Coconut chutney, or nariyal chutney, is a popular traditional South Indian condiment made from fresh brown coconut and chana dal (split chickpeas). It's savory and spicy after being topped with a flavorful tadka of spices and curry leaves. The chutney is served along with breakfast and brunch items like idli, dosa, and uttapam.
If the chana dal is unroasted, heat some oil in a small pan on medium heat. Once hot, add the chana dal and roast until it's golden brown. Strain out the oil and add the chana dal to the blender.
Cut the coconut meat into smaller chunks and add it to the blender. Grind the coconut and chana dal together as much as possible until they start to break down into smaller parts. Add a bit of water and scrape down any bits and pieces as needed to get the blender going.
Then, add the serrano peppers, ginger, salt, curry leaves, and lemon juice. Continue to run the blender, adding water from the top until the blender runs smooth. The chutney will be a bit gritty but it should be thick and not watery. Transfer the chutney to a bowl.
Heat a tadka pan on low to medium heat. Remove the stem of the red chili and break it in half. Add the mustard seeds and red chili. Cook until the mustard seeds start to pop, then add the asafoetida and curry leaves. Once the curry leaves turn crisp, remove the tadka from heat.
Pour the tadka on top of the coconut chutney. Mix the chutney together with a spoon. Serve as an accompaniment to dosa, idli, etc.
Notes
This recipe results in about 3 cups of coconut chutney.
Omit the asafoetida for gluten-free chutney.
Store coconut chutney in the fridge for up to 7-10 days. Alternatively, freeze it in an ice cube tray and transfer them to a freezer bag for up to 3 months.