Baking Hermann
Recipes

Coconut Chutney

This Coconut Chutney is the ideal condiment to serve alongside Idli Sambar, a traditional South Indian breakfast. Dipping the fluffy idli into the soothing chutney, with bursts of nutty flavours from the tempered urad dal was one of the first experiences that convinced me of the ingenious way of Indian cooking, with its many layers of flavours and textures.

This Coconut Chutney is the ideal condiment to serve alongside Idli Sambar, a traditional South Indian breakfast. Dipping the fluffy idli into the soothing chutney, with bursts of nutty flavours from the tempered urad dal was one of the first experiences that convinced me of the ingenious way of Indian cooking, with its many layers of flavours and textures.

Substitute Raw Coconut

Instead of opening a raw coconut, you can also use desiccated coconut. Just keep in mind to add a little more water as instructed below.

Idli Sambar

Serve this alongside Idli & Sambar for a traditional Indian breakfast.

Storage

You can keep the chutney for 1-2 days in the fridge.

serves 4

Ingredients

Coconut Chutney

  • 1 tbsp chana dal

  • 1 raw coconut (or 40g desiccated coconut)

  • 1 green chilli

  • 20g ginger

  • 1/2 tsp cumin seeds

Temper

Method

In a frying pan, toast the chana dal on medium heat until golden. Don’t rush this, you want it to be well-roasted since raw chana dal is difficult to digest. Then let it cool off slightly while you proceed with the raw coconut, if using.

Hold the coconut over a bowl and use a rolling pin (it might leave dents on the wood) or the back of a steady knife to knock firmly onto the centre of the shell, turning the coconut to go around the equator. After a minute or so a crack will appear and you can carefully open it to catch the coconut water in the bowl. Use a butter knife to wiggle loose the flesh from the shell (patience, you’ll need to go all around the coconut a few times before it pops loose), then use a vegetable peeler to peel the brown skin. Finely grate the coconut until you have 125g and transfer to the jug of a blender. Trim the chilli and peel the ginger, then add both to the jug along with the toasted chana dal, cumin seeds, 3/4 tsp salt and 150 ml water and blend it into a thick chutney, adding more water if needed.

For the temper, heat the oil in a small frying pan, then add the mustard seeds and fry until they sizzle vigorously. Add the urad dal and, once it’s golden, tip in the chilli, curry leaves and asafoetida. When the curry leaves are crispy, turn off the heat and pour the temper over the chutney.

Storage: Refrigerate for 1-2 days

As an Amazon Associate I receive a small commission from affiliate links on this page.

Coconut Chutney

This Coconut Chutney is the ideal condiment to serve alongside Idli Sambar, a traditional South Indian breakfast. Dipping the fluffy idli into the soothing chutney, with bursts of nutty flavours from the tempered urad dal was one of the first experiences that convinced me of the ingenious way of Indian cooking, with its many layers of flavours and textures.
Active Time 25 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

Coconut Chutney

  • 1 tbsp chana dal
  • 1 raw coconut (or 40g desiccated coconut)
  • 1 green chilli
  • 20 g ginger
  • 1/2 tsp cumin seeds

Temper

Instructions
 

  • In a frying pan, toast the chana dal on medium heat until golden. Don’t rush this, you want it to be well roasted since raw chana dal is difficult to digest. Then let it cool off slightly while you proceed with the raw coconut, if using.
  • Hold the coconut over a bowl and use a rolling pin (it might leave dents on the wood) or the back of a steady knife to knock firmly onto the centre of the shell, turning the coconut to go around the equator. After a minute or so a crack will appear and you can carefully open it to catch the coconut water in the bowl. Use a butter knife to wiggle loose the flesh from the shell (patience, you’ll need to go all around the coconut a few times before it pops loose), then use a vegetable peeler to peel the brown skin. Finely grate the coconut until you have 125g and transfer to the jug of a blender. Trim the chilli and peel the ginger, then add both to the jug along with the toasted chana dal, cumin seeds, 3/4 tsp salt and 150 ml water and blend it into a thick chutney, adding more water if needed.
  • For the temper, heat the oil in a small frying pan, then add the mustard seeds and fry until they sizzle vigorously. Add the urad dal and, once it’s golden, tip in the chilli, curry leaves and asafoetida. When the curry leaves are crispy, turn off the heat and pour the temper over the chutney.

Notes

Storage: Refrigerate for 1-2 days

Video

Print Recipe

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Recipes

Peanut Spread

Peanut Spread

Previously, I've made tofu out of chickpeas, green peas, red lentils, black beans and, the traditional one, soybeans. Which is another way of saying that you can make tofu out of pretty much any legume. If you'd like to know more about this, check out my Any Legume...

Çiğ Köfte (Turkish Bulgur Balls)

Çiğ Köfte (Turkish Bulgur Balls)

Who would have thought that the Turkish Health Ministry would play a part in creating one of the country's most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a...

Curry Leaves Ice Cubes

Curry Leaves Ice Cubes

Curry leaves grow in abundance in India and are easily available in most shops for a few rupees. But if you live elsewhere you might find it difficult to source them. The trouble is that curry leaves are an incredibly aromatic and delicious addition to Indian food....

Kenyan Chapati

Kenyan Chapati

These flakey flatbreads are the perfect companion to Ndengu, a rich Kenyan mung bean curry. Although called chapati, it is similar to Indian Laccha Paratha, one of the many cross-cultural influences from the Indian subcontinent that workers brought to Kenya in the...

Ndengu (Kenyan Mung Bean Curry)

Ndengu (Kenyan Mung Bean Curry)

In the 19th century, thousands of Indian workers were employed in Kenya to build a vast local railway network. They brought with them their own food culture and used ingredients and cooking methods to create dishes that felt close to home. Today, many Kenyan dishes...

Hazelnut Tofu (Hazelnut Dofu)

Hazelnut Tofu (Hazelnut Dofu)

Imagine the flavour of roasted nuts captured into a creamy pudding. That's what Hazelnut Dofu is all about. It's inspired by Goma Dofu, a traditional Japanese appetiser that is made with sesame seeds and kuzu starch. But you can follow the same method and turn any nut...

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)

During my search for traditional plant-based dishes from around the world two themes reappear time and again. Religion and poverty. Both of these have long shaped food cultures towards naturally vegan options. Potaje de Garbanzos is a great example. The comforting...

Coconut Milk (1 Ingredient)

Coconut Milk (1 Ingredient)

Making your own coconut milk from scratch might seem futile. After all, it's easily available in cans in most stores. However, many brands use added thickeners and stabilisers to give the coconut milk a creamy texture that doesn't separate, and even organic coconut...

Ugali (Tanzanian Maize Meal)

Ugali (Tanzanian Maize Meal)

Across the African Great Lakes region, you'll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it's known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the...

Pani Walalu (Sri Lankan New Year Sweet)

Pani Walalu (Sri Lankan New Year Sweet)

Sinking your teeth into Pani Walalu is a textural delight as much as it is a flavourful sensation. Crispy and sweet on the outside, soft and slightly savoury on the inside, these fermented urad dal sweets are an unusual but extremely satisfying treat. They are...

Tahdig-Inspired Crispy Saffron Rice

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it's made with butter and/or yoghurt, but I've always been craving a naturally plant-based version of this crispy rice....

How to Bloom Saffron

How to Bloom Saffron

Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise...