Meal Prep · Indian
Coconut Chutney
A vibrant and versatile South Indian condiment, perfect with dosa and idli.
Ingredients
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Step-by-step- Combine grated coconut, green chilies, ginger, roasted chana dal, coriander leaves (if using), tamarind paste, and salt in a blender or food processor jar.
- Add 1/4 cup of water and grind to a smooth paste. Add more water, a tablespoon at a time, if needed to achieve your desired consistency.
- Transfer the ground chutney to a serving bowl.
- For tempering, heat coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- Next, add urad dal and dry red chilies; sauté until the urad dal turns golden brown.
- Add curry leaves and asafoetida, sauté for a few seconds until fragrant.
- Pour the hot tempering over the prepared chutney and mix well.
- Serve fresh with your favorite South Indian dishes like dosa, idli, or vada.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Fat | 18 g |
| Carbohydrates | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Stir well before serving as flavors may settle.
Freezer Not recommended
Freezing can significantly alter the texture and fresh taste of coconut chutney. Best consumed fresh or within a few days from the refrigerator.
Reheat Serve as is
Coconut chutney is traditionally served cold or at room temperature and does not require reheating.
Chef’s Corner
- For a thicker chutney, reduce the amount of water added during grinding. For a creamier texture, always use fresh coconut.
- Adjust the number of green chilies to your preferred spice level. A small pinch of sugar can be added to balance the flavors if desired.
- Always use fresh curry leaves and good quality oil for the tempering to achieve the best aroma and authentic taste.
