Tuesday, February 2, 2016

South Indian Coconut Chutney

South Indian coconut chutney is a favorite of mine because of how good it tastes and how easy it is to make. Essentially, it's a blend of fresh coconut with chilies, ginger and a mix of tempered mustard seeds. Special to this recipe and the source of the taste you will love are the additions of roasted chana dal, tamarind paste, cumin seeds, garlic and curry leaves. Coconut chutney is a perfect accompaniment to the staple varieties from South India such as Dosas, Idlis and Vadas. Your meal will be complete with this chutney!

Prep time: 10 minutes
Cooking time: 5 minutes
Serving: 4


For the chutney:
  • 1 cup fresh grated coconut
  • 2 tablespoons roasted chana dal
  • 2 to 3 green chilies 
  • 1/2 inch ginger
  • 1/8 teaspoon tamarind paste
  • 1/2 clove garlic (optional)
  • 1/2 teaspoon cumin seeds
  • salt to taste
For the tempering/tadka:
  • 1 teaspoon urad dal (split, skinned black gram dal)
  • 1/2 teaspoon mustard seeds
  • 6 to 7 curry leaves
  • Pinch of asafoetida
  • 2 to 3 dry red chilies
  • 1 1/2 tablespoon oil
  1. Grind together all of the chutney ingredients with a small amount of water until it has a smooth consistency
  2. Heat oil in a small pan and add the mustard seeds. When the seeds crackle, add the urad dal and fry until the it becomes light brown
  3. Then add curry leaves, dry red chili and asafoetida
  4. Fry for a minute and then pour the tempering on the coconut chutney and mix it well
  5. Chutney is ready to serve with your favorite South Indian dishes

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