- In a blender, combine grated coconut, fried gram dal (roasted chana dal), green chilies, garlic cloves, and salt. Grind into a coarse paste without adding water.
- Add a few tablespoons of water and blend again until a thick, smooth paste is achieved.
- Transfer to a serving bowl and let sit for at least 30 minutes to allow flavors to meld before serving.
- Calories:150 kcal25%
- Energy:627 kJ22%
- Protein:3 g28%
- Carbohydrates:10 mg40%
- Sugar:1 mg8%
- Salt:200 g25%
- Fat:12 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Coconut Chutney Recipe – Fried Gram Dal & Green Chilli
Hey everyone! If you’ve ever wondered how to elevate your South Indian breakfasts (or even your evening snacks!), you’re in the right place. This coconut chutney is a staple in my home, and honestly, I don’t think I can have idli or dosa without a generous dollop of it. It’s fresh, flavorful, and comes together in just a few minutes. Let’s get into it!
Why You’ll Love This Recipe
This isn’t just any coconut chutney. The addition of fried gram dal (pottukadalai) gives it a lovely texture and a slightly nutty flavor that really sets it apart. It’s super versatile, incredibly easy to make, and honestly, just tastes like home. Plus, it’s a fantastic way to use up fresh coconut!
Ingredients
Here’s what you’ll need to whip up a batch of this delicious chutney:
- ½ cup grated coconut (about 80g)
- 2 tbsp fried gram dal (pottukadalai) (about 20g)
- 3-4 green chillies (adjust to your spice preference)
- 5 garlic cloves
- Salt to taste
- Few tbsp water (start with 1 tbsp and add more as needed)
Ingredient Notes
Let’s talk ingredients for a sec, because a few things can really make or break this chutney!
Fried Gram Dal (Pottukadalai): This is the secret ingredient! It adds a wonderful texture and subtle nutty flavor. It’s commonly used in South Indian chutneys and snacks. You can find it at most Indian grocery stores, or online.
Coconut: Freshly grated coconut is always best, if you can get it. The flavor is so much brighter. But, if you’re short on time, frozen grated coconut works in a pinch – just make sure to thaw it completely and squeeze out any excess water.
Green Chillies: I usually use green chillies that are medium-hot, but feel free to adjust the quantity depending on how spicy you like things. You can also remove the seeds for a milder chutney. I prefer the long, thin green chillies, but any variety will work.
Step-By-Step Instructions
Alright, let’s make some chutney! It’s seriously simple.
- First, add the grated coconut, fried gram dal, green chillies, garlic cloves, and salt to your blender.
- Now, here’s the trick: start grinding without any water. This helps create a coarse paste initially.
- Once it’s a coarse paste, add a few tablespoons of water – just a little at a time – and blend again until you reach a thick, smooth consistency. You want it to be spreadable, but not watery.
- Transfer the chutney to a serving bowl and let it sit for about 30 minutes. This allows all the flavors to meld together beautifully. Trust me, it makes a difference!
Expert Tips
Want to make this chutney perfect? Here are a few things I’ve learned over the years:
- Consistency is Key: Don’t add too much water at once! It’s easier to add more than to take it away. Aim for a thick, creamy texture.
- Spice it Right: Taste as you go! Add more green chillies if you like it spicier, or a pinch of sugar if you prefer a slightly sweeter chutney.
- Grinding Without Water: Starting without water is crucial for getting that perfect coarse texture. It prevents the chutney from becoming too liquidy right away.
Variations
This recipe is a great base for experimentation!
- Vegan: This recipe is naturally vegan!
- Gluten-Free: It’s also naturally gluten-free.
- Spice Level: Adjust the number of green chillies to control the heat. For a mild chutney, use 1-2 chillies. For a hot chutney, use 5-6! My friend, Priya, loves to add a tiny piece of scotch bonnet pepper for an extra kick.
- Tamarind Twist: My grandmother used to add a small piece of tamarind soaked in warm water for a tangy flavor. It’s delicious!
Serving Suggestions
Okay, now for the fun part – eating! This chutney is amazing with:
- South Indian Breakfast: Idli, dosa, vada – you name it! It’s the perfect accompaniment.
- Snacks: It’s also fantastic with pakoras, cutlets, or even vegetable fritters.
- Rice: A spoonful of this chutney with hot rice is a simple, satisfying meal.
Storage Instructions
Leftover chutney? No problem! Store it in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit as it sits, so you can add a splash of water to loosen it up before serving.
FAQs
Got questions? I’ve got answers!
How long does this chutney stay fresh in the refrigerator?
Up to 3 days in an airtight container.
Can I use desiccated coconut instead of fresh?
You can, but the flavor won’t be quite as vibrant. Thaw frozen coconut completely and squeeze out excess water.
What is fried gram dal/pottukadalai and where can I find it?
It’s split and roasted chickpeas, commonly used in South Indian cuisine. You can find it at Indian grocery stores or online.
Can I make this chutney in a food processor instead of a blender?
Yes, a food processor will work, but you might need to scrape down the sides more often.
Why isn’t water added initially during grinding?
Adding water right away can make the chutney too watery. Starting without water helps create a coarse paste and gives you more control over the consistency.
Enjoy! I hope you love this coconut chutney as much as my family does. Let me know in the comments if you try it, and how it turns out!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
