Coconut chutney is a common side dish and condiment in South India. This chutney goes well with dosa, idli or any other Indian dish of your choice. Compared to other South Indian dishes it has a mild taste.
The main ingredient is (fresh) coconut. Usually the coconut is blended with chillies and chana dal. I learned to make this chutney with yogurt, but if you are a vegan you can use water instead. In my country I rarely find fresh curry leaves. Instead I use dry or frozen curry leaves from my Asian grocery store. If you don’t like raw onion, you can chop and sauté the onion first before adding it to the rest. Instead of lime juice, you can also use lemon juice or for a touch of fresh- and sourness.
Coconut Chutney Recipe
Preparation time: 20 minutes
Serves: 4 persons
250 g / 1 cup freshly or desiccated grated coconut flesh
½ green chili, chopped (or more if you prefer spiciness)
1 cm / ½ inch ginger, chopped
2 tbsp roasted chana dal
½ / small onion (I used a red onion)
3 tbsp yogurt
a pinch of salt
1 tsp urad dal
1 tsp mustard seeds
5-10 curry leaves
a pinch of hing / asafoetida
½ red chili, broken.
½ tbsp oil (sesame, peanut or sunflower oil)
Grind the coconut, green chili, onion, ginger, chana dal and salt in a food processor or blender. Add a splash of water if needed. Mix with the yogurt or water if you are vegan.
Heat oil in a pan and add mustard seeds, urad dal and curry leaves. When the mustard seeds pop and the urad dal turns brown, add hing and the red chili. Add to the coconut chutney. Sprinkle some lime juice for some extra freshness and stir. Enjoy!