South Indian Coconut Chutney

Name: South Indian Coconut Chutney
Total time: 15 min
Yield: 2
Ingredients: 1 cup unsweetened grated coconut; 2 tbsp roasted chickpeas / roasted chana dal; 1 unit green chile; 1 tsp fresh ginger; ⅜ cup water; ¾ tsp salt; 2 tsp neutral or coconut oil; ½ tsp mustard seeds; ½ tsp split urad dal; 8 unit curry leaves; 1 unit dried red chile

Soups & Sauces · South Asian

11 ingredients · 15 minutes · 2 servings

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Contains tree nut

Restrictions

Containstree nutIt is in an ingredient you cannot leave out.

Diets

VegetarianVeganPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 cup	unsweetened grated coconut
2 tbsp	roasted chickpeas / roasted chana dal
1 unit	green chile
1 tsp	fresh ginger
⅜ cup	water
¾ tsp	salt
2 tsp	neutral or coconut oil
½ tsp	mustard seeds
½ tsp	split urad dal
8 unit	curry leaves
1 unit	dried red chile

Steps

Mix4 min
medium-thick spoonable paste
- green chile
- fresh ginger
Process coconut, roasted chickpeas, green chile, ginger, salt and most of the water until smooth but not watery. Add only enough water to make the chutney spoonable; an over-thinned chutney cannot support the hot tempering.
Toast3 min
mustard popped and urad lightly golden
- mustard seeds
- curry leaves
Heat oil and add mustard seeds. When they pop, add urad dal, curry leaves and dried chile and toast briefly. Pull the pan as soon as the dal turns golden; burned tempering makes the whole chutney bitter.
Mix1 min
tempering distributed across surface
Pour the hot tempering over the coconut chutney and fold once or twice. Keeping some aromatic oil on the surface preserves the contrast between cool coconut and toasted spices.