Coconut Chutney

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, gather all your ingredients. Using a knife and cutting board, grate 1.5 cups of fresh coconut or chop it into small pieces. Peel and roughly chop 1 inch of ginger. Deseed 1 medium green chilli if you prefer less spice, then chop it roughly. Keep your blender/mixer grinder and small tempering pan ready.

2. 02

   Grind the Chutney Base

   Add the chopped fresh coconut, chopped green chilli, and chopped ginger into your blender jar. Add 0.75 tsp of salt. Pour in 0.75 cup (180ml) of water.

3. 03

   Blend to a Smooth Paste

   Close the blender lid securely. Blend the mixture on high speed for 2-3 minutes until it forms a smooth, creamy paste. You might need to stop once or twice to scrape down the sides of the jar with a spoon to ensure everything is blended evenly. The chutney should be thick but pourable.

4. 04

   Transfer Chutney

   Carefully open the blender jar and pour the ground coconut chutney into a serving bowl. Set this aside while you prepare the tempering.

5. 05

   Heat Oil for Tempering

   Place the small tempering pan (tadka pan) on your stove over medium heat. Add 1 tbsp of cooking oil to the pan. Let the oil heat up for about 1 minute until it shimmers slightly.

6. 06

   Add Mustard Seeds

   Once the oil is hot, add 0.5 tsp of mustard seeds to the pan. Watch them carefully. They will start to splutter and pop within 15-30 seconds. This means they are cooked.

7. 07

   Add Urad Dal and Curry Leaves

   Immediately after the mustard seeds start spluttering, add 1 tsp of urad dal to the pan. Stir continuously with a spoon for about 30-45 seconds. The urad dal will turn light golden brown. Then, add 8-10 fresh curry leaves to the pan. Be careful, as they might splutter and sizzle loudly for a few seconds.

8. 08

   Cook Tempering Until Fragrant

   Continue to stir the tempering mixture for another 15-20 seconds until the curry leaves become slightly crisp and fragrant. The urad dal should be a nice golden brown color. Do not let it burn.

9. 09

   Pour Tempering Over Chutney

   Carefully remove the tempering pan from the heat. Immediately pour the hot tempering mixture (oil, mustard seeds, urad dal, and curry leaves) directly over the prepared coconut chutney in the serving bowl. You will hear a satisfying sizzle.

10. 10

    Serve

    Gently stir the tempering into the chutney with a spoon to mix everything well. Your delicious South Indian Coconut Chutney is now ready to be served! It pairs wonderfully with idli, dosa, or vada.