Coconut Chutney Is One of the World’s Most Extraordinary Sauces. Here’s How to Make It.

Prep: 10 mins

Cook: 10 mins

Difficulty: Easy

Servings: 2 Servings

oconut chutney is the quintessential South Indian condiment. It’s usually served with idlis, dosas, or fried appetizers, but is equally delicious on a sandwich or just mixed with hot rice. The majority of the chutneys made in my family use chana dalia (roasted split chickpeas) to give the chutney body, but you can sub in blanched almonds or leave them out for a perfectly tasty chutney.

Ingredients

3/4 cup fresh, frozen, or dried unsweetened grated or shredded coconut
1 (1-inch) piece fresh ginger
1/2 small red onion or 1 large shallot
3 tablespoons chana dalia (roasted split chickpeas, see Recipe Notes)
2 to 3 fresh green Indian or serrano chiles
2 cups packed fresh cilantro leaves and tender stems
2 tablespoons freshly squeezed lemon juice, plus more as needed
1/4 teaspoon kosher salt, plus more as needed
1/4 to 1/2 cup water
1/4 cup plain yogurt
1 teaspoon canola or vegetable oil
1/2 teaspoon black mustard seeds
Pinch asafetida (hing) powder
1/2 teaspoon skinned urad dal (dried split matpe beans)
3 fresh curry leaves
1 dried red chile, such as Guntur Sannam, cayenne, or arbol (optional)

Instructions

Thaw 3/4 cup grated frozen coconut, or add a little hot water to 3/4 cup dried coconut to plump up and rehydrate. Peel and thinly slice 1-inch piece fresh ginger. Quarter 1/2 small red onion or 1 large shallot. Trim the stems from 2 to 3 Indian green or serrano chiles.
Place 3 tablespoons roasted chana dal in a blender and blend into a powder. Add the ginger, onion or shallot, green chiles, and coconut. Blend, adding a little water as needed to get the blades moving, until a coarse paste forms.
Add 2 cups packed cilantro leaves, 2 tablespoons lemon juice, and 1/4 teaspoon kosher salt. Add in just enough water to get the blades moving, 1/4 to 1/2 cup depending on the blender, scraping down the sides of the blender jar as needed. The chutney is ready when it has a creamy, paste-like consistency but still has some texture from the shredded coconut. Blend in more water if you desire a thinner consistency. Add 1/4 cup plain yogurt and blend to combine.
Transfer the chutney to a bowl. Taste and season with more kosher salt as needed. The chutney can be served at this point, but if you have more time, proceed to the next step.
Heat 1 teaspoon canola oil in a small saucepan over medium heat until shimmering. Add in 1 black mustard seed. When it sizzles and pops, add 1/2 teaspoon black mustard seeds and a pinch of asafetida powder. Immediately cover the pan when the mustard seeds start popping. When the popping starts to subside, add 1/2 teaspoon skinned urad dal. Stir to coat with the oil and reduce the heat to medium-low. Cook, stirring often so they evenly toast, until they turn a reddish golden-brown color and smell nutty.
Rub 3 fresh curry leaves between your fingers a little to release their natural oils and drop them and the dried chile if desired (break it in half with your hands first) into the pan. Immediately cover the pan, as moisture from curry leaves will cause the oil to spurt. Once the sputtering stops, stir to evenly coat everything with oil and continue to fry for 10 to 15 seconds. Turn off the heat.
Pour the spiced oil over the chutney. Taste for season with kosher salt and lemon juice as needed. Serve with dosa or as a condiment to any meal. Also goes great on tacos, sandwiches, or eggs.