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Coconut Chutney

Coconut Chutney – perfect condiment or a dip served with South Indian dishes such as Instant Rava idli , Dosa, Uttapam, Medu vada, or as a side with the meals. This coconut chutney is easy to make, and in under 10 minutes, you can make this amazing chutney. This chutney is VEGAN, NUT-FREE.
Course Breakfast/Brunch, Condiments
Cuisine Indian, South Indian
Keyword coconut chutney,dry coconut chutney, dosa chutney,idli chutney
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR COCONUT CHUTNEY

  • 3/4 cup COCONUT, grated fresh, frozen or desiccated coconut
  • 1/4 cup ROASTED CHANA DAL
  • 2 tablespoon SESAME SEEDS
  • 1/2 tablespoon TAMARIND PULP (optional)
  • 2-3 GREEN CHILI, adjust to taste
  • 1/2 inch GINGER
  • 1-2 sprigs CURRY LEAVES (optional), fresh or dry
  • salt to taste

FOR TEMPERING

Instructions

  • Add all the ingredients for chutney into a blender jar – coconut, roasted chana dal, sesame seeds, ginger, green chili, tamarind pulp, curry leaves, salt to taste, and some water to grind.
  • Add water as needed to blend the chutney to a smooth consistency. Remove the chutney into a serving bowl.

FOR TEMPERING

  • Heat some oil in a pan, when oil is hot, add mustard seeds, let the seeds splutter.
  • Reduce the heat to low, add urad dal, asafoetida, whole red chili, curry leaves, and saute for a minute or so or until the urad dal turns light brown in color.
  • Turn off the heat, add the tempering over the chutney. Mix well. Enjoy!

Notes

  1. Coconut chutney goes well with South Indian dishes, such as Instant Rava idli, dosa, medu vada, uttapam. I also like to serve some Sambar (lentils curry) on the side.
  2. Please refer to the post for - FAQ ABOUT COCONUT CHUTNEY
  3. Please refer to the post for - TIPS FOR AMAZING COCONUT CHUTNEY