Classic South Indian Coconut Chutney
A creamy, nutty, and savory condiment made from fresh coconut, roasted gram, and tempered with aromatic spices.
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Ingredients
- 1 cup Fresh grated coconut
- 2 tablespoons Roasted gram (Dalia)
- 2 pieces Green chilies
- 1/2 inch Ginger
- 1/2 teaspoon Salt
- 1/2 cup Water
- 2 teaspoons Coconut oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Urad dal (Split black gram)
- 1 piece Dried red chili
- 8 leaves Curry leaves
- 1 pinch Asafoetida (Hing)(optional)
Instructions
- 1
Place the grated coconut, roasted gram, green chilies, ginger, and salt into a blender jar.
- 2
Add about half of the water and blend into a smooth paste, adding more water gradually until desired consistency is reached.
- 3
Transfer the blended chutney into a heat-resistant serving bowl.
- 4
Heat coconut oil in a small tempering pan (tadka pan) over medium heat.
- 5
Once the oil is hot, add mustard seeds and wait for them to start spluttering.
- 6
Add the urad dal and fry until it turns golden brown.
- 7
Add the dried red chili, curry leaves, and asafoetida; fry for 10 seconds until fragrant.
- 8
Pour this hot tempering immediately over the coconut chutney and mix well before serving.
Nutrition per Serving
145
Calories
2g
Protein
6g
Carbs
13g
Fat
4g
Fiber
2g
Sugar
295mg
Sodium
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