Coconut Chutney

Name: Coconut Chutney
Prep time: 20 min
Total time: 20 min
Yield: Makes About 1¼ Cups (300 g)
Cuisine: Indian
Ingredients: 1⅓ cups (125 g) grated coconut, fresh or frozen and thawed; ½ green chili, seeded if desired; 2 teaspoons minced ginger; ½ cup (120 ml) warm water, plus more as needed; ¼ cup (36 g) unsalted roasted peanuts; 2 teaspoons neutral oil, such as avocado or sunflower; 2 teaspoons neutral oil, such as avocado or sunflower; 1 teaspoon black mustard seeds; 1 teaspoon split white urad dāl; 2 teaspoons fresh lime juice (½ lime); 2 teaspoons fresh lime juice (½ lime); 2 teaspoons neutral oil, such as avocado or sunflower; ½ to ¾ teaspoon salt, or to taste; Pinch of asafetida, optional; 1 whole dried red chili, optional; 6 to 8 fresh curry leaves, torn

Preparation info

Makes About
1¼ Cups

Difficulty
Easy
Ready in
20 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

This is a popular South Indian chutney that’s so delicious I could swim in it. I also like to serve it with Crispy Masālā Dosā Rolls. The peanuts give it a subtle nuttiness, but roasted chanā dāl (split black gram) is more traditional and can be used in its place.

Ingredients

1⅓ cups (125 g) grated coconut, fresh or frozen and thawed
½ cup (120

Asia
India
Preserve
Gluten-free
Vegan

Method

In a blender, combine the coconut, water, peanuts, green chili, ginger, lime juice, and salt. Blend until smooth, adding additional warm water 1 tablespoon at a time, if needed. Transfer to a serving bowl.
Heat the oil in a small saucepan over medium-high heat. Add the urad dāl and cook until just starting to brown, about 2 minutes, then add the mustard seeds