- 1 cup grated coconut
- 2-3 green chilies (adjust to your spice preference)
- 1/2 cup roasted chana dal (split chickpeas)
- 1 small onion, chopped
- 2-3 cloves of garlic
- A small piece of ginger (optional)
- A handful of fresh coriander leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 tablespoon oil
- Salt to taste
- In a blender or food processor, add the grated coconut, green chilies, roasted chana dal, chopped onion, garlic, ginger (if using), and fresh coriander leaves.
- Add a little water to make it easier to blend, and blend all the ingredients until you get a smooth paste. Add more water if needed to achieve your desired chutney consistency.
- In a small pan, heat the oil over medium heat. Add the mustard seeds, cumin seeds, and a pinch of asafoetida. Allow them to splutter and become aromatic.
- Pour this seasoning (tadka) over the coconut mixture in the blender.
- Add salt to taste and blend once more to combine the seasoning with the coconut chutney.
- Taste the chutney and adjust the salt and spice level if needed by adding more salt or green chilies.
- Transfer the coconut chutney to a serving bowl.
Your delicious coconut chutney is ready to be served as a side dish with dosa, idli, vada, or any other South Indian dish. Enjoy!