Coconut Chutney

Name: Coconut Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Indian
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)

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.

15 minEasyServes 690 cal/serving

IndianSauceBlenderVeganStandardLow CarbKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

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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

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.
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.
3

Transfer the chutney to a serving bowl.
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.
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.
6

Pour the hot tempering immediately over the chutney and stir to combine. Serve at once, or refrigerate for up to 2 days.

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Questions

Is there a substitute for curry leaves in Coconut Chutney?

The entry for Coconut Chutney calls for 8 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

How hot is Coconut Chutney?

Moderately. The heat in Coconut Chutney comes from 1 green chili (serrano or Thai), roughly chopped and 1 dried red chili (whole). For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Coconut Chutney gluten-free?

Yes. As written, nothing in the ingredient list for Coconut Chutney is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the mustard seeds.

Does Coconut Chutney contain peanuts?

Yes: 2 tbsp roasted chana dal (split chickpeas, or use roasted peanuts). The full allergen list for this entry is peanuts. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Coconut Chutney?

One serving (the recipe makes 6) is about 90 calories, with 3 g protein, 8 g carbohydrate and 6 g fat, plus 1 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

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