Appetizer · Side Dish · Indian ·

Velvety Indian Coconut Chutney with Toasted Urad Dal

Name: Velvety Indian Coconut Chutney with Toasted Urad Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: freshly grated coconut, 1 cup; roasted chana dal, 2 tablespoons; green chilies, chopped, 2; ginger, peeled and chopped, 1-inch piece; salt to taste; water, ½ cup; oil (coconut or vegetable), 1 tablespoon; mustard seeds, 1 teaspoon; urad dal (split black gram), 1 tablespoon; dried red chili, broken into pieces, 1; curry leaves, 8–10; asafoetida, 1 pinch; sugar (optional), ¼ teaspoon

Coconut chutney with a toasted nutty side and a touch of spice. Serve it with dosa, idli, or as a standalone dipping masterpiece.

4.2(80 reviews)

·By Ethan Brooks·October 29, 2025

Velvety Indian Coconut Chutney with Toasted Urad Dal — Appetizer served and photographed from above

Prep

10 min

Cook

30 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Coconut Chutney

For the Tempering

For the Aromatics

Nutrition

Per serving

Calories: 91 kcal
Protein: 1.83 g
Carbs: 6.17 g
Fat: 7.17 g
Fiber: 1.97 g

Whole recipe

Total

Calories: 544 kcal
Protein: 11 g
Carbs: 37 g
Fat: 43 g
Fiber: 11.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
freshly grated coconut 1 cup	283	3	12	27	7
roasted chana dal 2 tablespoons	70	4	12	1	2
green chilies, chopped 2	8	0.4	2	0.1	0.8
ginger, peeled and chopped 1-inch piece	2	0.04	0.5	0.01	0.1
salt to taste	0	0	0	0	0
water ½ cup	0	0	0	0	0
oil (coconut or vegetable) 1 tablespoon	120	0	0	14	0
mustard seeds 1 teaspoon	5	0.3	0.3	0.4	0.2
urad dal (split black gram) 1 tablespoon	45	3	8	0.8	1
dried red chili, broken into pieces 1	5	0.1	1	0.2	0.5
curry leaves 8–10	1	0.1	0.2	0.1	0.1
asafoetida 1 pinch	1	0.05	0.1	0	0.1
sugar (optional) ¼ teaspoon	4	0	1	0	0

These estimates are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Coconut Chutney

1
Combine Ingredients
In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, and salt.
2
Blend Until Smooth
Add water to the blender and blitz until smooth. Adjust water to achieve desired consistency.
3
Transfer to Bowl
Transfer the chutney to a serving bowl.

Prepping the Tempered Spices

1
Heat Oil
Heat oil in a small pan over medium heat.
2
Temper Spices
Add mustard seeds and let them splutter. Then add urad dal, dried red chili, curry leaves, and asafoetida. Sauté until the dal turns golden brown.
Tip: Be cautious when adding curry leaves to the hot oil as they may splatter. Adding a pinch of sugar enhances the coconut's sweetness.