Coconut Chutney
A bright, cooling South Indian chutney with fresh coconut and lime, finished with a hot mustard-and-curry leaf tempering for aroma and crunch. Quick to grind and lively alongside dosas, idli, or grilled meats.
1 ½ cup fresh coconut, freshly grated
2 tbsp roasted chana dal
1 green chili, slit
1 ginger, 1 inch, peeled
½ tsp tamarind paste
¾ tsp salt
½ cup water
1 tbsp oil, neutral oil
½ tsp mustard seeds
1 dried red chili, tear if large
1 sprig curry leaves, 8-10 leaves
1 pinch asafoetida
1 tbsp lemon juice
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Mushroom Matar
Earthy mushrooms and sweet green peas simmered in a fragrant, lightly spiced tomato-onion gravy — comforting and bright. Quick to make yet layered with classic Indian spices for satisfying weeknight dinner flavor.
Kadai Chicken
A bold, spice-forward chicken curry finished with crisp bell peppers and a coarsely ground kadai masala that gives each bite a fragrant, toasted warmth. Bright tomato and charred peppers keep the sauce tangy and lively while the chicken stays juicy and tender.
Vegetable Biryani
Layered basmati rice and spiced vegetables finish with saffron and toasted nuts for fragrant, textural depth. It’s an elevated weeknight centerpiece that rewards patience with bright, aromatic layers.