How to Make Coconut Chutney at Home

Who doesn’t love having coconut chutney with such South Indian delicacies as idlis, dosas or uttapams?

But with inflation hitting the supply of coconuts nowadays, you may have noticed that the amount of coconut chutney served in restaurants all over India is becoming smaller and more watery every day. Gone are those days when you could have an entire bowl of chutney to start with and unlimited “refills” thereafter.

But don’t worry.

Here’s a recipe that can help you replicate the pro-standard coconut chutney you find in restaurants in a JIFFY, i.e. within 10 minutes!

And that too without lighting any kitchen fire.

Interested?

Then read on.

Ingredients

Fresh or Dried Coconut-1 whole (chopped in small pieces)

Roasted Chana dal (split chick pea)-1/2 cup

Onion small-1/2 (chopped)

Garlic-6 cloves

Ginger-1 inch

Green chilli-1 de-seeded just for flavour (and not to make it hot)

Clarified Butter (Ghee)-1 tablespoon

Black Mustard seeds (Rai)-1 teaspoon

Curry leaves-10-12

Salt- ½ teaspoon or to taste

Sugar-1/2 teaspoon

Yoghurt-1/2 cup

Milk-1 cup

Method

In a blender, blend together the coconut, dal, onion, garlic, ginger and green chilli.

Add the yoghurt, when the mixture looks like it is a little crushed, and add the salt and the sugar.

Gently add the milk to make a thick batter.

If your chutney is too thick, you can add some more milk till you achieve the desired consistency.

Take out the chutney in a serving dish.

Put a tempering pan on your heat source, add the ghee, the black mustard seeds and the curry leaves and let it all splutter.

Add this to the coconut chutney.

(N.B. In case, you cannot get fresh curry leaves, black mustard seeds alone can also impart the required flavour.)

This chutney is an excellent accompaniment for dosa, idlis, and any other South Indian savoury. 

But try it on your toast and you will be in a South Indian paradise, I swear.

Prep Time: 7 minutes

Cooking Time: 1 minute just for tempering

Total Time: 8 minutes

[This recipe is an excerpt from my book “The Ultimate Guide to Cooking Lentils the Indian Way” which is available on all e-book platforms including Amazon, Kobo, Nook, iBooks, Google Play, etc.]

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