By Suprita Mitter
May 11, 2025
This classic coconut chutney is a staple in South Indian cuisine, typically served with dosas, idlis, vadas, and other breakfast dishes. It’s flavourful, creamy, and easy to prepare.
1 cup fresh grated coconut 2 tbsp roasted chana dal 1-2 green chillies 1/2-inch piece of ginger 1/4 tsp mustard seeds 1/4 tsp cumin seeds 1/2 tsp salt (or to taste) 1/4 cup water (adjust for consistency) 1 tbsp oil 1/2 tsp mustard seeds 1-2 dried red chillies A pinch of asafoetida (hing) A few curry leaves
In a blender, combine the grated coconut, roasted chana dal, green chilies, ginger, and salt.
Add water gradually and blend until smooth, adjusting the water to reach your desired consistency.
In a small pan, heat the oil for tempering. Add mustard seeds and let them splutter. Then add dried red chillies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until fragrant.
Pour the tempering over the blended chutney and mix well.
Serve immediately with dosas, idlis, or any South Indian dish. This chutney is fresh, aromatic, and adds a burst of flavour to any meal!