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A fresh, nutty, and slightly spicy South Indian condiment made with grated coconut and a classic tempering. It's the perfect side for idli, dosa, and vada, ready in just 15 minutes.
Grind the Chutney Base
Prepare the Tempering (Tadka)
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A fresh, nutty, and slightly spicy South Indian condiment made with grated coconut and a classic tempering. It's the perfect side for idli, dosa, and vada, ready in just 15 minutes.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 129.87 calories per serving with 2.69g of protein, it's a beginner-friendly recipe perfect for side or breakfast or snack.
Combine and Serve
Add a small handful of fresh cilantro (coriander leaves) or mint leaves along with the coconut while grinding for a fresh, green flavor.
Include 1-2 small cloves of garlic in the blender for a pungent, savory kick.
Replace the green chilies with 2-3 dried red chilies (like Byadgi or Kashmiri for color) for a vibrant red chutney with a smoky flavor.
Add a small piece of raw pearl onion (sambar onion) or shallot while grinding for a subtle sweetness and sharp flavor.
Coconut is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently and can provide a quick source of energy.
Ingredients like ginger and hing (asafoetida) are well-known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
The addition of roasted chana dal contributes a modest amount of plant-based protein, making the chutney more nutritionally balanced.
Fresh coconut is a good source of dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
One serving of Kayi Chutney (approximately 1/4 cup or 65g) contains around 115-125 calories, primarily from the healthy fats in coconut and oil.
Yes, in moderation, it is quite healthy. It contains healthy medium-chain fatty acids from coconut, plant-based protein from dal, and digestive aids like ginger and hing. It is also naturally vegan and gluten-free.
While fresh or frozen coconut is highly recommended for the best texture and flavor, you can use desiccated coconut. To do so, soak 1 cup of desiccated coconut in 1/2 cup of warm water for 15-20 minutes to rehydrate it before grinding.
Separation usually happens for two reasons: over-grinding, which causes the coconut to release its oil, or not using a binding agent. Ensure you add roasted chana dal (putani), as it absorbs excess water and creates a creamy, stable emulsion.
Because it's made with fresh coconut, it has a short shelf life. Store it in an airtight container in the refrigerator for a maximum of 2 days. For longer storage, you can freeze it in an ice cube tray and thaw as needed.