Coconut Chutney

By Naz Deravian

Published October 2, 2024

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(16)
Comments
Read comments

Savory, creamy and tinglingly spiced, coconut chutney is a staple South Indian condiment that can be prepared with endless variations. For the best texture, use fresh or frozen grated coconut. You can simply use frozen grated coconut available at Indian markets. Or, if you’re up for a fun task, you can crack into a fresh coconut, peel and grate it. While desiccated (dried and grated) unsweetened coconut can be used with the addition of a little more water, it won’t have quite the same texture. The chutney is thickened with roasted chana dal (you can also use peanuts) and spiced with green chile and garlic. Swap out the garlic for ginger, if you prefer. And don’t skip drizzling on the tadka (spiced oil) which makes everything sing and sizzle with a welcome crunch and heat. For a comforting and nutritious South Indian breakfast, serve coconut chutney with idli and sambar; or dosas. Coconut chutney is best served the day it’s made but will keep covered in the refrigerator for up to two days.

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Ingredients

Yield:About 1 cup

FOR THE CHUTNEY

  • 1 tablespoon chana dal (dried split chickpeas)

  • 1 cup frozen or fresh grated coconut, thawed if frozen

  • 1 garlic clove

  • 1 to 2 green chiles (such as Indian green chile, jalapeño or serrano) seed or unseeded, roughly chopped

  • ½ teaspoon cumin seeds

  • Kosher salt (such as Diamond Crystal)

FOR THE TADKA

  • 1 tablespoon vegetable oil

  • ½ teaspoon black mustard seeds

  • 1 teaspoon urad dal (husked dried black lentils)

  • 1 dried red Kashmiri chile, stem removed, broken in half or thirds

  • 10 curry leaves

  • ⅛ teaspoon asafoetida (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 134 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 3 grams fiber; 136 milligrams sodium; 2 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a small pan over medium, add the chana dal and toast, tossing or stirring occasionally, until golden brown, 2 to 3 minutes. Transfer to a plate to cool.

  2. Step 2

    Place the coconut, garlic, chile(s), cumin seeds, toasted chana dal, ½ teaspoon salt and ½ cup water in a blender. Blend until smooth, drizzling in more water, 1 tablespoon at a time, if needed. Taste and add more salt as desired. Transfer to a serving bowl.

  3. Step 3

    Make the tadka: In the same pan you used for the chana dal, heat the oil over medium. Add the mustard seeds and cook until the seeds begin to pop, 1 to 2 minutes. Add the urad dal and chile and cook, stirring frequently, until the urad dal just starts to brown, about 1 minute. Add the curry leaves (they will splatter) and asafoetida (if using), give a quick stir and remove from the heat. Pour over the coconut chutney (it will sizzle), stir and serve.

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Ratings

4 out of 5
16 user ratings
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Comments

Shannon

The flavor of this sambal is nice, even with the substitutions and omitions I had to make, due to not having asofetida & curry leaves. I also used a dried California chili because I didn't have a Kashmiri one and I read that the California would work. I'm sure having the right ingredients would have made the flavors even better. HOWEVER. The tooth shattering bite of the sautéed Urad Dal was most unpleasant and if you happen to have a crown - Biter Beware...

ssgokavi

A few (roasted from raw) peanuts in the blender.

Deedubsf

To avoid the broken crown Shannon warns about, should we put the tadka in a mortar and break any hard bits? Or could we grind the urad dal in a spice grinder before frying it?

ssgokavi

A few (roasted from raw) peanuts in the blender.

Shannon

The flavor of this sambal is nice, even with the substitutions and omitions I had to make, due to not having asofetida & curry leaves. I also used a dried California chili because I didn't have a Kashmiri one and I read that the California would work. I'm sure having the right ingredients would have made the flavors even better. HOWEVER. The tooth shattering bite of the sautéed Urad Dal was most unpleasant and if you happen to have a crown - Biter Beware...

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