Super Quick Coconut Chutney Recipe

I was hanging out in the kitchen one lazy afternoon and decided to throw together some fresh grated coconut, green chillies, ginger, and roasted chana dal into my blender to create a spicy-sweet chutney that totally surprised me with its bold flavor and ease even when it got a little extra kick.

I love making my super quick coconut chutney. I start with fresh grated coconut, add some chopped ginger and green chillies, stir in a bit of roasted chana dal and a pinch of salt, then blend in water until it’s just right.

I think its fast and bursting with flavor.

Ingredients

• Fresh grated coconut is high in fiber and healthy fats, adding a subtle natural sweetness.
• Green chillies provide a burst of spiciness and vitamin C that really kicks up the flavor.
• Ginger gives a warming zing and aids digestion, a healthy root spice thats essential.
• Roasted chana dal adds protein and crunch, offering a nutty complementary note.
• Salt enhances all flavors and balances the tang, an irreplaceable seasoning.
• Water helps blend the ingredients, creating a smooth, luscious chutney texture.
• This chutney is versatile enough to complement rice dishes or even snack treats.
• Simple ingredients combine for a bursting mix of flavor with every bite.

Ingredient Quantities

• 1 cup fresh grated coconut
• 2 green chillies (add more if you want it extra spicy)
• 1 inch piece of ginger, peeled and roughly chopped
• 1 tablespoon roasted chana dal
• Salt to taste
• About 1/4 cup water (adjust based on how thick you like it)

How to Make this

1. First, put the grated coconut, green chillies, ginger, and roasted chana dal into a blender.

2. Now, add in salt to taste and about 1/4 cup water to help it blend.

3. Blend everything together until you get a smooth mix.

4. If the chutney seems too thick, add a little more water and blend again until it reaches your favorite consistency.

5. Taste the chutney then, and if you feel it needs more salt or extra spicy flavour, add more chillies or salt and give it another quick blend.

6. Once it’s blended just right, pour it into a serving bowl.

7. Enjoy your super quick coconut chutney with your meal or as a dip for snacks.

Equipment Needed

1. Blender for blending all the ingredients together
2. Measuring cup to accurately measure the 1/4 cup water
3. Knife and cutting board for chopping the ginger and slicing the green chillies
4. Serving bowl to hold the final chutney

These are the essential tools you’ll need for this recipe.

FAQ

• What can I eat the chutney with?
  
  This chutney goes great with dosa, idly, or even as a spread for sandwiches. It’s super versatile!
• Can I adjust the spiciness?
  
  Sure thing! You can add more green chillies if you like it extra spicy or reduce them if you want it milder.
• Can I use dried coconut instead of fresh?
  
  You could, but you’ll need to rehydrate it first. Fresh grated coconut gives a nice natural flavor and texture.
• What does roasted chana dal do?
  
  Roasted chana dal adds a nutty flavor and helps in thickening the chutney while also balancing the spice.
• How long does it keep?
  
  This chutney is best served fresh, but it can be stored in the fridge for a day or two. Just give it a stir before using.

Super Quick Coconut Chutney Recipe Substitutions and Variations

• Instead of 2 green chillies, you can use 1 red chilli or a few red pepper flakes if you want it extra spicy. Its a bit different but works fine.
• If you dont have ginger, try a small piece of turmeric. It gives a similar zing even though its not exactly the same taste.
• Instead of the roasted chana dal, you can use roasted peanuts or cashews. They add a nutty twist even if they make the chutney slightly creamier.
• You could also swap the regular salt with sea salt. It has a stronger flavor so you might wanna use a bit less than the recipe states.

Pro Tips

1. Try lightly roasting the chana dal a bit more than usual to bring out a nuttier flavor, but be careful not to burn it cuz that could make the chutney bitter.
2. When you blend, add water slowly and check the consistency often so you don’t end up with a too runny or clumpy mix.
3. Taste the chutney after initial blend and then adjust the salt and chilli levels, you can always add a bit more if its not spicy enough.
4. If your blender struggles with the thicker mix, try pulsing rather than a constant blend to help it process the ginger and coconut more evenly.