Coconut Chutney Recipe Recipe

Name: Coconut Chutney Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon; or neutral oil (0.5 ounce; 15g); 2 tablespoons; , a.k.a. yellow split lentils (1 ounce; 30g); 1 1/2 cups finely shredded unsweetened desiccated coconut (4.6 ounces; 130g); 2/3 to 1 1/3 cups (156 to 312ml) hot water; 1 1/2 teaspoons seedless; , not concentrate (0.3 ounce; 10g); 1 teaspoon (5g) sugar; 1/2 teaspoon (1g); Kosher salt, to taste; 2 tablespoons ghee or neutral oil (1 ounce; 30g); 1 teaspoon (5g); , a.k.a. split black gram lentils; 1 teaspoon (5g) black mustard seeds; 1 pinch ground asafetida

Servings: persons

1 tablespoon
or neutral oil (0.5 ounce; 15g)
2 tablespoons
, a.k.a. yellow split lentils (1 ounce; 30g)
1 1/2 cups finely shredded unsweetened desiccated coconut (4.6 ounces; 130g)
2/3 to 1 1/3 cups (156 to 312ml) hot water
1 1/2 teaspoons seedless
, not concentrate (0.3 ounce; 10g)
1 teaspoon (5g) sugar
1/2 teaspoon (1g)
Kosher salt, to taste
2 tablespoons ghee or neutral oil (1 ounce; 30g)
1 teaspoon (5g)
, a.k.a. split black gram lentils
1 teaspoon (5g) black mustard seeds
1 pinch ground asafetida

1
Heat ghee and chana dal in a small skillet over medium-high heat. Toast dal until fragrant and golden. Set aside.
2
In a blender, combine coconut, hot water, tamarind paste, sugar, chili powder, and toasted chana dal. Blend until smooth, adding more water if needed to achieve a thick, hummus-like consistency. Season with kosher salt to taste. Transfer coconut chutney to a serving bowl.
3
Heat ghee and urad dal in a small skillet over medium-high heat. Once dal is lightly toasted, add mustard seeds and asafetida and fry until seeds begin to pop. Pour entire mixture over chutney and serve immediately. The chutney will keep for 2 to 3 days in the refrigerator (see note).

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon, or neutral oil (0.5 ounce; 15g), 2 tablespoons, , a.k.a. yellow split lentils (1 ounce; 30g), and more.

Yes, Coconut Chutney Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chutney Recipe

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