Coconut Chutney
Cool, creamy South Indian coconut chutney with roasted chana dal and a mustard seed tempering. The essential accompaniment for dosa, idli, and vada.
नारियल चटनी
Every South Indian meal starts and ends with chutney. Of the dozens of varieties that rotate through the kitchens of Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh, coconut chutney is the constant. It is the first thing served alongside a crispy dosa, the dip that makes a soft idli sing, and the cool counterpoint to a crunchy medu vada. Making it takes 15 minutes. Mastering its balance of creamy coconut, sharp green chili, and aromatic tempering is the foundation of South Indian cooking.
Ingredients
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Ingredients
Method
Toast the dal
Toast chana dal in a dry skillet over medium-low heat for 2 to 3 minutes until light golden and nutty. Transfer to a plate.
Grind the chutney
Blend grated coconut, toasted chana dal, green chili, ginger, and salt with 1/4 cup cold water until smooth but slightly grainy. Add more water for desired consistency.
Make the tempering
For tempering: heat coconut oil, pop mustard seeds, add urad dal until golden, then dried red chili, curry leaves, and asafoetida.
Finish and serve
Pour the sizzling tempering over the chutney. Stir gently and serve immediately.
Tips for Success
Use cold water
Cold water keeps the chutney fresh and prevents the coconut from releasing too much oil during blending.
Do not over-grind
Coconut chutney should have a subtle texture, not be baby-food smooth. A slight graininess is characteristic and desirable.
Tempering last
Make the tempering immediately before serving. If it sits too long, the curry leaves lose their crispness.
Nutrition
Per serving (approximate)
Nutrition values are approximate and may vary based on ingredients and portion sizes.
Coconut Chutney
Cool, creamy South Indian coconut chutney with roasted chana dal and a mustard seed tempering. The essential accompaniment for dosa, idli, and vada.
Nutrition values are approximate and may vary based on ingredients and portion sizes.
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