Recipe: Creamy Coconut Chutney

asafoetida coconut curry leaves mustard recipes

This is one of our family favourites. Even though it’s traditionally a south indian chutney used for dipping idli, dosa, uttapam, and other similar fermented doughs, we find it great for dipping in all manner of hot indian snacks such as samosas, cutlets, pakodas, and onion bhajis. It’s very cooling, refreshing, and an ideal dip for the summer. The dip is often slightly spiced as well, but you can tone this to suit your one taste. It can stay fresh for up to 2-3 days in the fridge.

photo: Charles Haynes


– 350g of dessicated coconut
– 1 tbsp chana dal (any other lentil will also do fine)
– 5g of ginger powder
– 6-10 sprigs of cilantro, stems and all
– 2-3 green chillies, roughly chopped (optional)
– 1 tsp of tamarind concentrate (optional)
– 1/2 cup of yogurt
– Warm water as needed
– 3-5g pink himalayan salt
– 1 tbsp of vegetable oil
– 5g (1 tsp) of black mustard seeds
– 3-5 dried red chillies, we prefer kashmiri chillies
– 0.5 to 1g (1/8-1/4 tsp) of hing powder, also known as asafoetida
– 10-15 curry leaves


1. In a small skillet or pan, dry-roast the chana dal, chilies, and cilantro over medium-low heat for about 2-4 minutes, just to reduce some of the raw flavors.

2. Combine these ingredients with the coconut, tamarind, ginger powder, and yogurt/coconut milk in a good blender or food processor and reduce to a creamy, pale-green paste. If needed, add a little warm water to keep it moving in the blender. Salt to taste.

3. In a small skillet or pot, heat the oil over medium-high heat. Add the mustard seeds and let them crackle, then add the red chilies, curry leaves and hing powder. After about 15 seconds, remove from heat. Stir slightly, then pour into the coconut chutney and mix to combine.

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