Coconut Chutney
South Indian fresh coconut chutney with roasted chana, ginger, green chili, and a mustard tempering — best with idli or dosa.
For 4 servings
2 steps. 3 minutes total.
- 1
Step 1
- a.Place the grated coconut, roasted chana dal, ginger, and green chili into a blender jar.
- b.Add salt and water to the mixture.
- c.Process until the ingredients form a smooth, thick chutney consistency.
TIPUse warm water while blending to help the coconut release its natural oils for a creamier texture. - 2
Step 2
- a.Heat neutral oil in a small tempering pan over medium heat.
- b.Add mustard seeds, split urad dal, curry leaves, and dried red chili to the hot oil.
- c.Pour the sizzling tempering over the blended chutney and stir to combine.
TIPWait for the mustard seeds to stop popping before adding the curry leaves to avoid oil splatters.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, always use fresh coconut. Frozen (thawed) is the next best option. Desiccated coconut can be used if soaked in warm water for 20 minutes, but the flavor will differ.
- 2Don't over-blend the chutney, as the coconut can release its oil and make the texture greasy. Blend in short bursts.
- 3The order of adding ingredients to the tempering is crucial. Mustard seeds must splutter first to release their flavor before you add the dal.
- 4For a thinner chutney suitable for dipping, add a little more water. For a thicker, spreadable chutney, use less water.
- 5If you don't have pottukadalai, you can lightly dry roast regular chana dal in a pan until aromatic and lightly golden before using.
- 6To make the chutney ahead of time, prepare the base and store it in the fridge. Add the fresh tempering just before serving for the best taste and aroma.
Adapt it for your goals.
Red Coconut Chutney
For a spicier, red-colored version, add 1-2 whole dry red chilies along with the green chilies during the grinding process.
Herby Coconut ChutneyHerby Coconut Chutney
Add a small handful of fresh coriander leaves (cilantro) or mint leaves to the blender for a vibrant green color and a fresh, herby flavor.
Garlic Coconut ChutneyGarlic Coconut Chutney
For a pungent kick, add 1-2 small cloves of garlic to the blender with the other base ingredients.
Hotel Style White ChutneyHotel-Style White Chutney
To achieve the classic white color, use only the white flesh of the coconut (avoiding the brown skin), reduce the amount of tamarind, and use fewer green chilies.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut is a great source of Medium-Chain Triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
Aids Digestion
The fiber from coconut and lentils, combined with digestive-friendly spices like ginger and asafoetida, can help promote healthy digestion and gut health.
Packed with Antioxidants
Ingredients like curry leaves, ginger, and mustard seeds are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of this coconut chutney (approximately 1/4 cup or 65g) contains around 50-60 calories, primarily from the healthy fats in coconut and oil.