Coconut Chutney

Coconut Chutney


1/2 cup grated coconut

1-2 green chilies (adjust to taste)

Small piece of ginger (about 1/2 inch)

2 tablespoons roasted chana dal (split chickpeas)

Salt to taste

Water as needed


¼ teaspoon mustard seeds

½ teaspoon urad dal (optional)

2 Dry red chili

1 tablespoon oil

Few curries leaves


Grind coconut, green chilies, ginger, roasted chana dal, and salt with enough water to make a smooth paste.

Heat oil in a pan, add mustard seeds, dry red chili, urad dal (if using), and curry leaves. Let them splutter.

Pour the tempering over the chutney and mix well.

Serve the coconut chutney with our cooked Pongal Mix. Adjust the green chilies according to your spice preference. Enjoy your meal!

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