Coconut Chutney Recipe

Ingredients

• 1 cup (200g) grated coconut 1 cup (200g) grated coconut
• 2 tablespoons roasted chana dal (split chickpeas) 2 tablespoons roasted chana dal (split chickpeas)
• 2 green chilies, chopped 2 green chilies, chopped
• 1-inch piece of ginger, peeled and chopped 1-inch piece of ginger, peeled and chopped
• 1 tablespoon tamarind pulp or 1 tablespoon lemon juice 1 tablespoon tamarind pulp or 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Water, as needed Water, as needed
• For tempering: For tempering:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 2 dried red chilies 2 dried red chilies

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a blender or food processor, add grated coconut, roasted chana dal, green chilies, ginger, tamarind pulp or lemon juice, and salt.
2. 2.
   Blend the mixture, gradually adding water as needed, until you achieve a smooth and creamy consistency.
3. 3.
   Transfer the chutney to a serving bowl.
4. 4.
   In a small pan, heat vegetable oil over medium heat for tempering.
5. 5.
   Add mustard seeds and let them splutter.
6. 6.
   Add curry leaves and dried red chilies, and sauté for a few seconds until fragrant.
7. 7.
   Pour the tempering over the chutney and mix well.
8. 8.
   Serve the Coconut Chutney with dosas, idlis, or any other South Indian dish.

Treat your ingredients with care...

• Coconut — Use fresh grated coconut for the best flavor and texture.
• Roasted chana dal — Roasting the chana dal enhances its nutty flavor. If you don't have roasted chana dal, you can roast regular chana dal in a dry pan until golden brown before using it in the recipe.

Tips & Tricks

• Adjust the spiciness by adding or reducing the number of green chilies.
• For a milder flavor, you can omit the tamarind pulp and use lemon juice instead.
• If the chutney is too thick, add a little water to achieve the desired consistency.
• Store any leftover chutney in an airtight container in the refrigerator for up to 3 days.
• You can also customize the chutney by adding fresh cilantro or mint leaves for an extra burst of freshness.

Serving advice

Serve the Coconut Chutney as a side dish with dosas, idlis, vadas, or any other South Indian snacks. It can also be enjoyed as a spread in sandwiches or wraps for a unique and flavorful twist.

Presentation advice

Garnish the Coconut Chutney with a sprinkle of freshly chopped cilantro or grated coconut to add a pop of color and enhance its visual appeal. Serve it in a small bowl alongside the main dish for a beautiful presentation.