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

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.

Questions

Can I make Coconut Chutney ahead?

Yes, it takes well to being made ahead. Sugar and vinegar are preservatives: in a clean sealed jar it keeps two to three weeks refrigerated.

Can I halve or double Coconut Chutney?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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