Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
4.67
from
3
votes
Coconut Chutney Recipe
Coconut Chutney is one of the most popular chutneys in India. It is generally served with South Indian dishes like Idli, Medu Vada, Dosas, etc.
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course:
Accompaniment, Side Dish
Cuisine:
Indian
Servings:
2
Calories:
543
kcal
Author:
Harshad
Ingredients
For Grinding
1
cup
Desiccated Coconut (Kaddukas Nariyal)
1
tbsp
Split Bengal Gram (Bhuna Chana Dal)
roasted
1
Green Chili (Hari Mirch)
roughly chopped
1
inch
Ginger (Adrak)
Salt
as per taste
Water
as required
For Tempering (Tadka)
1
tbsp
Mustard Seeds (Rai Dana)
1
tsp
Cumin Seeds (Jeera)
2
tsp
Husked Black Gram (Urad Dal)
1-1/2
Dry Red Chili (Sukhi Lal Mirch)
6-8
Curry Leaves (Kadi Patta)
1/4
tsp
Asafoetida (Hing)
3
tbsp
Oil
for Tadka/Tempering
Instructions
For Grinding
Get a grinding jar and add the grated or desiccated Coconut, Roasted Chana Dal, Ginger, Green Chili, Salt, and Water to it.
Grind these ingredients into a fine paste and keep it aside in a bowl.
For Tempering (Tadka)
Heat your Tadka pan on medium flame.
Add some Oil in it and wait for a couple of minutes.
As soon as the Oil turns hot, add the Mustards Seeds. Let them crackle for a while.
Add the Cumin Seeds, Asafoetida, Curry Leaves and Dry Red Chilies into the pan.
Fry them for a minute or so.
Pour the tempering over ground Coconut paste.
Mix everything nicely and serve it with your favorite South Indian snacks.
Video
Notes
If you can't find Chana Dal, there is no need to add it into this recipe. It only helps in enhancing the flavor of your Chutney.