Coconut Chutney Recipe | How to make Coconut Chutney | Recipe for Coconut Chutney

fresh coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut offers a lower-calorie option while coconut milk is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers add sweetness without spice.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds offer a unique flavor and are often less expensive.

urad dal

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are a healthier protein alternative, while split peas are budget-friendly.

Dry roast the chana dal (gram) over medium heat for about 2 minutes until lightly brown and aromatic.

Let the roasted chana dal cool before grinding.

Grind the chana dal until coarse.

Add green chilies, salt, ginger, and a few pieces of coconut to the grinder, then add more coconut gradually.

Grind the mixture for about 2.5 minutes, adding water if necessary to achieve a pasty consistency.

Taste the chutney and adjust seasoning with lemon juice, salt, or pepper as needed.

Prepare the seasoning by heating oil over medium heat, then adding black mustard seeds and asafoetida.

Wait for the mustard seeds to crack, then add red chilies and curry leaves, stirring for a few seconds.

Pour the seasoning over the coconut chutney and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens