Coconut chutney is a famous yet simple South Indian condiment made with grated coconut, Bengal gram, and tempered with curry leaves, whole dry red chilies, and mustard seeds. This particular recipe is twice tempered, rendering the coconut chutney spicier and more flavorful.
Course chutney, condiments
Cuisine Indian, South Indian
Diet Gluten Free, Low Calorie, Vegan
Keyword coconut chutney
Prep Time 5 minutesminutes
Cook Time 1 minuteminute
Servings 4
Calories 138kcal
Equipment
Grinder
Ingredients
1cupgrated coconut
2tbspBengal gram or chana dal
1clovegarlic
1/4inchginger
2slit green chilies
2tspoil
1/2tspmustard seeds
2whole dry red chilies
1pinchasafoetida
salt to taste
1springcurry leaves
Instructions
Dry roast Bengal gram for a minute.
Heat oil and temper with mustard seeds, whole dry red chilies, asafoetida and curry leaves.
In a grinder, blend coconut, gram, half of the tempered oil and spices, ginger, garlic, green chilies, and salt. Add water depending on the consistency you want.
Transfer to a bowl, add the remaining tempered oil and spices and mix.