Recipe – Coconut Chutney


Prep Time: 10 Minutes

Cook Time: 2 Minutes

Serves: 2


  • Coconut: Grated, 1 cup
  • Roasted Chana dal (Dalia): ¼ Cup
  • Ginger, green chili: Chopped or paste, 1 teaspoon
  • Curd: 1 Tablespoon
  • Salt: ½ Tablespoon or to taste
  • Oil: 1 Teaspoon
  • Mustard Seeds: ½ Teaspoon
  • Curry Leaves: 4-5
  • Dried Red chili: 1, broken into 2 pieces.
  • Water: ¼ cup or as required


  • Blend coconut, roasted chana dal, ginger, green chili, salt and water into a smooth paste.
  • Add Curd and blend again.
  • Take out the paste into a bowl.
  • In a small pan, heat oil and add mustard seeds, when it splutters, add curry leaves and dried red chili. Sauté for 1 minute and turn off the heat.
  • Pour the tadka (tempering) on top of the paste and cover it with a plate or lid.
  • After 1 minute, remove the cover and mix well.


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