Coconut Chutney
This authentic South Indian coconut chutney is smooth and creamy, and finished with a classic mustard seed and curry leaf tempering. This quick coconut chutney pairs perfectly with idli, dosa, and vada for a traditional breakfast or snack.
Equipment
- Blender
- Small tempering pan
- Mixing bowl
Ingredients
For the Coconut Chutney:
- 1 cup coconut freshly grated
- 2 tablespoons roasted chana dal
- 1 green chili
- ½ teaspoon ginger grated
- 1 teaspoon tamarind concentrate or 1 small piece tamarind (make sure there are no strings or seeds)
- ½ teaspoon salt or to taste
- ½ cup water plus more as needed
For the Tempering:
- 2 teaspoons coconut oil
- ½ teaspoon black mustard seeds
- 1 dried red chili broken
- 6-8 fresh curry leaves
- 1 pinch asafoetida
Instructions
- Add the grated coconut, roasted chana dal, green chili, ginger, salt, and water to a blender. Blend until smooth and creamy, adding 1 to 2 tablespoon additional water if needed to reach a thick but spoonable consistency.
- Transfer the chutney to a serving bowl and set aside.
- Heat coconut oil in a small pan over medium heat. Add mustard seeds and allow them to splutter fully.
- Add the dried red chili, curry leaves, and asafoetida. Cook for 20-30 seconds until fragrant.
- Immediately pour the hot tempering over the chutney and serve fresh with idli, dosa, or vada.
Notes
- Freshly grated coconut gives the best texture and flavor. Frozen coconut can be used if completely thawed.
- Adjust water gradually to control thickness. The chutney should be creamy but not watery.
- Pour the tempering over the chutney while it is hot to release maximum aroma.
- Store leftovers in the refrigerator for up to 24 hours. Stir well before serving.
