Coconut Chutney
An authentic vegetarian recipe from Andaman And Nicobar Islands, India
Cook Time
10 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Fresh coconut, grated
30g Roasted chana dal (dalia)
3piece Green chillies
10g Ginger
2piece Garlic cloves
15g Fresh coriander leaves
15ml Lemon juice
5g Salt
60ml Water
15ml Coconut oil
4g Mustard seeds
2piece Dried red chillies
8piece Curry leaves
5g Urad dal (split black gram)
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Break open a fresh coconut and grate the white flesh. Fresh coconut is essential — desiccated coconut will not give the same creamy, moist texture.
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In a blender, combine grated coconut, roasted chana dal, green chillies, ginger, garlic, fresh coriander leaves, lemon juice, and salt.
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Add 60 ml of water and blend to a smooth, thick paste. Add more water a tablespoon at a time if needed to help blending, but keep the chutney thick.
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Taste and adjust salt and lemon juice. Transfer to a serving bowl.
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Prepare the tempering (tadka): heat coconut oil in a small pan over medium heat.
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Add mustard seeds and let them splutter completely. Add urad dal and fry for 30 seconds until golden.
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Add dried red chillies (broken in half) and curry leaves. They will splutter — stand back. Fry for 20 seconds until the curry leaves are crisp.
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Pour the hot tempering immediately over the coconut chutney. The sizzle and aroma will infuse into the chutney.
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Stir gently to mix the tempering through the chutney. Serve immediately or refrigerate for up to 2 days.
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Chef's Tips
Fresh coconut is non-negotiable for authentic coconut chutney — the flavour and texture of fresh coconut cannot be replicated with desiccated or frozen coconut.
Roasted chana dal acts as a thickener and adds a subtle nuttiness; it also helps the chutney hold its texture without becoming watery.
Coconut oil in the tempering reinforces the coconut flavour and is the traditional choice in coastal South Indian and island cooking.
The chutney thickens as it sits; add a splash of water and stir before serving if it has been refrigerated.
About This Dish
Coconut Chutney is a traditional vegetarian dish from Andaman And Nicobar Islands, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh coconut is non-negotiable for authentic coconut chutney — the flavour and texture of fresh coconut cannot be replicated with desiccated or frozen coconut. - Roasted chana dal acts as a thickener and adds a subtle nuttiness; it also helps the chutney hold its texture without becoming watery. - Coconut oil in the tempering reinforces the coconut flavour and is the traditional choice in coastal South Indian and island cooking. - The chutney thickens as it sits; add a splash of water and stir before serving if it has been refrigerated.
Category
Vegetarian
Cook Time
10 mins
Servings
4 servings
Difficulty
Easy