5.0/5 rating (4 votes)

Coconut Chutney

  • Heat Hot
  • Serves 8
  • Dietary Info VEGETARIAN VEGAN CONTAINS-COCONUT LACTOSE-FREE DAIRY-FREE WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins

Hari says

Indian food is renowned for it's chutneys, sauces, achaars and dips and this coconut chutney is a South Indian staple. It can be served with any meal and is great with snacks like Bonda's and Dosa. It has a lovely texture and a bit of a crunch from the toasted lentils.

This recipe can be used as a basis for lots of different types of coconut chutney's. To change things up a bit you can add mint, more red chillies, fried onion, etc as a way of trying something different. I hope you like it.

  • Ingredients
  • Method

Chutney

  • 2 tbsp chana dhal
  • ½ cup fresh coconut grated or roughly chopped
  • ½ tsp cumin
  • 1 to 2 green chilies
  • Salt as needed
  • 1 garlic clove
  • water as needed

Tadka

  • ¾ tbsp coconut oil
  • ¼ tsp brown mustard seeds
  • ½ to ¾ tsp urad dal
  • 1 dried red chilli, broken
  • 5-8 curry leaves
  • ¼ tsp of asafoetida

 

Method

  1. Heat a small pan and add the chana dhal. Dry roast it until it turns a golden colour. Remove and leave to cool.
  2. Blend all the ingredients for the chutney in a blender. You will need to scrape the sides down and add a little water and blend again to create a grainy but blended mixture.
  3. Stir in the salt as required (about ½ tsp) 
  4. Heat a tadka pan or small pan and add coconut oil, add mustard seeds, urad dhal and the red chilli. Saute until golden in colour.
  5. Add curry leaves and asofetida and remove from the heat.
  6. Once the leaves turn crisp pour over the coconut chutney and serve.

This goes well with

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