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coconut chutney
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Coconut Chutney Made Easy Deliciously Authentic

Makecreamy, flavorful coconut chutney in minutes! This easy, authentic recipe pairsperfectly with dosa, idli, and more. A must-try South Indian favorite!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 peole
Course: Side Dish, Condiment
Cuisine: South Indian
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Chutney:
  • 1 cup fresh coconut grated – The star ingredient, adding a rich, nutty flavor.
  • 2 tablespoons roasted chana dal – Enhances texture and gives a subtle earthy taste.
  • 2 –3 green chilies – Adjust to your spice preference for a mild or fiery kick.
  • 1 small piece of ginger ½ inch – Adds warmth and depth to the chutney.
  • 2 tablespoons yogurt optional – Makes the chutney extra creamy and slightly tangy.
  • Salt to taste – Balances and enhances all the flavors.
  • ½ cup water adjust as needed – Helps achieve the perfect consistency.
For the Tempering (Tadka):
  • 1 teaspoon mustard seeds – Adds a lovely crunch and nutty aroma.
  • 1 teaspoon urad dal – Provides a slight crispiness and a hint of nuttiness.
  • 1 –2 dried red chilies – Infuses a smoky spicy flavor.
  • A few curry leaves – Essential for an authentic South Indian taste.
  • 1 tablespoon oil preferably coconut oil – Enhances the aroma and authenticity.
Why These Ingredients Work Together
  • The combination of fresh coconut chana dal, and green chilies creates a well-balanced chutney that’s creamy, mildly spicy, and slightly nutty. The tempering, with mustard seeds and curry leaves, adds a fragrant, flavorful finish that takes the chutney to the next level.

Method
 

Step 1: Blend the Ingredients
  1. In a blender, add grated coconut, roasted chana dal, green chilies, ginger, salt, and water.
  2. Blend until you get a smooth, creamy consistency. Add more water if needed to adjust the thickness.
  3. Taste and adjust the seasoning. If you prefer a tangy twist, mix in a little yogurt or a few drops of lemon juice.
  4.  Pro Tip: If using frozen coconut, let it thaw for a few minutes before blending to get a smoother texture.
Step 2: Prepare the Tempering (Tadka)
  1. Heat coconut oil in a small pan over medium heat.
  2. Add mustard seeds and let them splutter. Then, add urad dal and sauté until golden brown.
  3. Toss in the dried red chilies and curry leaves, frying them for a few seconds until aromatic.
  4. Pour this fragrant tempering over the blended chutney and mix well.
  5.  Pro Tip: Tempering enhances both flavor and aroma—don’t skip this step for an authentic taste!
Step 3: Serve and Enjoy!
  1. Serve your homemade coconut chutney fresh with dosa, idli, vada, or even as a dip for snacks.
  2. Store leftovers in an airtight container in the refrigerator for up to two days. Stir before serving, as natural separation may occur.

Notes

Nutrition Information (Per Serving)
  • Calories: 90
  • Total Fat: 7g
  • Saturated Fat: 6g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 2g
  • Sodium: 150mg