Sauces & Drinks · South Asian

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

11 ingredients · 15 minutes · 2 servings

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VegetarianVeganPescatarianNo porkNo alcohol

Contains: tree nut

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

Method

mix4 min
medium-thick spoonable paste
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
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.