Andaman Coconut Chutney with Curry Leaf Tempering
A quick, everyday coconut chutney with a mustard seed and curry leaf tempering, served alongside idli, dosa and rice in Tamil and Telugu settler homes.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Blender
- •Small tempering pan
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 9 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 110 kcal
Instructions
- 1
Grind the grated coconut, roasted chana dal, green chilli, ginger, tamarind, and salt with a little water into a smooth paste.
- 2
Add more water if needed to adjust the thickness. Pour the mixture into a serving bowl.
- 3
Heat the coconut oil in a small tadka pan (small tempering pan).
- 4
Add the mustard seeds. Let them crackle and pop.
- 5
Add the dried red chillies and curry leaves. Fry briefly until they smell fragrant.
- 6
Pour this hot spiced oil over the chutney. Stir lightly before serving.
Chef's tips
Use fresh coconut for the best texture and flavour, as older coconut can taste slightly bitter. Grind briefly if you prefer a slightly coarse texture.
Ingredient substitutions
- tamarind pulp → a squeeze of lime
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Best served cold or at room temperature; no reheating required.
Common mistakes to avoid
- •Grinding the coconut for too long into a watery paste, which ruins its fresh texture.
Serving suggestions
Cooked Andaman Coconut Chutney with Curry Leaf Tempering?
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