Coconut Chutney

Name: Coconut Chutney
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 8–10 curry leaves; 4–5 green chillies, slit; 30 g/1 oz chana dal (or roasted chana dal); 1 tbsp rapeseed/canola oil; salt, to taste; 20 g/¾ oz fresh root ginger, peeled and grated; 200 g/7 oz fresh coconut (skinless), grated; 2 tbsp rapeseed/canola oil; 1 tsp mustard seeds; pinch of asafoetida; 2 dried red chillies

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Coconut chutney is a popular dip in southern India that is served with most snacks and dosa. This is a very simple way to make it at home.

Ingredients

2 tbsp rapeseed/canola oil
8–10 curry leaves
4–5

Asia
India
Side dish
Vegan
Gluten-free

Method

Heat the oil in a saucepan over a medium heat. Add the curry leaves, green chillies, chana dal, ginger and grated coconut, and sauté for 8–10 minutes. Remove from the heat and transfer to a bowl to cool.

Transfer the cooled mixture to a blender and blitz to a fine paste, adding a little water if required. Transfer to a bowl.

For the tempering, heat the oil in a small pan over a