Name: Coconut Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 200 g fresh grated coconut; 2 tbsp roasted chana dal; 2 whole green chilies; 1 tsp ginger (chopped); 100 ml water (for grinding); salt (to taste); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 leaves curry leaves; 1 whole dried red chili; 1 pinch asafoetida

1

Grind the chutney

Blend the coconut, roasted chana dal, green chilies, ginger, salt and water together into a smooth, thick paste.

2 min

2

Temper the spices

Heat the oil and add mustard seeds, urad dal, curry leaves, dried red chili and asafoetida, and let them sizzle until the mustard seeds stop popping.

Mustard seeds are done once they stop crackling within a couple of seconds of going quiet — don't let them scorch.

1 min

3

Finish

Pour the tempering over the ground chutney, stir through, and serve alongside dosa or idli.

Coconut Chutney

Ingredients

Method

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