Easy Coconut Chutney Recipe - Authentic South Indian Style
A creamy and flavorful South Indian coconut chutney made with fresh coconut, roasted lentils, and aromatic tempering. The perfect side dish for idli, dosa, vada, or any South Indian breakfast.
Ingredients
For Coconut Paste
- 1 cup coconut grated or cut into small pieces
- ⅓ cup chana dalia roasted
- 4 medium green chilies
- 1 inch ginger piece
- few curry leaves
- salt to taste
- ¼ cup curd
- water as needed (for grinding and adjusting consistency)
For Tempering
- 2 tsp oil
- ½ tsp mustard seeds
- ½ tsp udad dal
- few curry leaves
Instructions
Prepare Coconut Paste
- In a mixer jar, add 1 cup coconut, ⅓ cup chana dalia, 4 medium green chilies, 1 inch ginger piece, about few curry leaves, salt to taste, ¼ cup curd, and a little water.
- Grind to a smooth or slightly coarse paste, adding more water as needed to reach your desired chutney consistency.
- Transfer the chutney to a serving bowl and adjust salt and consistency if required by adding a little more water.
Prepare Tempering
- To prepare the tempering, heat 2 tsp oil in a small pan on medium heat.
- Add ½ tsp mustard seeds, ½ tsp udad dal, and about few curry leaves.
- Let them splutter and crackle, then immediately pour the tempering over the chutney.
- Mix well and serve. Enjoy.