Coconut Chutney

Published: Oct. 3, 2024

Recipe Details

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Ingredients

For the Coconut Chutney

• 1 tablespoon chana dal (dried split chickpeas)

• 1 cup frozen or fresh grated coconut (thawed if frozen)

• 1 garlic clove, peeled

• 1–2 green chiles (e.g., Indian green chile, jalapeño, or serrano; seed or unseeded, roughly chopped)

• ½ teaspoon cumin seeds

• Kosher salt (to taste, e.g., Diamond Crystal)

• ½ cup water (adjust for consistency)

For the Tadka (Tempering)

• 1 tablespoon vegetable oil

• ½ teaspoon black mustard seeds

• 1 teaspoon urad dal (husked dried black lentils)

• 1 dried red Kashmiri chile (stem removed, broken into halves/thirds)

• 10 curry leaves

• ⅛ teaspoon asafoetida (optional; omit if unavailable)

Preparation Instructions

Step 1: Toast Chana Dal

Heat a small, dry pan over medium heat. Add the chana dal and toast, stirring frequently with a spatula, until deeply golden brown (2–3 minutes). Transfer immediately to a plate to cool; this step develops its nutty flavor and texture.

Step 2: Blend the Chutney Base

In a blender, combine the cooled toasted chana dal, grated coconut, garlic, green chiles, cumin seeds, salt, and ½ cup water. Blend on high speed until completely smooth and creamy. If too thick, drizzle in 1 tablespoon of water at a time until the chutney reaches a pourable consistency (not watery). Taste and adjust salt to preference. Transfer to a serving bowl.

Step 3: Prepare the Tadka (Tempering)

Reuse the same pan (no need to clean). Heat vegetable oil over medium heat. Add black mustard seeds and cook until they begin to pop (1–2 minutes). Add urad dal and dried red chile; stir frequently until the urad dal is lightly golden and just starts to crisp (≈1 minute). Critical: Do not overcook urad dal, as this causes a hard, tooth-shattering texture (common in undercontrolled toasting). Add curry leaves and asafoetida (if using), stir once, then immediately remove from heat.

Step 4: Combine and Serve

Pour the hot tadka over the coconut chutney (it will sizzle and release aromatic flavors). Gently stir to integrate. Serve fresh with snacks like idli, dosa, or pappadams, or as a tangy condiment for rice.

User Feedback & Tips

Key Observations

• One user noted: "The chutney’s flavor is robust even with substitutions: omitted asafoetida and curry leaves, used a dried California chili (verified to work). For safety, under-toast urad dal—overcooking makes it unpleasantly hard (crowns, beware!)."

• Pro tip: Add ¼ cup roasted peanuts (from raw, lightly toasted) to the blender for a nutty, crunchy twist and richer texture.

This chutney balances coconut’s creaminess with spicy, savory notes from toasted lentils and tempered seeds, ideal for Indian breakfasts or snacks.