Authentic Ginger Coconut Chutney Recipe – South Indian Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger Coconut Chutney Recipe – South Indian Delight

Introduction

Oh, chutney! Is there anything more versatile? Seriously, a good chutney can elevate anything – from a simple breakfast of idlis and dosas to a comforting plate of rice. This Ginger Coconut Chutney is a family favorite, and I’m so excited to finally share it with you. It’s a vibrant, flavorful explosion in your mouth, and honestly, once you make it, you’ll be adding it to everything. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally nailed it!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly easy to make. It comes together in under 20 minutes, and requires minimal cooking. The combination of fresh ginger, creamy coconut, and tangy tamarind is just… chef’s kiss. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a perfect addition to any South Indian meal, or honestly, any meal that needs a little zing!

Ingredients

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

• 1.5-2 inch ginger root, peeled and sliced
• 1 tbsp grated coconut (about 25g)
• 1.5 cups chopped coriander leaves (about 35g)
• 1 tbsp split black gram dal (minapa pappu) (about 20g)
• 1 tsp bengal gram (senaga pappu) (about 8g)
• 1 tsp coriander seeds (about 5g)
• 1-2 green chillies (adjust to your spice preference)
• 1-2 dry red chillis
• 1 pinch asafoetida (hing)
• 1 small lemon-sized tamarind
• 2-3 tbsp grated jaggery (about 30-45g)
• 0.25 cup water (about 60ml)
• Salt to taste
• 1 tbsp oil
• 0.5 tsp mustard seeds (about 2g)
• 0.5 tsp split black gram (for tempering) (about 4g)
• 6-7 fresh curry leaves
• 1 tsp oil or ghee (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things make this chutney special.

• Minapa Pappu/Split Black Gram Dal: This adds a lovely nutty flavor and helps with the chutney’s texture. Don’t skip it!
• Senaga Pappu/Bengal Gram: This adds another layer of nuttiness and helps bind everything together.
• Ginger, Coconut & Tamarind: The magic trio! The ginger provides a warm spice, the coconut adds creaminess, and the tamarind gives it that signature tangy kick. Finding the right balance is key – and that’s where a little taste-testing comes in handy!
• Tamarind: I prefer using a lemon-sized ball of tamarind and soaking it in warm water before extracting the pulp. This gives a smoother flavour.
• Jaggery: Jaggery adds a subtle sweetness that balances the spice and tang. You can substitute with brown sugar if needed, but jaggery has a unique flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp oil in a pan. Add the split black gram dal, bengal gram, and coriander seeds. Sauté until they turn golden brown – this usually takes about 2-3 minutes. Keep stirring so they don’t burn!
2. Add the red and green chillies, and a pinch of asafoetida. Sauté for another 30 seconds, then remove from the heat and set aside to cool.
3. In the same pan, add the remaining oil and sauté the sliced ginger until it turns reddish-brown. This takes about 5-7 minutes, and it’s so fragrant. Add the chopped coriander leaves and cook for about a minute until slightly wilted. Let this cool down too.
4. Now for the grinding! Combine the roasted dal mixture, ginger-coriander mixture, grated coconut, tamarind pulp, grated jaggery, and salt in a blender or food processor. Add the water and grind into a coarse paste. You don’t want it completely smooth – a little texture is nice.
5. Time for the tempering! Heat 1 tsp oil or ghee in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the split black gram and curry leaves. Sauté for a few seconds until the curry leaves are crispy.
6. Pour the tempering over the chutney and mix well. And that’s it! Your Ginger Coconut Chutney is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when sautéing the dals and spices. Work in batches if needed.
• Adjust the amount of green chillies to control the spice level.
• Taste and adjust the salt and jaggery as needed. Every tamarind is different!
• For a smoother chutney, add a little more water while grinding.

Variations

• My friend Priya loves adding a small piece of raw mango to her chutney for an extra tangy kick.
• My mom always adds a few mint leaves along with the coriander for a refreshing twist.
• For a richer flavour, use ghee instead of oil for the tempering.

Vegan Adaptation

This recipe is already pretty close to vegan! Just make sure to use oil instead of ghee for the tempering.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use only 1 green chilli or omit it altogether. Remove the seeds from the red chillies.
• Spicy: Add 2-3 green chillies and use more red chillies. You can even add a pinch of chilli powder.

Festival Adaptations (Suitable for South Indian Breakfast/Brunch spreads)

This chutney is a staple during South Indian festivals like Ganesh Chaturthi and Onam. It’s perfect served alongside idlis, dosas, vadas, and pongal as part of a traditional breakfast or brunch spread.

Gluten-Free

This recipe is naturally gluten-free!

Serving Suggestions

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

• With idlis and dosas (obviously!)
• As a spread for sandwiches or wraps
• As a dip for vegetable sticks
• Served with rice and a side of papadums

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

What is the best way to store leftover chutney?

Store it in an airtight container in the refrigerator. It might thicken slightly as it chills, so you can add a tablespoon of water and mix well before serving.

Can I make this chutney ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.

What is asafoetida (hing) and can I substitute it?

Asafoetida has a pungent aroma, but it adds a unique savory flavor to the chutney. If you can’t find it, you can omit it, but it does make a difference.

What type of chilies are traditionally used in this chutney?

Traditionally, a combination of green chilies and dry red chilies are used. The type of green chilies varies depending on the region, but any medium-hot green chili will work.

Can I adjust the consistency of the chutney?

Absolutely! Add more water for a thinner consistency, or less water for a thicker consistency.