South Indian

South Indian Coconut Chutney

5min Cook
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South Indian Coconut Chutney

bhookhapet-com
Enjoy this South Indian Coconut Chutney, a versatile and flavorful accompaniment to many South Indian dishes!
prep time
10min
cooking time
5min
servings
1 Cup
total time
15min

Equipment

  • Blender

  • Small pan for tempering

Ingredients

  • 1 cup grated coconut (fresh or frozen)

  • 2 tablespoons roasted chana dal (split and roasted chickpeas)

  • 2 green chilies, chopped

  • 1-inch piece of ginger, grated

  • A small handful of fresh coriander leaves

  • Salt to taste

  • 𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗢𝗻𝗴:

  • 1 tablespoon coconut oil

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon urad dal (split black gram)

  • A pinch of asafoetida (hing)

  • 1-2 dry red chilies

  • Curry leaves (optional)

Instructions

1

Prepare Chutney Base:

In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, fresh coriander leaves, and salt. Add a little water and blend into a smooth paste.
2

Prepare Tempering:

Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, asafoetida, dry red chilies, and curry leaves. Fry until dal turns golden brown.
3

Combine Chutney and Tempering:

Pour the tempering over the blended coconut mixture and mix well.
4

Serve:

Transfer the coconut chutney to a serving bowl. Serve with dosa, idli, uttapam, or any South Indian dish.
5

Tips:

Adjust the number of green chilies according to your spice preference. For a tangy flavor, you can add a small amount of tamarind while blending. This coconut chutney can be stored in the refrigerator for a day or two.

Notes

Nutritional Information (Per Serving - Approximate): Calories: ~60 kcal Protein: ~1g Carbohydrates: ~3g Dietary Fiber: ~2g Fat: ~5g Vitamin C: ~2% of the Recommended Daily Allowance (RDA) Iron: ~2% of the RDA
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