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Coconut Chutney Recipe

Prep Time

Cook Time

10m

Total Time

15m

This coconut chutney recipe creates a flavorful and slightly spicy condiment perfect for pairing with Indian dishes. Made with shredded coconut, tamarind paste, and a variety of spices, it's a versatile addition to any meal.

Ingredients

Servings: 16

Scale:

Scale

0.25

0.5

1 tablespoon ghee or neutral oil (1/2 ounce; 15g)

2 tablespoons chana dal, a.k.a. yellow split lentils (1 ounce; 30g)

1 1/2 cups finely shredded unsweetened desiccated coconut (4.59 ounces; 130g)

2/3 to 1 1/3 cups (156 to 312ml) hot water

1 1/2 teaspoons seedless tamarind paste, not concentrate (1/3 ounce; 10g)

1 teaspoon (5g) sugar

1/2 teaspoon (1g) Kashmiri red chili powder

Kosher salt, to taste

2 tablespoons ghee or neutral oil (1 ounce; 30g)

1 teaspoon (5g) urad dal, a.k.a. split black gram lentils

1 teaspoon (5g) black mustard seeds

1 pinch ground asafetida

Heat ghee and chana dal in a small skillet over medium-high heat. Toast dal until fragrant and golden. Set aside.

In a blender, combine coconut, hot water, tamarind paste, sugar, chile powder, and toasted chana dal. Blend until smooth, adding more water if needed to achieve a thick, hummus-like consistency. Season with kosher salt to taste. Transfer coconut chutney to a serving bowl.

For Tempering: Heat ghee and urad dal in a small skillet over medium-high heat. Once dal is lightly toasted, add mustard seeds and asafetida and fry until seeds begin to pop. Pour entire mixture over chutney and serve immediately. The chutney will keep for 2 to 3 days in the refrigerator.

Coconut Chutney Recipe

Ingredients

For Tempering

Steps

Nutrition Facts

Coconut Chutney Recipe

Ingredients

For Tempering

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts