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
- 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)
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.
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.
