Vegan Masala Recipe
Coconut Chutney Recipe
This Coconut Chutney blends fresh coconut, roasted chana dal, green chilies, and ginger into a creamy dip. Ideal for serving alongside idli, dosa, or vada, its vibrant tempering of mustard seeds and curry leaves adds depth to every bite.
From the kitchen
What to expect
This Coconut Chutney brings a delightful freshness to your table, combining the richness of coconut with vibrant spices. It's a versatile accompaniment perfect for a variety of Indian meals.
Serving idea
Best served simply
Serve with idli, dosa, or medu vada for a complete South Indian experience.
Cook the recipe
Method
- 1
In a chutney grinder jar, combine ½ cup grated coconut, 1 or 2 green chilies, and ½ inch ginger.
- 2
Add 2 tablespoons roasted chana dal and salt to taste, followed by 3 to 4 tablespoons of water.
- 3
Grind until you reach a smooth consistency, adding more water as needed.
- 4
Transfer the chutney to a heatproof bowl.
- 5
In a small pan, heat ½ tablespoon of oil and add ½ teaspoon mustard seeds.
- 6
Once the mustard seeds start to splutter, add ½ teaspoon urad dal and fry until golden and fragrant.
- 7
Introduce 9 to 10 curry leaves, 1 broken dry red chili, and a pinch of asafoetida.
- 8
Fry briefly until the curry leaves crisp up and the red chili changes color without burning.
- 9
Remove from heat and pour the tempering over the chutney in the bowl.
- 10
Mix well to incorporate the flavors before serving.
Gather everything first
Ingredients
- •½ cup fresh grated coconut (tightly packed) or ½ cup desiccated coconut
- •1 or 2 green chilies (or ½ teaspoon chopped green chilies or serrano or Anaheim pepper)
- •½ inch ginger (optional, or substitute with 1 to 2 small garlic cloves)
- •2 tablespoons roasted chana dal (optional)
- •salt (to taste)
- •3 to 4 tablespoons water (or as needed for grinding)
- •½ teaspoon mustard seeds
- •½ teaspoon urad dal (split and husked black gram)
- •½ teaspoon cumin seeds (optional)
- •9 to 10 curry leaves (or 1 sprig of curry leaves)
- •1 pinch asafoetida (hing)
- •1 dry red chili (broken with seeds removed)
- •½ tablespoon oil (sesame, peanut, coconut, sunflower, or any neutral oil)
A few useful notes
Notes
- •Coconut chutney will have a medium to medium-thick consistency. If you prefer it thinner, simply adjust the amount of water during grinding.
- •Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving, or enjoy it cold.
- •This chutney pairs wonderfully with classic South Indian dishes or as a dip for snacks.
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