Coconut-Lentil Chutney

  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Serves: 2,Yield: 2cups of chutney

    • About This Recipe

    “This is a one really easy and incredibly tasty chutney. This is my mom’s recipe and no one makes it better, honest 🙂 Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.”

    Ingredients

  • 1/2 largecoconut, grated
  • 2tablespoons bengal gram dal (split dried chickpeas) or 2tablespoonschanna dal( dried chickpeas)
  • 3green chilies
  • 3/4 cupwater
  • 1teaspoonvegetable oil
  • 1teaspoonmustard seeds
  • 1teaspoonsplit Urad Dal( split black gram)
  • 3curry leaves

    • Directions

  • In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
  • After it cools, grind it with grated coconut, green chillies and salt in a mixer.
  • Slowly add water while grinding.
  • The consistency of the mixture should be akin to that of ketchup.
  • Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
  • When the mustard sputters, add this to the ground coconut mixture.
  • Serve this chutney with idlis or dosas.

    • Reviews

  • “This was good i tried with and without the tamrin. it is better tasting with the tamrin i used paste in mine”

  • “I added a lime size ball of tamarind while grinding.the resultant taste was excellent; just like the one we get at the udipi restuarant here in Mumbai.”

  • “very good recipe. my husband made this to go along with masala dosa and sambar for our dinner tonight. it was a perfect complement to a delicious south indian dinner.”

  • “Awesome, Anu. I took Charisma’s suggestion regarding the urad dal and salt. Both of the dals add a wonderful richness to this chutney. Also, I blended into the chutney about 1T of fresh ginger. I’m not a huge fan of ginger, but it added a little zing. I’d make this often if it wasn’t such a struggle with getting the coconut meat out of the shell. Terribly time-consuming, that process, but on occasion – worth it!”

  • “Hi Anu! You know what, I LOVE this recipe! It is soo increibly tasty and wonderful with dosa! Oh Anu, your mom’s hands must be made of something we all others lack, lol, she comes up with the most delicious recipes and the best part I like is that they help me lose weight and yet enjoy my food! THANK U, Anu!For this one, I used 1 tsp. red chilli powder and 1 green chilli(since my mom wanted it to be more spicy – initially, I could not find my box of green chillies, so I used the red chilli powder, but later after the chutney was ready, we found it to be mildly spicy, so I had to grind a green chilli alongwith some of the chutney mixture in my mixer to get it just right in taste for mom). I used 1 1/2 tsps. of salt. The only problem I encountered was the black urad dal remaining raw inspite of frying it for quite sometime with the mustard seeds. I would’ve fried it more, but for fear that I shouldn’t burn the mustard seeds, I had to remove it from heat. So, my suggestion would be to grind the black urad dal as well in the mixer alongwith the other ingredients so that it no longer remains raw. I will be doing this next time onwards. Otherwise, this is wonderful and a real pleaser! Thanks for posting!”

  • “Thanks Anu – just what I was looking for.”

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