Coconut chutney is a creamy, mildly spicy, and delicately sweet accompaniment, made from freshly grated coconut, green chilies, and ginger.
- 1 cup shredded coconut
- 1 green chili
- 1/2 teaspoon salt
- 1/2 cup roasted chana dal (dalia)-optional
- 1-inch fresh ginger
- 1 teaspoon black mustard seeds
- 1 dry red chili
- 1 pinch of hing (asafoetida – found in Indian stores)
- 8–10 curry leaves – roughly chopped
- 1 teaspoon neutral oil
- Blending: Take all the ingredients, shredded coconut, green chili, roasted chana, ginger, and salt in a blender jar. Grind everything smoothly using a little water as needed. Adjust salt as needed. Set aside in a bowl.
- For tempering: Heat some oil in a small pan, and when the oil is hot add the dried red chili, mustard seeds, curry leaves, and asafoetida. Let the curry leaves and mustard seeds crackle for a few seconds.
- Finishing it off: Pour this infused oil on the creamy coconut mixture, stir gently, and enjoy!
- Find freshly frozen shredded coconut in your local Indian store.
- Asafoetida is a vegan naturally occurring substance that mimics the smell of onions and garlic. You can leave it out if you’d like.
- Tempering is the Indian cooking technique of infusing hot oil with spices and herbs to create depth of flavor and all-over deliciousness!
- Curry leaves are aromatic herbs that are a must for all South Indian cooking. You can find it in your local Indian grocery store.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Indian condiments and dips
- Method: Blending and stovetop
- Cuisine: Indian
Keywords: Coconut Chutney