Coconut chutney is a classic South Indian side dish that elevates any meal with its vibrant flavours and wholesome goodness. Made with fresh coconut, roasted lentils, tamarind, and a tempering of spices, this chutney pairs beautifully with breakfast staples like idli, dosa, uttapam, and upma, as well as snacks such...
Ingredients
For the Coconut Mix
- 2cupsfresh coconut (sliced or chopped)
- 2tbsproasted chana dal
- 1tbspchopped ginger
- 2piecegreen chillies
- 1piecelemon-sized ball of tamarind
- 1cupyogurt
- 1/2tbspsalt (adjust to taste)
For Tempering
- 1tbspoil
- 1tspblack mustard seeds
- 1/4tspasafoetida (hing)
- 1tsptoor dal
- 1tspurad dal
- 1/4cuproasted peanuts (optional)
- 2piecedry red chillies (broken)
- 1sprigcurry leaves
How to make Classic Coconut Chutney, South-Indian style
For the Coconut Mix
Combine the fresh coconut, roasted chana dal, ginger, green chillies, tamarind, yogurt, and salt in a blender.
Grind into a thick, semi-liquid consistency, adjusting with a splash of milk or water as needed.
Transfer the blended mixture to a bowl and set aside.
For Tempering
Heat oil in a small pan over medium heat.
Add toor dal and urad dal, stirring until they turn golden brown.
Add mustard seeds and allow them to splutter.
Stir in asafoetida, broken dry red chillies, and curry leaves. Cook for a few seconds until fragrant.
Pour the tempered mixture over the prepared coconut chutney and mix well.
For Serving
Serve this flavourful chutney as a side dish with South Indian favourites like idli, dosa, vada, uttapam, or even as a dip for snacks and appetisers.
Tips & Tricks
Have all tempering ingredients ready to avoid burning during cooking.
For a thinner chutney, add more yogurt, water, or even a splash of milk while blending.
Roasted peanuts add a layer of crunch and flavour to the chutney, but can be skipped if preferred.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨