Coconut Chutney



Serving size

1/2 cup
45 minutes
Coconut Chutney


1 1/2 Tbsp Chana Dal (split chickpeas) (soaked overnight)
1 cup Black Lentils (Urad Dal) (soaked overnight)
1/2 tsp. Cumin Seed
1/2 cup, shredded coconut meat, raw
2 tsp. Ginger root, raw
1/2 pepper Peppers, hot chili, green, raw
1/4 tsp. Salt
1/4 cup Coriander (cilantro) leaves, raw
1 1/2 tsp. Sesame oil
1/4 tsp. Black Mustard Seed
1/2 tsp. Black Lentils (Urad Dal) (soaked overnight)
1/2 tsp. Cumin Seed
1 tsp. Specialty Herb Spices and Herbs (curry leaves)(2 if you like it spicier)
1 pepper Peppers, hot chili, red, raw (crushed, seeds removed)
1/16 ounce Specialty Spice Spices and Herbs (Hing)(Asafoetida)


Gather all ingredients and equipment.

In a dry pan over medium heat, toast dals until fragrant and brown. Once golden, turn off heat and add cumin seeds. Allow to cool and then add to a blender with the coconut, ginger, chilies, salt, and 1.2 cup water, cilantro with 3 - 4 tablespoons of water. Blend until thick and smooth. If your mixture is to thick add awater 1 Tbsp at a time to reach a thick but fluid consistency.

Heat oil in a small pan. Add musard seeds, dal, cumin and red chilies. Once seeds pop and crackle and dal is golden brown, add curry leaves and hing. Once curry leaves become crispy, remove from heat. Pour over chutney and stir to combine. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Chutney is a staple of Indian cuisine. This Grreen Coconut Chutney pairs well with idli, dosa, and khara or upma.

"She discussed her unhappiness with Mary Pereira, but the ayah only told her that there was no happiness to be gained from “the mens”; they made pickles together as they talked, and Amina stirred her disappointments into a hot lime chutney which never failed to bring tears to the eyes."

Salman Rushdie, Midnight’s Children