Classic South Indian Coconut Chutney and that one essential ingredient
For all my love of South Indian tiffin dishes like dosa and idly, I have been unable to find a coconut chutney I could stand by. I have made versions. Some that have found favor with others at home. My mother loves my mint and peanut coconut chutney. Yes, I will post that sometime. But what is the point of good variations if I am not happy with the original. And then it happened. I have a version I can stand by. It tastes just like my memories of the dosa and idly shops in India. A good coconut chutney is fragrant, creamy and just a little bit nutty. And for that nuttiness there is an essential ingredient.
Channa Dal -The essential ingredient
What you might ask is the deal breaker. What kept me from nailing such a simple dish at home? The lack of roasted split pea lentils. The varieties in the Indian stores are not fresh enough. And then I realized that I could roast my own Channa dal. Duh! And so yes, this essential ingredient is a deal breaker. To get the perfect roasted channa dal at home, you need to toast the dal on a skillet on low heat stirring frequently, until the lentils turn crisp and fragrant. There is a big difference in flavor. Roasted lentils or Channa Dal tastes nutty and fragrant. This is a very different use of channa dal, which otherwise is cooked like any other dal.
Texture and Flavors in a South Indian Chutney
The Coconut chutney is the most common of South Indian Chutneys. However, it is not all about the coconut. It is about balancing the coconut with other flavors.
The flavor that the roasted dal imparts to this chutney is earthy, nutty and just a little savory. South Indian chutneys unlike their Bengali counterparts are spicy and savory. These chutneys are also wetter as they are either used for dunking or served alongside baath dishes.
Substitutes
You can sub with peanuts, but you end up with a good chutney with a slightly different texture and flavor. Pretty good, but not the stuff my memories are made off. Those memories they are quite the pesky thing. They get in the way and nudge you to pursue their direction. Possibly why, when I post a classic recipe it is tested and tried.
Final Tempering or Tarka for the Coconut Chutney
The coconut chutney is finished with a final tempering, or tarka. A simple pop of flavor without which most South Indian chutneys are incomplete. Something magical about asafetida, mustard seeds and chilies in hot oil and makes the air smell magical.
In case you have made extra, this chutney freezes beautifully. I would recommend freezing the chutney into small containers and bringing them out as needed.
How to Enjoy your Coconut Chutney
Gosh! Let me count the ways. Some dosa recipes that work with this are the Quick Ferment Dosa. It can complement other chutneys like this pantry staple tomato chutney.
And in addition to tiffin dishes, the chutney makes a great dip for all you can fancy or a marinade for grilled chicken.
A recipe for a classic coconut chutney that is easy to make and is bursting with flavor.
Ingredients
- 2 tablespoon channa dal or split chickpeas
- 1 cup chopped coconut (fresh or frozen) see note
- 1 green Serrano Chili
- 1 tablespoon ginger, peeled and chipped
- 1 teaspoon salt
- 3/4 cup water
- 1/2 tablespoon coconut or other oil
- 1 teaspoon black mustard seeds
- 1/4 teaspoon hing or asafetida
- 5 to 6 curry leaves
- 1 dried red chili
Instructions
- In a skillet place the channa dal or split pea lentils and toast the lentils until crisp and well roasted. This process will take about 8 to 10 minutes on low to medium heat, the lentils will darken and smell aromatic and fragrant. The toasted lentils are actually edible and taste very different from their raw version.
- Place the roasted lentils in a blender with the coconut, serrano chili, ginger, salt and the water. Pulse a few times and then blend until smooth. The chutney should have the texture of a dip. Something that you can dunk a cracker into.
- Pour the chutney into a bowl.
- In a small skillet, heat the oil and add in the mustard seeds and wait until the seeds begin to crackle. Add in the hing or asafetida, curry leaves and the dried red chili.
- Pour the seasoned oil over the chutney and gently stir in.
- Serve right away or keep in the refrigerator until it is ready to use.
Notes
For this chutney either fresh or frozen coconut works well, I would stay away from desiccated coconut.