15-Minute Coconut Chutney

Name: 15-Minute Coconut Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: ['16', '2 cups']
Cuisine: indian
Ingredients: 1 tablespoon ghee or neutral oil (0.5 ounce; 15g); 2 tablespoons chana dal, a.k.a. yellow split lentils (1 ounce; 30g); 1 1/2 cups finely shredded unsweetened desiccated coconut (4.6 ounces; 130g); 2/3 to 1 1/3 cups (156 to 312ml) hot water; 1 1/2 teaspoons seedless tamarind paste, not concentrate (0.3 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

⏱ 15 mins 🍽 ['16', '2 cups'] 🌶 indian 🏷 Condiments and Sauces

This is the essential recipe for a traditional coconut chutney, a staple accompaniment for idli and dosa in Indian cuisine. It is also wonderfully adaptable, pairing well with grilled fish or roasted vegetables. The method involves toasting lentils, blending with coconut and spices, and finishing with a hot oil tempering of mustard seeds and asafetida. It yields about 2 cups and can be stored for a few days.

Ingredients

1 tablespoon ghee or neutral oil (0.5 ounce; 15g)
2 tablespoons chana dal, a.k.a. yellow split lentils (1 ounce; 30g)
1 1/2 cups finely shredded unsweetened desiccated coconut (4.6 ounces; 130g)
2/3 to 1 1/3 cups (156 to 312ml) hot water
1 1/2 teaspoons seedless tamarind paste, not concentrate (0.3 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

Method

Warm the ghee in a small pan and add the chana dal. Cook the dal until it becomes aromatic and turns a golden colour. Remove from the heat.
Place the shredded coconut, hot water, tamarind paste, sugar, chile powder, and the toasted chana dal into a blender. Process the mixture until completely smooth, adding extra water if required to get a consistency similar to hummus. Add kosher salt according to your preference. Move the prepared chutney to a bowl for serving.
To make the tempering, heat ghee with urad dal in a small skillet. When the dal is just toasted, introduce the mustard seeds and asafetida. Cook until the mustard seeds start to crackle. Immediately drizzle this entire hot mixture over the chutney before serving. The chutney can be refrigerated for 2 to 3 days.

Nutrition (per serving)

Sodium98000 mg

Recipe details

CategoryCondiments and Sauces

Cuisineindian

AuthorSohla El-Waylly