Coconut Chutney
A creamy, nutty South Indian staple
Why This Recipe Works
A quintessential South Indian accompaniment with a nutty undertone from roasted peanuts. The tempered oil added at the end provides the characteristic aroma and crunch that defines a proper chutney base.
Instructions
Combine the coconut, water, peanuts, green chili, ginger, lime juice, and salt in a blender. Blend until smooth, adding warm water by the tablespoon if the mixture is too thick to circulate.
Heat the oil in a small saucepan over medium-high heat until it shimmers. Add the urad dal and cook until it just starts to brown, about 2 minutes.
Stir in the mustard seeds and cook until they begin to pop and crackle.
Add the red chili and asafetida, swirling the pan for a few seconds. Remove from the heat, add the curry leaves, and cover immediately to trap the steam. Swirl the pan for 1 minute while the leaves crisp in the residual heat.
Pour the hot oil and spice mixture over the chutney in a serving bowl and stir well to combine. Serve immediately while the tempering is fresh and aromatic.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in the refrigerator for up to 1 week; thin with warm water and adjust salt before serving.
What substitutions can I make?
- unsalted roasted peanuts: roasted chana dal
