Vegan Masala Recipe
Coconut Chutney Recipe
Fresh coconut, roasted chana dal and green chilli blend into a cool, creamy chutney, finished with sizzling mustard seeds and curry leaves. It is the classic partner for dosa, idli and vada.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
This chutney is ground smooth, then finished with a quick tempering for a clean, balanced edge. It sits well beside idli, dosa, or a plate of vada.
Serving idea
Best served simply
Serve with hot idli, crisp dosa, or medu vada, with sambar on the side.
Recipe-specific guidance
Why this method works
Fresh coconut supplies body while roasted gram or nuts keep the chutney creamy rather than watery. The hot tempering is poured over at the end, carrying mustard, chilli and curry-leaf aroma across the cool chutney.
Cues to watch for
- •Add water gradually while blending; the chutney should be spoonable, not runny.
- •Mustard seeds should pop before curry leaves enter the hot oil.
- •Stand back when adding curry leaves because their moisture makes the oil spit.
Useful substitutions
- •Unsweetened frozen coconut is the closest substitute for fresh.
- •Roasted peanuts give a stronger flavour than roasted gram.
- •Use lime or lemon only in small amounts so acidity does not dominate.
Storage and reheating
Refrigerate immediately and use within two days. Stir in a spoonful of water if it thickens, but discard it if the aroma becomes sour or fermented.
Cook the recipe
Method
- 1
In a chutney grinder or small blender jar, combine ½ cup fresh grated coconut, 1 or 2 green chilies, and ½ inch ginger.
- 2
Add 2 tablespoons roasted chana dal and salt to taste, then pour in 3 to 4 tablespoons water.
- 3
Grind to a smooth or slightly coarse chutney, adding a little more water only if needed.
- 4
Transfer the chutney to a serving bowl.
- 5
Heat ½ tablespoon oil in a small pan over medium heat.
- 6
Add ½ teaspoon mustard seeds and let them start to splutter.
- 7
Stir in ½ teaspoon urad dal and ½ teaspoon cumin seeds, if using, and fry until the urad dal turns light golden.
- 8
Add 9 to 10 curry leaves, 1 dry red chili, and 1 pinch asafoetida.
- 9
Fry for a few seconds, just until the curry leaves crisp and the spices smell fragrant; do not let the red chili darken.
- 10
Pour the tempering over the chutney and mix well before serving.
A few useful notes
Notes
- This chutney should be spoonable, not runny. Start with the lower amount of water and add more only if the grinder needs it.
- Fresh coconut gives a softer, cleaner taste; desiccated coconut works too, but the chutney will be a little less delicate.
- The roasted chana dal helps the chutney hold body and gives a mild nutty note. It can be left out, but the chutney will be thinner.
- Keep leftovers in the fridge for up to 3 days in a covered container. Stir before serving, since the chutney may thicken after chilling.
- If serving later, add a spoon or two of water and adjust salt after refrigeration. The tempering can be made fresh if you want the curry leaves crisp again.
Gather everything first
Ingredients
- ½ cup fresh grated coconut (tightly packed) or ½ cup desiccated coconut
- 1 or 2 green chilies (or ½ teaspoon chopped green chilies or serrano or Anaheim pepper)
- ½ inch ginger (optional, or substitute with 1 to 2 small garlic cloves)
- 2 tablespoons roasted chana dal (optional)
- 1 tsp salt
- 3 to 4 tablespoons water (or as needed for grinding)
- ½ tablespoon oil (sesame, peanut, coconut, sunflower, or any neutral oil)
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (split and husked black gram)
- ½ teaspoon cumin seeds (optional)
- 9 to 10 curry leaves (or 1 sprig of curry leaves)
- 1 pinch asafoetida (hing)
- 1 dry red chili (broken with seeds removed)
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