Ingredients
Main Ingredients
- ¾ cup fresh or frozen coconut (or unsweetened dry desiccated coconut)
- 2 tablespoons split roasted chana dal (or roasted peanuts)
- 1 garlic clove (peeled)
- 1 to 2 green chilies
- ½ teaspoon cumin seeds
- ½ teaspoon kosher salt
- 1 teaspoon sugar (optional)
- ⅓ cup water (add more as needed)
- 1 teaspoon fresh lemon juice
Tempering (Tadka)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida (optional)
- 6 to 8 curry leaves (washed and dried)
- 1 dried red chili (optional for extra spice)
Instructions
- Prepare the Chutney: In a blender, combine the coconut, roasted chana dal, garlic, green chilies, cumin seeds, sugar (if using), lemon juice, and water. Blend everything until you achieve a smooth and creamy chutney. Add more water as necessary to get your desired consistency. Transfer the chutney to a serving bowl.
- Make the Tempering (Tadka): Heat the oil in a small pan over medium heat. Add mustard seeds and let them pop. Once they start popping, turn off the heat immediately to prevent burning.
- Add Spices and Curry Leaves: To the hot oil, add the asafetida, curry leaves, and optional dried red chili carefully, as the oil may splatter. Stir briefly to release the flavors.
- Combine and Serve: Pour this hot tempering over the prepared chutney and stir well to incorporate. Serve the chutney fresh alongside dosa, idli, or other Indian dishes.
Notes
- You can substitute roasted peanuts for chana dal for a nuttier flavor.
- Adjust the number of green chilies according to your spice preference.
- Using fresh coconut provides the best flavor, but frozen or desiccated coconut works well too.
- Asafetida is optional but adds a nice depth of flavor.
- This chutney is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: South Indian
- Diet: Vegetarian
