Coconut Chutney (Type 3)

A bold and roasted Coconut Chutney recipe — this version features dry-roasted dals, red chillies, and tamarind for a rich, nutty, and tangy flavor, perfect with dosa, idli, or steamed rice.

Ingredients

For the Chutney:

• 1 cup fresh coconut – shredded
• ½ cup toor dal (dry)
• ¼ cup urad dal (dry)
• ¼ cup chana dal (dry)
• ¼ teaspoon tamarind concentrate
• ¼ teaspoon asafoetida (hing)
• 1 to 3 whole red chillies – adjust to taste
• Salt – to taste
• 2 teaspoons cooking oil

Method

1. Roast the Dals and Spices

   • Heat oil in a pan over medium heat.
   • Add toor dal, urad dal, chana dal, red chillies, and asafoetida.
   • Roast them until golden brown and aromatic, stirring continuously to prevent burning.
   • Remove from heat and let cool slightly.

2. Blend the Chutney Base

   • Add the roasted ingredients to a blender.
   • Grind with enough water to form a thick, coarse paste.

3. Add Coconut and Tamarind

   • Add shredded coconut, tamarind concentrate, and salt to the ground mixture.
   • Blend again briefly until smooth and well combined. Adjust consistency with a little more water if needed.

Serving Suggestion

• Serve this richly flavored chutney with steamed rice, dosa, or idli.
• Tastes best when freshly prepared and can be refrigerated for up to 2 days.