Coconut Chutney
A cooling South Indian condiment of fresh coconut and roasted lentils finished with a crackling mustard-seed tempering, essential alongside dosa and idli.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a blender, combine the grated coconut, roasted split chickpeas, green chili, ginger, salt, and about 1/2 cup water, then blend to a smooth, pourable paste, adding a splash more water if needed.
- 2
Transfer the chutney to a serving bowl and set aside.
- 3
Heat the coconut oil in a small pan over medium heat until shimmering, then add the mustard seeds and let them pop for about 20 seconds.
- 4
Add the curry leaves and broken dried red chili and fry for 10 seconds until the leaves turn crisp, being careful not to burn them.
- 5
Pour the hot tempering over the chutney and stir lightly to swirl in the aromatics.
- 6
Serve fresh and slightly chilled with dosa, idli, or vada.
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