Coconut Chutney

Coconut Chutney
Coconut ChutneyHannah Whitaker

This traditional condiment is at once creamy, sweet, and spicy, making it the perfect complement for starchy, earthy masala dosas. Roasted chana dal (a type of split chickpea) is available at Indian grocery stores or online. When ground into a chutney, the roasted legumes act as a binder and add their own fragrant, toasty notes. This chutney is at its best served fresh, but if you want to make it a few days in advance, leave out the cilantro leaves until you are ready to serve.

What You Will Need

Coconut Chutney
This traditional condiment is at once creamy, sweet, and spicy, making it the perfect complement for starchy, earthy masala dosas. Roasted chana dal (a type of split chickpea) is available at Indian grocery stores or online. When ground into a chutney, the roasted legumes act as a binder and add their own fragrant, toasty notes. This chutney is at its best served fresh, but if you want to make it a few days in advance, leave out the cilantro leaves until you are ready to serve.
Yield: makes 2 1/4 Cups
Time: 15 minutes

Ingredients

  • 2 cups (10 oz.) unsweetened shredded coconut (fresh, or thawed frozen)
  • 12 cup roasted chana dal, also known as split yellow gram lentils or split husked black or brown chickpeas
  • 1-2 Indian or Thai green chiles, stemmed
  • 2 tbsp. coarsely chopped fresh cilantro leaves
  • Kosher salt
  • 14 cup fresh lemon juice

Instructions

  1. In a blender, combine the shredded coconut, roasted chana dal, chiles, cilantro, and 1½ cups cold water. Blend until chunky (but pourable). Add more water, 1 tablespoon at a time, as needed to achieve a loose paste. Season with kosher salt and the lemon juice.
  2. Transfer to a serving bowl or airtight container. Serve immediately, or cover and store in the refrigerator for up to 5 days.