Kritika Handa
You’ll need fresh grated coconut, roasted chana dal, green chilies, ginger, and salt for the base.
In a blender, add grated coconut, roasted chana dal, green chilies, ginger, and salt. Add water for desired consistency.
Blend until smooth, adjusting water as needed to reach a thick yet pourable chutney texture.
Heat oil in a small pan. Add mustard seeds, urad dal, dried red chilies, and curry leaves until they crackle.
Sprinkle a pinch of hing (asafoetida) in the tadka for an authentic South-Indian flavor.
Pour the tadka over the blended chutney to infuse it with flavors.
Serve the coconut chutney fresh with idli, dosa, or vada for an authentic South-Indian meal experience.