Chettinad Coconut Chutney

Name: Chettinad Coconut Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-3 servings
Ingredients: 1 cup Coconut, fresh grated; 2 tablespoons chana dal, roasted; 2 tablespoons Coriander Seed; 2 tablespoons urad dal; 3-4 Red Chili, dried; 1 teaspoon Cumin, seeds; 1 small Tamarind, piece; 1 teaspoon salt; 1 cup water; 1 tablespoon oil; 1 teaspoon Mustard Seed; 1 pinch asafoetida; 10-12 Curry Leaf

Veg Vegan

Freshly ground coconut chutney with green chilli, ginger, and a tempering of mustard seeds, urad dal, and curry leaves in sesame oil — the essential companion to dosai, idli, and paniyaram, where the sesame oil tempering (in place of the usual coconut or vegetable oil) gives it a distinct nuttier quality.

Cuisines

Chettinad Kongunadu Madras

Best for

Breakfast Lunch

Recipe

Prep: 10 min Cook: 15 min Total: 25 min 2-3 servings

Ingredients

	1 cup	Coconut , fresh grated
	2 tablespoons	Chana dal , roasted
	2 tablespoons	Coriander Seed
	2 tablespoons	Urad dal
	3-4	Red Chili , dried
	1 teaspoon	Cumin , seeds
	1 small	Tamarind , piece
	1 teaspoon	Salt
	1 cup	Water
	1 tablespoon	Oil
	1 teaspoon	Mustard Seed
	1 pinch	Asafoetida
	10-12	Curry Leaf

Instructions

1 In a pan, heat 1 tablespoon of oil over medium heat.
2 Add urad dal, coriander seeds, cumin seeds, and dried red chilies. Roast until the dals turn golden brown.
3 Remove from heat and let it cool slightly.
4 In a blender, combine the roasted mixture with grated coconut, roasted chana dal, tamarind, and salt.
5 Add water gradually and blend to a smooth paste.
6 Transfer the chutney to a serving bowl.
7 For tempering, heat a small pan with a little oil.
8 Add mustard seeds and let them splutter.
9 Add a pinch of asafoetida and curry leaves, then pour this tempering over the chutney.
10 Mix well and serve with idli, dosa, or rice.

Tips

Adjust the number of red chilies according to your spice preference.