Coconut chutney

5 from 3 votes

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

Cook Time 1

Servings

Calories 138kcal

Equipment

Grinder

Ingredients

1 cup grated coconut
2 tbsp Bengal gram or chana dal
1 clove garlic
1/4 inch ginger
2 slit green chilies
2 tsp oil
1/2 tsp mustard seeds
2 whole dry red chilies
1 pinch asafoetida
salt to taste
1 spring curry 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.
Serve with idli, dosa, or vada.

Nutrition