Coconut chutney is the one every South Indian breakfast table has: fresh coconut blended with green chilli and ginger, then finished with a sizzle of mustard seeds and curry leaves. It takes about 10 minutes and turns plain idli or dosa into a meal. If you live outside India, frozen grated coconut from an Indian or Asian grocery works just as well as fresh.
Tips for the best Coconut Chutney
- Blend the chutney thick. You can always add a spoonful of water, but a runny chutney cannot be thickened easily.
- Let the mustard seeds pop fully before adding the dal and curry leaves, so the tempering tastes nutty, not raw.
- Pour the tempering on just before serving so the curry leaves stay crisp.
Ingredient swaps
- Outside India, frozen grated coconut from an Indian or Asian grocery works as well as fresh.
- Desiccated coconut also works: soak 3/4 cup in 1/4 cup warm water for 10 minutes first.
- No roasted chana dal? Use 1 tablespoon of unsalted roasted peanuts.
- No curry leaves? Skip them; the chutney is still good.
Coconut Chutney
Ingredients
Equipment
Method
- Put the coconut, roasted chana dal, green chilli, ginger, salt and water in a blender. Blend to a smooth, thick paste, adding 1 to 2 tablespoons more water only if the blades get stuck.
- Taste and add more salt or chilli if you like. Spoon the chutney into a serving bowl.
- Heat the oil in a small pan over medium heat. Add the mustard seeds. When they start to pop, add the urad dal and stir until it turns light golden, about 30 seconds.
- Add the dried red chilli, curry leaves and asafoetida. Stand back, as the leaves splutter. Stir for 10 seconds.
- Pour the hot tempering over the chutney. Stir it in just before serving.
Notes
What to serve with it
- Tomato Chutney, for a two-chutney spread
- Peanut Chutney, another quick South Indian chutney
- Crispy Paneer Pakoras, as a dip for fritters
Storing and reheating
Fresh coconut spoils quickly, so keep the chutney in the fridge and eat it within 2 days. You can freeze it without the tempering for up to 1 month.
Frequently asked questions
What is coconut chutney served with?
It is the classic side for idli, dosa, uttapam and medu vada, and it also works as a dip for fritters.
Can I use desiccated coconut?
Yes. Soak 3/4 cup desiccated coconut in 1/4 cup warm water for 10 minutes, then blend as usual.
How do I make it without curry leaves?
Skip them. The mustard seed tempering still adds plenty of flavour.
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