Indian cuisine · Salads & Mezze

Coconut Chutney (South India)

A creamy coconut chutney with roasted chickpeas and green chilli, topped with a crackling mustard-seed tadka.

Ingredients · for 4 servings

• 150g desiccated coconut (or 200g freshly grated coconut)
• 3 tbsp roasted chickpeas
• 2 green chillies
• 1 piece ginger (2cm)
• 1 tsp mustard seeds
• 10 curry leaves
• 1 dried red chilli
• 2 tbsp oil
• Salt

Instructions

1. Mix the desiccated coconut with 4 tbsp warm water and let it swell for 5 minutes, so it blends creamy later.
2. Roughly chop the green chillies and peeled ginger and add to the coconut with the roasted chickpeas.
3. Blend everything smooth with salt and 100–150ml cold water, adding the water a spoonful at a time until a thick, spreadable paste forms.
4. For the tadka, heat the oil in a small pot until it shimmers slightly and add the mustard seeds.
5. Once the seeds crackle and pop after about 30 seconds, add the dried chilli and curry leaves and toast for just 10 seconds — they should pop, not darken.
6. Pour the hot tadka over the chutney, stir through once, and serve with dosa, idli, or rice.