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–+ servings

Coconut Chutney

Traditional South Indian coconut chutney with green chile and ginger, finished with a mustard-seed, urad-dal, chile, and curry-leaf tempering.
Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Condiment
Cuisine Indian
Status To Try
Servings 10 servings

Ingredients
  

Chutney

  • 1.5 cups fresh grated coconut about 190 g
  • 1-2 green chilies roughly chopped; adjust to taste
  • 1 inch ginger roughly chopped
  • 1/2 teaspoon salt or to taste
  • 3/4 - 1 cup water 6 to 8 oz, as needed

Tempering

  • 1 tablespoon oil original used avocado oil
  • 1/2 teaspoon mustard seeds
  • hing (asafoetida) generous pinch
  • 1/2 teaspoon urad dal
  • 2 dried red chilies broken
  • 10-12 curry leaves

Instructions
 

Instructions

  • Add the coconut, green chilies, ginger, salt, and water to a blender and grind to a smooth paste. Transfer to a bowl.
  • For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and let them pop, then add the hing.
  • Add the urad dal and dried red chilies and stir for about 30 seconds, until the dal begins to change color. Add the curry leaves, stir, and remove from the heat.
  • Pour the tempering over the chutney, stir, and serve.
Keyword sauces-sauces-gravies
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