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Coconut Chutney Recipe

Name: Coconut Chutney Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16
Ingredients: 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; For Tempering:; 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

Prep 5m

Cook 10m

Total 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.

Chutney

Condiment

Quick

seriouseats.com

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