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!
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.
Instructions
Step 1: Blend the Ingredients
- In a blender, add grated coconut, roasted chana dal, green chilies, ginger, salt, and water.
- Blend until you get a smooth, creamy consistency. Add more water if needed to adjust the thickness.
- Taste and adjust the seasoning. If you prefer a tangy twist, mix in a little yogurt or a few drops of lemon juice.
- 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)
- Heat coconut oil in a small pan over medium heat.
- Add mustard seeds and let them splutter. Then, add urad dal and sauté until golden brown.
- Toss in the dried red chilies and curry leaves, frying them for a few seconds until aromatic.
- Pour this fragrant tempering over the blended chutney and mix well.
- Pro Tip: Tempering enhances both flavor and aroma—don’t skip this step for an authentic taste!
Step 3: Serve and Enjoy!
- Serve your homemade coconut chutney fresh with dosa, idli, vada, or even as a dip for snacks.
- 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