Coconut Chutney

Coconut Chutney

Coconut Chutney

Veg Vegan

The white chutney — freshly grated coconut ground with green chilli, raw ginger, roasted chana dal, and salt into a smooth, pale-ivory paste thinned with a small amount of water to a thick, flowing consistency. The tempering of mustard seeds, urad dal, dried red chilli, and curry leaves fried in coconut oil or sesame oil is poured over the surface at the last moment. The chutney must be made from freshly grated coconut — stored or desiccated coconut produces a dull, flat version. Served at every South Indian breakfast alongside idli, dosai, and ven pongal; the universal accompaniment that ties the entire South Indian breakfast plate together. The base recipe exists in a hundred slight variations across Tamil Brahmin families — some add tamarind, some roasted cumin, some a small shallot.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Mangalorean Udupi Mysore Kerala Andhra Lakshadweepi Malabar

Best for

Breakfast Lunch Dinner

Goes well with

Idli Idli Idiyappam Idiyappam Appam Appam

Recipe

Prep: 10 min Cook: 5 min Total: 15 min 2-3 servings

Ingredients

1 cup fresh grated coconut
2 tablespoons roasted chana dal
2 tablespoons yogurt
2 green chilies
1 teaspoon ginger, chopped
1 teaspoon salt
1 cup water
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 pinch asafoetida
1 sprig curry leaves

Instructions

  1. 1 In a blender, combine the grated coconut, roasted chana dal, yogurt, green chilies, ginger, and salt.
  2. 2 Add water gradually while blending to achieve a smooth consistency.
  3. 3 Transfer the chutney to a serving bowl.
  4. 4 In a small pan, heat coconut oil over medium heat.
  5. 5 Add mustard seeds and let them splutter.
  6. 6 Add urad dal and fry until golden brown.
  7. 7 Add asafoetida and curry leaves, and sauté briefly.
  8. 8 Pour the tempering over the chutney and mix well.

Tips

For a spicier chutney, increase the number of green chilies.