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

Step 1: Roast the Dals and Spices

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

Step 2: Blend the Chutney Base

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

Step 3: Add Coconut and Tamarind

1. Add shredded coconut, tamarind concentrate, and salt to the ground mixture.
2. 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.