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15-Minute Coconut Chutney

Name: 15-Minute Coconut Chutney
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 Time

Cook Time

10m

Total Time

15m

This 15-minute coconut chutney is a quick and flavorful condiment made with unsweetened shredded coconut, chana dal, tamarind paste, and warm spices. The simple tempering of urad dal and black mustard seeds adds a burst of flavor, making it a perfect accompaniment to any Indian meal.

Recipe Options

Ingredients

Servings: 16

Scale:

Scale

0.25

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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

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 (see note).

15-Minute Coconut Chutney

Ingredients

For Tempering

Steps

Nutrition Facts

15-Minute Coconut Chutney

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