By Suprita Mitter
February 8, 2025
Coconut chutney is a classic South Indian condiment made with fresh coconut, green chilies, ginger, and roasted chana dal, blended into a smooth paste. Tempered with mustard seeds, curry leaves, and red chillies in coconut oil, it pairs perfectly with dosa, idli, and vada.
1 cup fresh grated coconut 2 tbsp roasted chana dal (Bengal gram) 1-2 green chilies (adjust to taste) 1/2 inch ginger, chopped 2 tbsp curd (optional, for creaminess) Salt to taste Water as needed
1 tsp mustard seeds 1/2 tsp urad dal 1 dry red chilli 5-6 curry leaves 1 tsp coconut oil
Blend grated coconut, roasted chana dal, green chillies, ginger, salt, and a little water to a smooth chutney. Add curd if using.
Transfer to a bowl and adjust consistency with water if needed.
For tempering, heat coconut oil, add mustard seeds, urad dal, red chili, and curry leaves. Let them splutter.
Pour over the chutney and mix well.