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Coconut chutney is an essential side dish in South Indian cuisine, often served with dosa, idli, vada, and uttapam. Made with fresh coconut, roasted chana dal, and a flavorful tempering of curry leaves, this chutney adds a creamy texture and tangy-spicy kick to your meals. Here’s how you can prepare authentic South Indian coconut chutney right at home.

Ingredients

For the chutney:

• Fresh grated coconut – 1 cup

• Roasted chana dal – 2 tbsp

• Green chilies – 2–3 (adjust spice as needed)

• Ginger – ½ inch piece

• Salt – to taste

• Water – as required

For tempering (tadka):

• Oil – 1 tsp

• Mustard seeds – ½ tsp

• Dry red chili – 1 (broken)

• Curry leaves – 6–8

• Asafoetida (hing) – a pinch

Step-by-Step Recipe

1. Prepare the base:
In a blender, add grated coconut, roasted chana dal, green chilies, ginger, and salt. Add a little water and blend into a smooth paste. Adjust water quantity depending on desired thickness.

2. Transfer to a bowl:
Pour the chutney paste into a serving bowl.

3. Prepare tempering:
Heat oil in a small pan. Add mustard seeds and let them splutter. Then add dry red chili, curry leaves, and a pinch of asafoetida. Fry for 20–30 seconds on low flame until fragrant.

4. Combine and serve:
Pour the tempering over the chutney and mix well. Your South Indian–style coconut chutney is ready to serve with hot dosa or idli.

Tips for Extra Flavor

• Add a small piece of tamarind while grinding for tanginess.

• Use ice-cold water for a creamier chutney texture.

• For extra aroma, lightly roast the coconut before grinding.

Serving Suggestions

Coconut chutney pairs best with dosa, idli, vada, uttapam, upma, and even plain steamed rice with a drizzle of ghee.