Thengai Chutney (Coconut Chutney)

In coastal South India, coconuts are used for a variety of dishes, including this sumptuous ivory-colored and nutty-flavored chutney. This version is made with yellow split peas, grated coconut, and green Thai chiles, and is traditionally served with dosas, South Indian fermented lentil and rice crêpes. See the recipe for Thengai Chutney (Coconut Chutney) »Farideh Sadeghin

In coastal south India, coconuts are used for a variety of dishes, including this sumptuous ivory-colored chutney. Made with yellow split peas, grated coconut, and green Thai chiles, it's traditionally served with dosas, south India's fermented lentil and rice crêpes. This recipe first appeared in our August/September 2014 special India issue.

Thengai Chutney (Coconut Chutney)
This south Indian coconut chutney, made with yellow split peas, grated coconut, and green Thai chiles, is traditionally served with dosas.
Yield: makes 2 Cups

Ingredients

  • 2 tbsp. chana dal (yellow split chickpeas), rinsed and soaked 30 minutes, drained
  • 1 cup fresh or frozen grated coconut
  • 2 tsp. fresh lime juice
  • 2 small green Indian chiles or 1 serrano, stemmed
  • 2 tbsp. canola oil
  • 12 tsp. black mustard seeds

Instructions

  1. Purée chickpeas in a spice grinder into a powder; transfer to a food processor. Add coconut, lime juice, chiles, and ½ cup water; purée until smooth and transfer to a bowl. Heat oil in an 8" skillet over medium-high. Cook mustard seeds until they pop, 1–2 minutes; let cool and stir into coconut mixture.