Authentic Coconut Chutney Recipe – Bengal Gram & Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Authentic Coconut Chutney Recipe – Bengal Gram & Kashmiri Chili

Hey everyone! If you’re anything like me, you live for a good chutney. It just elevates everything, doesn’t it? Especially South Indian breakfasts like dosa, idli, and uttapam. Today, I’m sharing my go-to recipe for a vibrant, flavorful Coconut Chutney made with Bengal gram and Kashmiri chilies. It’s a little different than your standard coconut chutney, and trust me, it’s SO good. I first made this when I was trying to recreate a chutney I had at a small restaurant in Bangalore, and after a few tries, I think I nailed it!

Why You’ll Love This Recipe

This chutney is a fantastic blend of textures and tastes – creamy from the coconut, a little nutty from the Bengal gram, and a beautiful, mild heat from the Kashmiri chilies. It’s surprisingly easy to make, comes together in just 15 minutes, and is a guaranteed crowd-pleaser. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 2 tablespoons roasted Bengal gram (bhuna chana dal) – about 30g
• 4 to 5 garlic cloves
• 3 to 4 Kashmiri dried red chilies
• 1 teaspoon seedless tamarind – about 5g
• 1/4 cup roughly chopped onions – about 30g
• 2 tablespoons desiccated coconut – about 20g
• Salt as required
• 3 tablespoons water – about 45ml

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Roasted Bengal Gram (Bhuna Chana Dal): Nutritional Benefits & Flavor Profile

Roasted Bengal gram, or bhuna chana dal, is the secret to this chutney’s unique texture and subtle nutty flavor. It adds a lovely thickness without needing a ton of coconut. It’s also a great source of protein and fiber! You can easily find it at Indian grocery stores.

Kashmiri Dried Red Chilies: Color, Heat & Regional Significance

Kashmiri chilies are famous for their vibrant red color and mild heat. They add a beautiful hue to the chutney without making it overwhelmingly spicy. They’re a staple in Kashmiri cuisine, and honestly, they just make everything look more appetizing! If you can’t find them, see the FAQ section for substitutions.

Desiccated Coconut: Fresh vs. Dried – What to Use

I usually use desiccated coconut for convenience, but fresh coconut definitely works too! If using fresh, about ½ cup grated fresh coconut would be a good substitute for the 2 tablespoons of desiccated. Just be aware that fresh coconut will make the chutney a little thinner.

Tamarind: The Sour Element – Pulp vs. Paste

Tamarind provides that lovely tangy counterpoint to the sweetness of the coconut. I prefer using seedless tamarind for ease, but you can use tamarind pulp or paste. If using pulp, soak it in warm water for about 10 minutes and squeeze out the extract. If using paste, start with ½ teaspoon and adjust to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and roughly chop your onions and garlic. If you’re using dried red chilies, soak them in warm water for 20-30 minutes to soften them up. This step is optional, but it makes them easier to blend.
2. If you soaked the chilies, go ahead and deseed them if you prefer a milder chutney.
3. Now, add the roasted Bengal gram, garlic, soaked chilies (and their soaking water – about 1-2 tablespoons), tamarind, chopped onions, desiccated coconut, salt, and water to your blender.
4. Blend everything together until you get a super smooth, thick consistency. You might need to add a little more water, a tablespoon at a time, to get it just right.
5. Give it a taste and adjust the seasoning as needed. More salt? A touch more tamarind for tang? It’s all up to you!
6. Serve immediately with your favorite South Indian breakfast or snack. Leftovers can be stored in the fridge for 1-2 days.

Expert Tips

• For a smoother chutney: Make sure your blender is powerful enough to grind the Bengal gram completely. If not, you might need to soak the Bengal gram for 30 minutes before blending.
• Adjust the water carefully: Adding too much water will result in a runny chutney. Start with less and add more as needed.
• Taste as you go: Don’t be afraid to adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Spice Level Adjustment: Mild to Fiery: Control the heat by adjusting the number of chilies you use and whether or not you remove the seeds.
• Regional Variations: South Indian vs. Maharashtrian Styles: My friend’s mom, who’s from Maharashtra, adds a tiny pinch of asafoetida (hing) to her chutney for a unique flavor. It’s delicious!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With crispy dosas
• Alongside fluffy idlis
• Spread on warm uttapam
• As a dip for vegetable pakoras

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 1-2 days. The color might fade slightly, but the flavor will still be fantastic.

FAQs

What is the shelf life of this chutney?

Best enjoyed fresh, but it will last 1-2 days in the fridge.

Can I use fresh coconut instead of desiccated coconut?

Absolutely! Use about ½ cup of grated fresh coconut.

Can I make this chutney ahead of time?

Yes, you can make it a day in advance. The flavors will meld together even more!

What can I substitute for Kashmiri chilies if I don’t have them?

You can use a mix of other dried red chilies, but be mindful of the heat level. Start with a smaller amount and taste as you go.

How can I adjust the consistency of the chutney?

Add more water for a thinner chutney, or more desiccated coconut for a thicker one.