Coconut and Lentil Chutney
This Coconut and Lentil Chutney is a lightly spiced perfect condiment accompaniment to any dosas, idlies or even to enliven a simple meal of dhal and rice.
A chutney is a condiment that is served with most Indian savoury snacks. This Coconut and Lentil Chutney is a perfect accompaniment to any dosas, idlies or a meal. It has a coconut and roasted chana dhal base. It is lightly spiced with fresh green chillies and ginger. It really perks up when it is seasoned with urad dhal, mustard seeds and a drizzle of lemon juice.
Chutneys can be made with vegetables, fruits, vibrant herbs, with garlic, ginger, green or red chilli with or without the addition of coconut. Different types of chutneys are served with different snacks and vary in colour, taste, texture and ingredients. Some classic examples of Indian savoury snacks which are served with chutney are samosas (deep fried triangular vegetarian or non-vegetarian pastries), kebabs, tandoori chicken drumsticks, dosas, idlies, vegetable fritters etc., Indian chutneys are usually uncooked which means the ingredients are simply chopped or blended to a paste. They are of thinner consistency and do not have a long shelf life. Most chutneys are seasoned with whole spices that are fried in oil to bring out the true flavour of the chutney.
In this savoury Coconut and Lentil Chutney, the chana dhal (split Bengal gram) is first dry roasted to bring out its full flavour and then ground to a fine powder. This powder is then blended with other ingredients to a paste. That’s it! The ground chana dhal adds texture and flavour when added to the chutney. A seasoning of urad dhal and mustard seeds really accentuates the taste of this chutney. I like this chutney slightly runny as it makes it easy to mop up with the dosa or idli. Really yummy!!
It’s delicious served with any dosas, idlies or even with a vegetarian meal. I think this chutney teams well with my Mixed Lentil Dosas. Jump to Mixed Lentil Dosa Recipe
Coconut and Lentil Chutney
Ingredients
- ½ cup (80g) channa dhal (split yellow dhal without husk)
- 1 cup (75g) shredded coconut
- 4 green chillies sliced or to taste
- 2 tbsp. freshly ginger roughly chopped
- 1¼ tsp. salt or to taste
- 200 mL buttermilk
- 2 tbsp. lemon juice
- Pinch of sugar optional
For the seasoning:
- 2 tbsp. oil
- ½ tsp. urad dhal (split black gram without husk)
- 1½ tsp. mustard seeds
Instructions
- Heat a small frying pan on medium. Add channa dhal and dry roast for 2-2½ minutes or until fragrant stirring regularly to avoid catching. Remove from heat, pour dhal into a bowl to cool off.
- Once the dhal is at room temperature, place in a coffee grinder or similar appliance and blend to a fine powder and set aside.
- Add coconut, chillies, ginger and salt to a blender with 200mL water and blend to a paste. Add 6 tbsp. of the ground powder to the blender, buttermilk, lemon juice and sugar (if you are adding sugar). Blend for a few seconds just to combine all ingredients. Remove the contents into a serving dish.
- For the seasoning, heat oil in a small frypan and add the urad dhal and fry till light brown for a few seconds. Now add mustard seeds and fry them till they splutter. Remove from heat and bring to room temperature.
- Pour this seasoning on the top of the chutney and mix to combine.
- Serve immediately with hot steamed idlies, rava idlies or dosas or Mixed Lentil Dosas. Store the remainder in the refrigerator up to 3 days.
Notes
- This is a slightly runny chutney and hence add buttermilk to get the consistency you desire. You may add another 50 mL buttermilk if you like a runnier chutney.
- Sugar is added only to bring up the flavours and not for sweetness.
- Can be served with any type of dosas, idlies, rava idlies or Mixed Lentil Dosas.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
My Favourites
