Time for an easy coconut chutney recipe! A handful of ingredients and 10 minutes for the BEST coconut chutney for your idli, dosa, medu vada, pongal, upma, etc.
1cupCoconutFresh or Frozen (if frozen then thaw before using)
1cupRoasted chana dal (Fried gram or daria, dalia)
2cupsWater
2-3Green chilies
½inchGinger
1 ½ - 2teaspoonsSalt
4teaspoonsLemon juice or Lime juice
For Tempering:
2tablespoonsOil
1teaspoonMustard seeds
½teaspoonUrad dal (split, skinless black gram)
2Dried red chilies
8-10Curry leaves
¼teaspoonHing (Asafoetida)
Instructions
First, add water to the grinder or blender jar. Then add thawed coconut, roasted chana dal, ginger, green chilies, salt, and lime juice.
Grind into a smooth yet runny paste. Remove it to a bowl.
For tempering, heat the oil in a small tadka pan. Once hot add mustard seeds and let them splutter.
Add urad dal and dry until lightly golden.
Add dried red chilies, then add hing and curry leaves and turn off the stove.
Right away add this tempering to the chutney. Stir and chutney is ready to serve.
Notes
Substitutes:
Lime juice: You can use seedless tamarind or ready-made tamarind paste or yogurt for a tangy flavor.
Roasted chana dal: You can use peanuts or cashews.
Fresh coconut: You can use dry, unsweetened desiccated coconut or flakes. However, the flavor is slightly compromised.
Spice level:
For spicy chutney, use small thai chilies as shown in the pic.
For medium spicy, use Indian green chilies or serrano pepper.
For mild taste, discard the seeds and veins of the green chilies and use the chili portion only.
Recipe Tips:
Fry urad dal on medium heat oil (for tempering) to get crunchy yet cooked dal. If fried on low heat then urad dal will get rock hard.
Consistency: Adjust the water amount as per your liking thick or thin chutney. If you follow the given measurement then you’ll get perfect dippable consistency.
To make home-style vesrion, use only ¼ cup of roasted chana dal (dalia).