This classic version of Coconut chutney is a quintessential thing to pair with any South Indian food. Easy to do, this recipe works wonderfully whenever I make it at home. It’s my go-to Coconut Chutney recipe.
Ingredients
- Fresh grated coconut- 1 cup
- Roasted Chana dal- 2 tbsp (read notes)
- Green chillies- 2 (add as per your tolerance)
- Ginger- One ½ ” piece
- Salt to taste
- Vegetable oil
For tempering
- Black mustard seeds- ¼ tsp
- Dry red chilli- 1 or 2
- Curry leaves- 1 sprig
- Hing / Asafoetida- ¼ tsp
Method
In a mixer/grinder add coconut, green chilies, salt, and chana dal with some water. Adjust the amount of water according to your choice of thicker or thinner chutney. I like my chutney on the thicker side. Blitz untill smooth, keep aside.
Heat oil in a frying pan or tadka pan, add all the ingredients mentioned ‘for tempering’. Mix quickly, and pour this tadka over chutney. Mix well, taste and adjust salt if required.
Serve the Coconut Chutney as a side with your preferred South Indian food, enjoy!
Notes:
- The roasted Chana dal we used in this chutney is not the usual raw chana dal that you can toast and add. This Chana dal is prepared differently so that it doesn’t make the chutney bitter in taste while pulsed with the other ingredients. Buy this toasted Chana dal from any South Indian store, or get it online.
- Never use the raw chana dal after toasting to prepare this Chutney, otherwise, the chutney will turn bitter.
