South Indian Coconut Chutney
Each time we visit my in-laws, they ask us what we’d like them to make a few weeks in advance. Idli and coconut chutney ALWAYS make the list – no matter how short the trip. It wasn’t until quarantine where Bharath and I spent three weeks up at his parents house that we learned to make it ourselves! It has become a bit of a staple now when we host friends for brunch. This recipe is my mother-in-law’s and, like everything she cooks, is just so so delicious!
South Indian Coconut Chutney
Equipment
- Blender
Ingredients
- ½ cup roasted chickpeas without skin (aka roasted dalia) (or 2:1 roasted chickpeas to roasted peanuts)
- ½ cup frozen unsweetened coconut
- 1 tsp cumin seeds
- 1 large clove garlic
- 1-3 fresh or frozen thai chilies (green, but can also use red) adjust according to spice preferences
- 1 cup warm water more can be added depending on preferred thickness
- ¾ tsp salt plus more to taste after blending if needed
Tadka
- 1 tsp ghee or cooking oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida (aka hing)
- 2 dry red chilis
- 4-5 curry leaves optional
Instructions
- Add all chutney ingredients to a blender and blend.
- If too thick, add a bit more water. Taste for salt. If too salty, add a bit more water.
- Blend until you reach a smooth consistency. If making the recipe according to listed measurements, the thickness should be a little thinner than a fresh hummus.
- Transfer the chutney to a small bowl.
- To make the tadka, add ghee or oil to a small pot. Test the heat of the pan with a mustard seed. When the oil is ready, the mustard seeds should pop, so keep your lid handy.
- Once heated, add all of the tadka ingredients and quickly saute on the stove for about a minute until fragrant. The chilis should be added right at the end, otherwise they may cause you to cough.
- Mix most of the tadka into the chutney, and garnish with the remaining tadka.
Notes
If roasting peanuts yourself, a tadka can be added prior to blending and added in with the peanuts. This will make the chutney extra spicy and flavorful.
