Coconut Chutney with Walnuts
Walnut Coconut chutney is a South Indian condiment made with fresh coconut, nutty walnuts, fresh herbs, and aromatics. It's a versatile chutney and goes well with dosa, idli, vada, or as a part of a meal.
Servings 1
Equipment
Ingredients
Ingredients For Walnut Coconut Chutney
- ¾ cup fresh or frozen coconut, shredded
- ½ cup walnuts
- ½ tablespoon fresh lemon juice, adjust to taste
- 2-3 green chili, adjust to taste
- ¼ inch ginger
- 10-12 fresh mint leaves
- handful of fresh cilantro, chopped
- salt to taste
For The Tempering
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- ⅛ teaspoon hing (asafoetida)
- 1-2 dried red chili
- 1 sprig curry leaves
Instructions
Instructions For Coconut Chutney
- Add all the ingredients for chutney into a blender jar – coconut, ginger, green chili, walnuts, mint, cilantro, lemon juice, and salt to taste.
- Add water as needed to blend the chutney to a smooth consistency.
- Remove the chutney into a serving bowl.
- Prepare the tempering. Heat oil in a pan.
- Add mustard seeds, and let the seeds splutter.
- Reduce the heat to low and add urad dal, asafoetida, dried red chili, and curry leaves. Sauté for a minute or until dal turns light brown.
- Turn OFF the heat and add the tempering over the chutney. Mix well.
- Enjoy Walnut coconut chutney with some Nav Dhan Masala Dosa (no rice dosa), or Quinoa Idli (no rice idli)!
Notes
Please refer to the post earlier for the following:
- Tips For Delicious Coconut Chutney
- Frequently Asked Questions