🥥 The Chutney That Knows How to Stay Humble & Shine
There’s something deeply comforting about coconut chutney.
No drama, no overload. Just the cool of grated coconut, the kick of green chili, and a sizzling tadka poured on top.
Whether it’s served at temple feasts, roadside dosa stalls, or in grandma’s steel katori — this chutney is always welcome.
🛒 What You’ll Need (Serves 3–4):
For the chutney:
1 cup fresh grated coconut (or frozen, thawed)
2 tbsp roasted chana dal (daliya)
1 small green chili
½ inch ginger (optional)
Salt to taste
¼ to ½ cup water (adjust for consistency)
For tempering:
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 dry red chili
A few curry leaves
Pinch of hing
🫙 How to Make It – Silky, Spiced & Soulful
1. Grind the Chutney
Blend coconut, chana dal, green chili, ginger, salt, and water until smooth. Adjust thickness to your liking.
2. Temper to Finish
Heat oil. Add mustard seeds, let them crackle.
Add urad dal, red chili, curry leaves, and hing. Let them sizzle till golden.
3. Pour & Pair
Pour tempering over chutney. Serve fresh with idli, dosa, pongal, or vada.
❤️ Why Coconut Chutney Is a Forever Favorite
Naturally cooling and refreshing
Comes together in 5 minutes
No preservatives, pure flavor
Because great meals start with great sides
The Pinch of Masala 