COCONUT CHUTNEY

There is no condiment more South Indian than coconut chutney. Its subtle spice and nutty flavor make it a must-have staple on every breakfast and snack table. Scoop it up with crispy dosas, ladle it over porridges, and dip any fried snack into it. Get ready to be making this on the daily.

Servings: 4 Total Active Time: 30 minutes

 
 
 

NOTES:

  1. If you don’t have roasted gram, you can substitute it with the same amount of roasted peanuts or fried chana dal. Just make sure the chana dal is fully cooled before adding it to the blender.

 
1. Break coconut in half and dismember the flesh from the hard outer layer. Cut into pieces and add to a blender.

1. Break coconut in half and dismember the flesh from the hard outer layer. Cut into pieces and add to a blender.

2. Add Thai chillies, roasted gram, garlic, and ginger.

2. Add Thai chillies, roasted gram, garlic, and ginger.

3. Add 1/2 cup of water and 1/4 teaspoon salt.

3. Add 1/2 cup of water and 1/4 teaspoon salt.

4. Blend well. Add more water to get to a runny consistency. You'll most likely add a little over 1 cup of water.

4. Blend well. Add more water to get to a runny consistency. You'll most likely add a little over 1 cup of water.

5. Taste for salt and consistency. The chutney should be smooth with no chewy coconut pieces.

5. Taste for salt and consistency. The chutney should be smooth with no chewy coconut pieces.

6. In a small pan, heat the oil over a medium-high flame. When hot, add the mustard seeds and urad dal.

6. In a small pan, heat the oil over a medium-high flame. When hot, add the mustard seeds and urad dal.

7. Once the urad dal is golden brown, pluck the curry leaves off the sprig and add them to the pan. Cook for 30 seconds or until the leaves are crispy. Turn off the heat.

7. Once the urad dal is golden brown, pluck the curry leaves off the sprig and add them to the pan. Cook for 30 seconds or until the leaves are crispy. Turn off the heat.

8. Pour the tempering over the chutney and gently mix.

8. Pour the tempering over the chutney and gently mix.

Coconut Chutney

Coconut Chutney

Yield: 4
Author:
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

  • 1/2 fresh coconut
  • 2 Thai chillies
  • 1 garlic clove
  • 1/4 teaspoon ginger
  • 1/4 cup roasted gram
  • salt to taste
  • TADKA:
  • 1/2 teaspoon urad dal
  • 1/4 teaspoon mustard seeds
  • 1 curry leaf sprig
  • 1 tablespoon neutral oil

Instructions

  1. Break coconut in half and remove the flesh from the hard outer layer. Cut into manageable pieces and add to a blender.
  2. Add Thai chillies, roasted gram, garlic, and ginger.
  3. Add 1/2 cup of water and 1/4 teaspoon of salt.
  4. Blend well. Add more likely until you get to a runny consistency. You'll most likely add a little over 1 cup of water.
  5. Taste for salt and consistency. The chutney should be smooth with no chewy coconut pieces.
  6. In a small pan, heat the oil over a medium-high flame. When hot, add the mustard seeds and urad dal.
  7. Once the urad dal is golden brown, pluck the curry leaves off the sprig and add them to the pan. Cook for 30 seconds or until the leaves are crispy. Turn off the heat.
  8. Pour the tempering over the chutney and gently mix.
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