Ingredients
Fresh grated coconut – 1 cup
Green chili – 1–2
Ginger – ½ inch piece
Roasted chana dal – 1 tbsp
Tamarind – small lemon-sized ball (optional, for tanginess)
Salt – to taste
Water – as needed
For Tempering
Oil – 1 tsp
Mustard seeds – ½ tsp
Dry red chili – 1
Curry leaves – few
Execution
1. Grind Chutney
In a blender, combine coconut, green chili, ginger, roasted chana dal, tamarind (if using), and salt.
Add water little by little → grind to a smooth paste.
2. Tempering
Heat oil → add mustard seeds, dry red chili, and curry leaves.
Pour over the chutney.
3. Serve
Serve fresh with idli, dosa, or vada.
Additional tips
Use fresh coconut for best flavor; frozen coconut can also work but slightly reduces aroma.
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Adjust green chili according to desired spice level.
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Tempering adds a nutty aroma and enhances taste—don’t skip it.