently and pour over the chutney.
Serve coconut chutney with dosa, idli, vada or pongal.
Variations: Add the coriander leaves or the mint leaves along with other ingredients and blend.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Chutney

Cuisine🇮🇳Indian

Occasions📆Everyday🍚Side Dish

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 60 weeks ago

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