Coconut Chutney 🥥 South Indian 🇮🇳 (Nariyal Chutney)

Description

Creamy, fresh, and gently spicy — the dosa/idli essential made in minutes 🌿🍛.
Hook: 10-minute blender sauce with café-style temper ⚡

Ingredients

• 🥥 Fresh grated coconut: 100 g (1 heaped cup / 3.5 oz)
• 🟡 Roasted chana dal (dalia): 25 g (3 tbsp / 0.9 oz)
• 🌶 Green chilies: 1–2, to taste
• 🫚 Ginger: 6 g (1 tsp, chopped / 0.2 oz)
• 🧂 Salt: to taste (≈3 g / ½ tsp)
• 🍋 Lemon juice or tamarind paste: 1 tsp (5 ml / 0.17 fl oz)
• 💧 Cold water: 120–180 ml (½–¾ cup / 4–6 fl oz)
• Tempering (tadka)
• 🛢 Oil (coconut or neutral): 1 tbsp (15 ml / 0.5 fl oz)
• 🌰 Mustard seeds: ½ tsp (2 g)
• ⚪ Urad dal: 1 tsp (3 g)
• 🌶 Dried red chili: 1
• 🍃 Curry leaves: 8–10
• 🟤 Asafoetida (hing): pinch

Preparation

1. 1️⃣ Blend: Add 🥥 coconut, 🟡 dal, 🌶 chili, 🫚 ginger, 🧂 salt, 🍋 lemon/tamarind, and ½ cup cold water. Blend smooth; add more water for a scoopable-to-pourable texture.
2. 2️⃣ Temper: Heat 🛢 oil; crackle 🌰 mustard, then add ⚪ urad dal (light golden), 🌶 red chili, 🍃 curry leaves, 🟤 hing — sizzle 20–30 s.
3. 3️⃣ Finish: Pour temper over chutney, stir, taste salt/acid, and serve with idli, dosa, vada.

Total Time

🕒 Prep: 8 min

🔥 Cook: 2 min

⏳ Total: 10 min

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