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–+ servings

Coconut Chutney

A classic South Indian condiment made with fresh coconut, roasted chana dal, and spices, perfect for pairing with idli, dosa, or upma.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 169 kcal
Protein3 g
Fiber7 g
Fat12 g
Carbohydrates15 g

Ingredients
 

For Chutney:

  • 1 cup (122 g) fresh grated coconut - 122 g
  • 2 tablespoon (18 g) chana dal - dalia roasted 18g
  • ½ cup water - adjust for desired consistency
  • ½ teaspoon salt

For Blistering:

  • 5 green chilies
  • 1 inch ginger
  • ½ inch tamarind

For Tempering:

  • 1 teaspoon oil - or ghee
  • ¼ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • ½ teaspoon cumin seeds
  • ½ teaspoon chana dal
  • 1 dry red chilies
  • 5-6 fresh curry leaves

Instructions
 

Roasting:

  • Heat a small pan over medium heat. Add 5 green chilies and roast until they start to blister slightly and release a smoky aroma.
  • Once the chilies are blistered, add ½ inch tamarind and 1 inch ginger to the pan. Roast for another 1 minute, stirring occasionally. Remove from heat and set aside.
    Green chilies blistering on a hot pan, releasing their aroma for the coconut chutney recipe.

Blend the Chutney Base:

  • Add 1 cup fresh grated coconut, 2 tablespoon chana dal, roasted chilies, ginger, tamarind,½ cup water, and ½ teaspoon salt into a blender.
    Fresh coconut, chilies, roasted chana dal, and spices added to a blender for coconut chutney preparation.
  • Blend to a smooth paste. Adjust water for the desired consistency. Transfer the chutney to a serving bowl.
    mooth and creamy coconut chutney freshly blended, ready for tempering.

Prepare the Tempering:

  • Heat 1 teaspoon oil in a small pan. Add ¼ teaspoon mustard seeds, ½ teaspoon urad dal½ teaspoon cumin seeds, ½ teaspoon chana dal and sauté until golden.
  • Toss in 1 dry red chilies and 5-6 fresh curry leaves. Saute for 10-15 seconds until aromatic.
    Mustard seeds, curry leaves, and dried red chilies sizzling in oil for coconut chutney tempering.

Combine and Serve:

  • Pour the prepared tempering over the blended chutney. Mix well and serve fresh with idli, dosa, or upma.
    A bowl of creamy coconut chutney garnished with tempered spices, served as a side dish for idlis or dosas.

NUTRITION

Nutrition Facts
Coconut Chutney
Serving Size
 
2 tablespoon (80 g)
Amount per Serving
Calories
169
% Daily Value*
Protein
 
3
g
6
%
Carbohydrates
 
15
g
5
%
Fiber
 
7
g
29
%
Sugar
 
4
g
4
%
Fat
 
12
g
18
%
Potassium
 
135
mg
4
%
Sodium
 
239
mg
10
%
Vitamin D
 
0.03
µg
0
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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