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Coconut Chutney
Traditional South-Indian Chutney is the perfect accompaniment to idli, dosa & vadas! Easy to make at home, you can customize it to your preference.
Prep Time
10
minutes
mins
Cook Time
2
minutes
mins
Total Time
12
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Servings:
10
Author:
Manali Singh
Ingredients
1.5
cups
grated coconut
190 grams, use fresh coconut
1-2
green chilies
roughly chopped, adjust to taste
1
inch
ginger
roughly chopped
1/2
teaspoon
salt
or to taste
3/4 - 1
cup
water
6 oz - 8 oz, as needed
Tempering
1
tablespoon
oil
15 ml, I used avocado oil
1/2
teaspoon
mustard seeds
hing
generous pinch, also known as asafoetida
1/2
teaspoon
urad dal
2
dried red chilies
broken
10-12
curry leaves
Instructions
To a blender add coconut, green chilies, ginger, salt and water.
Grind to a smooth paste. Transfer chutney to a large bowl.
For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.
Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.
Pour tempering over the bowl of chutney, stir and and serve.
Nutrition
Calories:
59
kcal
|
Carbohydrates:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
133
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Vitamin A:
65
IU
|
Vitamin C:
21
mg
|
Calcium:
6
mg
|
Iron:
0.3
mg