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Coconut chutney with mustard seed and curry leaf tempering, served with idli and dosa

Coconut Chutney

Creamy South Indian coconut chutney with green chilli and ginger, finished with a mustard seed and curry leaf tempering. Ready in about 13 minutes.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings (about 1 cup)
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the chutney
  • 1 cup grated coconut about 80 g; fresh or frozen and thawed. Or use 3/4 cup desiccated coconut soaked in 1/4 cup warm water for 10 minutes
  • 2 tbsp roasted chana dal (dalia) optional; makes it thicker. Or 1 tbsp unsalted roasted peanuts
  • 1 green chilli or 1/4 jalapeño
  • 0.5 inch ginger about 1 cm piece
  • 0.5 tsp salt
  • 0.33 cup water plus 1 to 2 tbsp more if needed
For the tempering
  • 1 tbsp coconut oil or any neutral oil
  • 0.5 tsp black mustard seeds
  • 0.5 tsp urad dal optional
  • 1 dried red chilli broken in half
  • 8 curry leaves skip if you cannot find them
  • 1 pinch asafoetida (hing) optional; choose a gluten-free brand if needed

Equipment

  • 1 Blender
  • 1 Small pan

Method
 

  1. 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.
  2. Taste and add more salt or chilli if you like. Spoon the chutney into a serving bowl.
  3. 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.
  4. Add the dried red chilli, curry leaves and asafoetida. Stand back, as the leaves splutter. Stir for 10 seconds.
  5. Pour the hot tempering over the chutney. Stir it in just before serving.

Notes

Serve with: idli, dosa, uttapam, medu vada, or as a dip for any fritters.
Storage: 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.
Outside India: look for frozen grated coconut in Indian or Asian grocery stores. Desiccated coconut also works if you soak it first.
Variations: add a handful of coriander leaves for green coconut chutney, or a small piece of tamarind for a tangy version.