Coconut chutney

Name: Coconut chutney
Total time: 15 min
Cuisine: Indian
Ingredients: 100g desiccated coconut, unsweetened; 2 tbsp roasted chana dal; 2 green chillies; 1 tsp grated fresh ginger; 0.5 tsp salt; 150ml warm water; 1 tbsp sunflower oil; 1 tsp gluten free black mustard seeds; 6 curry leaves; 1 dried red chilli

A fresh, cooling white coconut chutney with a sizzling tempering of mustard seeds and curry leaves.

Time15 minutes
LevelEasy
Costabout £0.52 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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100 gdesiccated coconutunsweetened
2 tbsproasted chana dal
2green chillies
1 tspgrated fresh ginger
½ tspsalt
150 mlwarm water
1 tbspsunflower oil
1 tspgluten free black mustard seeds
6curry leaves
1dried red chilli

Method

1
Soak the coconut in the warm water for 10 minutes.
10 min
2
Put the coconut and its water in a blender with the chana dal, green chillies, ginger and salt.
3
Blend to a smooth, spoonable chutney, adding a little more water if needed. Spoon into a bowl.
4
Heat the oil in a small pan and add the mustard seeds. When they pop, add the curry leaves and dried chilli for 15 seconds.
5
Pour the sizzling mix over the chutney and serve with dosa, idli or vada.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.