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

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Ingredients

Servings: 16

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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

Steps

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Nutrition Facts

Calories

100kcal

5%
Fat

8g

0%
Saturated Fat

6g

0%
Carbohydrates

3g

0%
Fiber

1g

0%
Sugar

0g

0%
Protein

1g

0%
Cholesterol

4mg

0%
Sodium

22mg

1%

Percent Daily Values are based on a 2,000 calorie diet.

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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