Ingredients
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For the Chutney
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1 cup fresh grated coconut
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1 green chili (adjust to taste)
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1 tsp ginger, grated
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1 tbsp roasted chana dal (split chickpeas)
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1 tsp lemon juice
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1/2 cup water (adjust for consistency)
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Salt to taste
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For the Tempering
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1 tsp mustard seeds
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1 tsp urad dal (split black gram)
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1 tsp curry leaves
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1 tsp vegetable oil
Directions
Coconut Chutney is a classic and versatile South Indian side dish that perfectly complements a variety of dishes like Medu Vada, Dosa, Idli, or rice-based meals. This aromatic, flavorful chutney combines fresh grated coconut, green chilies, ginger, and roasted chana dal, blended together for a refreshing, tangy, and mildly spicy taste.
What sets Coconut Chutney apart is its unique combination of flavors and textures—nutty, slightly sweet, and a hint of spice—balanced beautifully with the addition of a simple tempering of mustard seeds, urad dal, and curry leaves. This tempering enhances its flavors while adding a fragrant and slightly crispy texture.
Quick to prepare and packed with flavor, Coconut Chutney is the perfect addition to elevate your South Indian breakfasts, snacks, or meals. Whether you’re pairing it with crispy dosa, soft idli, or savory Medu Vada, this chutney adds the ideal balance of freshness and taste, making every bite satisfying and wholesome.
It’s vegan, gluten-free, and a nutritious choice for anyone looking to explore Indian vegetarian cuisine. Easy to make with simple ingredients, this recipe is a must-have in any Indian kitchen. Bring a taste of tradition and flavor to your table with this homemade Coconut Chutney!
Note: Nutritional values are approximate and may vary based on the amount of coconut, tempering, and oil used. These values depend on portion size and preparation methods.
Steps
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1
Done
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Prepare the Base• In a blender, add grated coconut, green chili, ginger, roasted chana dal, lemon juice, water, and salt. • Blend until smooth and the desired consistency is reached. If the chutney is too thick, add a little more water. |
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2
Done
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Prepare the Tempering• Heat 1 tsp vegetable oil in a small pan over medium heat. • Add mustard seeds and let them pop. • Add urad dal and sauté until golden brown. • Add curry leaves and sauté for a few seconds until aromatic. |
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3
Done
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Combine Chutney with Tempering• Pour the prepared chutney into a serving bowl. • Add the hot tempering on top of the chutney and mix well. |
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4
Done
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ServeServe this refreshing coconut chutney as a dip with Enjoy the perfect balance of flavor, spice, and freshness! 😊 |
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