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Coconut Chutney served in a light blue bowl with tempering on top
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Coconut Chutney

My go-to chutney, this coconut chutney is perfect for a South Indian breakfast and helps add freshness to the food
Course Dips, Dressings & Sauces
Cuisine South Indian
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 4 people
Calories 90kcal
Author Richa

Ingredients

Chutney

  • ½ Cup Grated Coconut
  • 1 Green Chilli
  • 1 Tablespoon Roasted Bengal Gram
  • ⅛ Teaspoon Tamarind
  • ½ Teaspoon Salt
  • 6 Tablespoons Water

Tempering

  • 1 Teaspoon Vegetable Oil
  • 1 Teaspoon Mustard Seeds
  • ½ Teaspoon Urad Dal
  • ½ Teaspoon Chana Dal
  • 1 Sprig Curry Leaves
  • 1 Dry Red Chilli halved

Instructions

Chutney

  • Add all the ingredients, except water, to a mixie jar. Grind to a coarse but wet chutney consistency. Add water little by little while grinding, adjust according to your preferred consistency.

Tempering

  • Add vegetable oil to a heavy bottomed pot and allow to heat up on medium flame. Add mustard seeds and allow it to splutter. Next add urad dal and chana dal and allow to roast. Once the dal starts to become golden, add dry red chilli and curry leaves. Fry till fragrant and curry leaves are crunchy.
  • Remove from heat and add it on top of the chutney. Mix well right before you serve.

Nutrition

Calories: 90kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 333mg | Potassium: 64mg | Fiber: 3g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg