Easy Coconut Chutney

Chutney is an Indian condiment commonly paired with breakfast dishes like thosai. This easy version is made with a base of fresh coconut and spices.

There are many types of chutney, and it’s always customisable. I often have chutney whenever I eat thosai, which is an Indian rice lentil pancake. So far, I’ve tried mint chutney and red chutney, but this is the most basic coconut chutney you can make at home.

Ingredients

• 70 g shredded coconut
• 1 green chili padi
• ½ inch ginger
• 1 tbsp roasted chana dal
• salt to taste
• water to blend

• ½ tsp mustard seed
• 1 tsp whole skinned white lentils (urad dal)
• 1 dried chili, cut into pieces
• 1 stalk curry leaf
• pinch of asafoetida (hing), optional

Instructions

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• Blend paste: In a small blender, combine all the ingredients together. Add water and blend until you get your desired consistency. Pour into a serving bowl or clean glass jar.
• Temper spices: In a small pan over medium heat with some oil, add mustard seeds. Once they start to crackle, add in all the other ingredients and cook until the urad dal is golden brown. Immediately pour the spices over the chutney, and mix well to combine.
• Keep refrigerated until you want to serve it.

Notes to make easy coconut chutney

• Roasted chana dal prevents the coconut chutney from breaking. I simply toast chana dal in a pan until lightly brown.
• Adjust the amount of water based on how thick or thin you like your chutney.

Pair this easy coconut chutney with:

• Thosai/Dosa (Indian Rice Lentil Pancake)

If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!