Coconut Chutney

This simple blend of coconut and chili chutney pairs well with any traditional South Indian breakfast such as idli, dosa or pongal.

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Coconut Chutney

This simple blend of coconut and chili pairs well with any traditional South Indian breakfast such as idli, dosa or pongal.

Course: Side Dish

Cuisine: Indian

Servings: 4

Ingredients

• 1 cup grated coconut
• ¼ cup roasted channa dhal (also known as roasted dhalia or pottukadalai)
• ½ inch ginger
• 1 garlic clove
• 5 green chilies (adjust to taste)
• ½ inch tamarind
• ½ cup water
• ½ tsp mustard seeds
• ¼ tsp urad dhal (optional)
• 1 dry red chili
• 6 curry leaves
• ⅛ tsp asafoetida (also known as hing or perungayam)
• 1 tbsp oil
• salt to taste

Instructions

• Grind coconut, roasted channa dhal, ginger, garlic, green chili and tamarind with ½ cup of water in a blender. If unable to grind or chutney is too thick, add more water and blend until smooth.
• Add salt to taste. Transfer to a bowl and set aside.
• Pour oil into a pan and when hot add mustard seeds, urad dhal, red chilies, curry leaves and asafoetida.
• Once mustard seeds crackle, remove and add to the chutney. Mix well.

Notes

Use warm water to grind chutney if using frozen grated coconut.