Coconut Chana Dal Chutney Recipe – Authentic South Indian Dip

Last Updated on 4 months by Neha Deshmukh

Coconut Chana Dal Chutney Recipe – Authentic South Indian Dip

Hey everyone! If you’re anything like me, you live for a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing a family favorite – Coconut Chana Dal Chutney. It’s a vibrant, flavorful dip that’s perfect with idli, dosa, vada, or even a simple rice and lentil meal. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This chutney is a beautiful balance of textures and tastes. You get the sweetness from the coconut, the nutty crunch from the chana dal, a lovely tang from the tamarind, and a kick from the red chillies. It’s incredibly versatile and comes together surprisingly quickly. Plus, the aroma while the tempering sizzles? Divine! It’s a little slice of South India in your kitchen.

Ingredients

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

• 1 cup grated coconut (about 150g)
• 1 cup roasted chana dal (split chickpeas) (about 200g)
• 1 or 2 dry red chillies (adjust to your spice preference)
• 1 teaspoon chopped ginger (about 5g)
• 2 to 3 garlic cloves
• 1 teaspoon tamarind paste (about 5g)
• Salt as required (start with ½ teaspoon and adjust)
• ½ – ¾ cup water (120-180ml)
• 1 tablespoon oil (15ml)
• 1 teaspoon mustard seeds (about 5g)
• 1 teaspoon cumin seeds (about 5g)
• 1 pinch asafoetida (hing) (a tiny pinch!)
• 1 sprig curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this chutney.

• Chana Dal: This is the star when it comes to texture. Roasting the chana dal is essential – it gives it that lovely nutty flavor and helps it blend smoothly. You can buy pre-roasted chana dal, or roast it yourself (see FAQs!).
• Red Chillies: I usually use Byadagi chillies for a vibrant color and mild heat. But you can use any dry red chillies you like. Kashmiri chillies are great for color with very little spice, while Guntur chillies will give you a serious kick!
• Tempering (Tadka): The tempering is what really brings everything together. Regional variations are huge here! Some families add a tiny bit of sugar to the tempering, others use different oils. Feel free to experiment! My family always uses coconut oil for a more authentic flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s blend the chutney. In a blender, combine the grated coconut, roasted chana dal, red chillies, ginger, garlic, tamarind, salt, and about ½ cup of water.
2. Blend everything until you get a smooth, thick paste. Add more water, a tablespoon at a time, if needed to reach your desired consistency.
3. Now, pour the chutney into a heatproof bowl. We’re going to temper it!
4. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. Let them crackle – this is important!
5. Next, add the cumin seeds and fry for about 30 seconds, until they become fragrant.
6. Carefully add the asafoetida and curry leaves. Fry for just a few seconds, until the curry leaves turn crispy. Be careful not to burn the asafoetida!
7. Immediately pour the hot tempering over the chutney. You’ll hear a lovely sizzle!
8. Give everything a good mix. And that’s it! Your Coconut Chana Dal Chutney is ready to serve.

Expert Tips

• Don’t skip the roasting of the chana dal! It makes a huge difference.
• Taste the chutney and adjust the salt and chilli levels to your liking.
• The tempering should be hot when you pour it over the chutney – this helps release the flavors.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder chutney, remove the seeds from the red chillies. For a hotter chutney, add more chillies or use spicier varieties.
• Festival Adaptations: This chutney is a staple during Ganesh Chaturthi and Onam. My friend makes a slightly sweeter version for Onam, adding a teaspoon of jaggery to the blender.
• My Family’s Twist: My aunt always adds a small piece of stone flower (kalpasi) to the tempering for a unique smoky flavour.

Serving Suggestions

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

• With hot idli and sambar. It’s a classic pairing!
• As a dip for crispy dosa.
• Alongside medu vada.
• Spread on sandwiches or wraps for a flavourful kick.
• Even with rice and a drizzle of ghee!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. The flavour might intensify over time. You can also freeze it in small portions for longer storage.

FAQs

Let’s answer some common questions:

• What is the best way to roast Chana Dal for this chutney? You can dry roast it in a pan over medium heat for about 5-7 minutes, stirring constantly, until it turns golden brown and fragrant. Or, spread it on a baking sheet and roast in a preheated oven at 180°C (350°F) for about 8-10 minutes.
• Can I use frozen grated coconut? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using.
• How can I adjust the consistency of the chutney? Add more water, a tablespoon at a time, to thin it out. If it’s too thin, you can add a little more roasted chana dal.
• What is asafoetida (hing) and can I substitute it? Asafoetida has a pungent smell, but it adds a unique savory flavour to the chutney. If you can’t find it, you can omit it, but it does make a difference.
• Can this chutney be made ahead of time? Yes, you can make the chutney base ahead of time and store it in the refrigerator. Just do the tempering right before serving for the best flavour.