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Coconut Chutney
South Indian fresh coconut chutney with green chilli and a mustard seed tempering — essential with dosa and idli.
Total time
15 min
Prep
10 min
Cook
5 min
Difficulty
easy
Cuisine
Indian
vegetarianvegangluten-free
Ingredients
200gfresh or frozen coconut, grated
2green chillis
2cmfresh ginger
50groasted chana dal
1 tbsplime juice
1 tspsalt
3 tbspvegetable oil
1 tspmustard seeds
10curry leaves
1dried red chilli
water as neededto blend
Instructions
1
Blend coconut, green chillis, ginger, chana dal, lime juice and salt with enough water to make a thick paste.
2
Transfer to a serving bowl.
3
Heat oil in a small pan until very hot.
4
Add mustard seeds and let them pop.
5
Add curry leaves and dried red chilli — they will sizzle and crackle.
6
Pour hot tempering over coconut chutney immediately.
7
Stir through and serve with dosa, idli or uttapam.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
158
Protein
1.8g
Fat
14.5g
Carbs
5.3g
Fiber
1g
Sodium
678mg
Reviews
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