Coconut Chutney is a classic South Indian accompaniment made from fresh coconut, roasted chana dal, and tempered with aromatic spices. Perfectly creamy and rich, it pairs beautifully with idli, dosa, and vada. Its refreshing, mildly spiced flavors and creamy texture make it a staple on South Indian breakfast tables.
Health Benefits:
- Coconut is rich in healthy fats and helps provide long-lasting energy.
- Roasted Chana Dal adds protein and fiber to the chutney, making it more nutritious.
- Ginger and curry leaves add anti-inflammatory properties and aid digestion.
Nutritional Highlights:
- Rich in Fiber (from coconut)
- Good Source of Healthy Fats (from coconut and tempering oil)
- Low in Calories
- Gluten-Free
Nutritional Information (Per Serving – 2 tbsp):
- Calories: 60
- Protein: 1g
- Fat: 4g
- Carbohydrates: 4g
- Fiber: 2g
- Iron: 2% of daily value
- Calcium: 1% of daily value
Ingredients:
For the Chutney:
- Fresh Coconut: 1 cup, grated
- Roasted Chana Dal (Bengal Gram): 2 tbsp
- Green Chilies: 1-2 (adjust to taste)
- Ginger: 1/2 inch piece, peeled
- Coriander Leaves: 2 tbsp, roughly chopped
- Tamarind: 1/2 tsp (optional, for tanginess)
- Water: 1/4 to 1/2 cup (adjust for consistency)
- Salt: To taste
For the Tempering (Tadka):
- Oil: 1 tbsp (preferably coconut oil or sesame oil)
- Mustard Seeds: 1/2 tsp
- Cumin Seeds: 1/4 tsp
- Dried Red Chilies: 1-2
- Curry Leaves: 8-10 leaves
- Asafoetida (Hing): A pinch (optional)
Recipe Instructions:
- Blend the Chutney Base
In a blender, add the grated fresh coconut, roasted chana dal, green chilies, ginger, coriander leaves, tamarind, and salt. Add water as needed to achieve a smooth, thick consistency. Blend until smooth, scraping down the sides if necessary. Adjust salt and water for the desired consistency. Transfer the chutney to a serving bowl.
2. Prepare the Tempering (Tadka)
In a small pan, heat 1 tbsp oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, and curry leaves. Fry until the curry leaves become crisp. Finally, add a pinch of asafoetida, stir quickly, and turn off the heat.
3. Combine and Serve
Pour the hot tempering over the blended coconut chutney. Stir gently to mix the flavors. Serve fresh with idli, dosa, vada, or any South Indian meal.
Tips and Tricks:
- Fresh Coconut: Using fresh coconut gives the chutney a sweeter, more authentic flavor. If using frozen coconut, thaw it completely before blending.
- Consistency: Adjust the water to get the desired consistency – thicker for serving with vada or dosa, thinner if using as a dip for idli.
- Tamarind: Tamarind is optional, but it adds a slight tanginess that balances the richness of the coconut.
- Tempering: Ensure the oil is hot before adding mustard seeds to make sure they splutter properly, enhancing the flavor.
