Coconut Chutney
Fresh, creamy coconut chutney ground with green chillies, roasted chana dal and ginger, tempered with mustard and curry leaves.
Coconut chutney is the white, mild partner served with idli, dosa, uttapam and wada in every South Indian tiffin. It is made from grated coconut ground with green chillies, roasted chana dal and a little ginger, with a mustard-curry leaf tempering poured on top. It should be thick enough to scoop but spreadable, mildly spicy and lightly tangy. This is a five-minute recipe, but small details matter: use fresh coconut if you can, add water gradually and always temper just before serving for the best aroma.
Method
- Add coconut, roasted chana dal, green chillies, ginger and salt to a small blender jar.
- Add a few spoons of water and grind, scraping the sides, adding water gradually until you get a smooth but thick chutney.
- Stir in the curd or lemon juice and check the salt.
- Transfer to a serving bowl.
- Heat oil in a small pan on medium heat. Add the mustard seeds and wait until they crackle.
- Add the dried red chilli, curry leaves and hing; fry for 10 to 15 seconds.
- Pour the hot tadka over the chutney and mix just before serving.
Chef's tips
- Use fresh or frozen grated coconut; dry coconut gives a dull flavour.
- Add water slowly; the chutney thickens as it rests.
- Roasted chana dal gives body and a slightly nutty taste.
- Temper at the last minute so the curry leaves stay fragrant.
What to serve it with
Serve with idli, dosa, medu wada, uttapam or rava dosa, alongside sambhar.
Storage
Refrigerate and use within 1 day, as fresh coconut spoils quickly. Stir in a little water if it thickens.
Variations
- Add a handful of coriander leaves for a green coconut chutney.
- Use 2 tbsp roasted peanuts in place of chana dal.
- Add a small piece of tamarind for a tangy variation.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Can I use dry coconut for chutney?
Fresh or frozen grated coconut is best. Desiccated coconut can work if soaked in warm water for 15 minutes first, but the flavour will be less fresh.
Why does my coconut chutney turn sour?
Fresh coconut spoils within a day, especially in warm weather. Make it in small batches and refrigerate promptly. Curd also hastens souring, so add it just before serving.
How do I make the chutney thick?
Use less water and more roasted chana dal. Add water one spoon at a time while grinding. The chutney should hold its shape on a spoon.
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