Coconut Chutney (South Indian Style)
ناریل کی چٹنی (جنوبی ہندوستانی انداز)
No plate of dosa or idli is complete without this cool, creamy chutney. It's fresh coconut blended with a few roasted chana dal (which make it thick and nutty), green chilli and ginger, then finished with a crackling of mustard seeds and . Frozen grated coconut works perfectly, which makes this easy anywhere in the world.
- ⏱ Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Blend the coconut, roasted chana dal, green chillies, ginger, salt and water to a smooth, thick paste. Add a little more water if needed; it should hold its shape on a spoon.
Scrape into a bowl.
For the , heat the oil in a small pan. Add the mustard seeds and urad dal; when the seeds pop and the dal turns golden, add the dried chilli and curry leaves. Pour over the chutney and stir lightly.
Kitchen notes
Frozen grated coconut from Indian and Asian grocers is ideal. Desiccated coconut works if soaked in hot water for 15 minutes first.
A few coriander or mint leaves blended in make a green version; a small piece of tamarind makes it tangier.
Eat the same day. Coconut chutney keeps for one day in the fridge.
The partner of every South Indian breakfast
In South Indian homes and restaurants, coconut chutney arrives with almost every breakfast: idli, dosa, medu vada, uttapam and upma. Its cool, mild creaminess balances the tangy, spicy sambar, and you dip each bite into both.
Why roasted chana dal
Roasted, skinned chickpeas (the same bhuna chana sold as a snack in Pakistan and India) give the chutney body, so it doesn’t separate into coconut bits and water. They also add a light nutty flavour. Peanuts, a few cashews or even bread do the same job.
Fresh coconut, anywhere
Coconut palms grow all over South India, so cooks there grate fresh coconut every morning. Elsewhere, frozen grated coconut is the closest thing and tastes almost the same. Thaw it first so it blends smoothly.
The tarka
The final matters as much as the chutney itself. Mustard seeds should crackle, urad dal should turn golden, and the curry leaves should sizzle and go glossy, all within about 30 seconds. Pour it on while still sizzling.
Questions people ask
What can I use instead of roasted chana dal?
A tablespoon of peanuts, cashews or a slice of bread thickens it in the same way.
Why does my chutney taste bitter?
The coconut may be old, or the brown skin was included. Use white coconut flesh only and taste it first.
Nutrition (estimate, per serving)
- Calories
- 140
- Protein
- 3 g
- Fat
- 12 g
- Carbs
- 6 g
