Coconut Chutney
A fresh, creamy South Indian condiment made from grated coconut, green chili, and ginger, tempered with mustard seeds and curry leaves. Served alongside dosas, idlis, and vadas.
Ingredients
- 1 cup fresh or frozen grated coconut (unsweetened)
- 1 green chili (serrano or Thai), roughly chopped
- 1 tsp fresh ginger, roughly chopped
- 2 tbsp roasted chana dal (split chickpeas, or use roasted peanuts)
- 1/2 tsp kosher salt
- 1/4 cup water
- 2 tsp coconut oil or neutral oil
- 1/2 tsp black mustard seeds
- 8 fresh or dried curry leaves
- 1 dried red chili (whole)
Instructions
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1
Combine 1 cup fresh or frozen grated coconut (unsweetened), 1 roughly chopped green chili (serrano or Thai), 1 tsp roughly chopped fresh ginger, 2 tbsp roasted chana dal (split chickpeas, or use roasted peanuts), 1/2 tsp kosher salt, and 1/4 cup water in a blender.
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2
Blend on high until smooth and creamy, scraping down the sides as needed. Add a splash more water if needed to get the blender moving.
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3
Transfer the chutney to a serving bowl.
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4
For the tempering: heat 2 tsp coconut oil or neutral oil in a small pan over medium-high heat. Once hot and shimmering, add 1/2 tsp black mustard seeds and cover loosely — they will pop.
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5
When the popping slows, add 8 fresh or dried curry leaves and 1 dried red chili (whole) and fry for 30 seconds until fragrant.
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6
Pour the hot tempering immediately over the chutney and stir to combine. Serve at once, or refrigerate for up to 2 days.