South Indian Coconut Chutney

There is no better Chutney for Samosas, Dosas or Vada (lentil patties) than South Indian coconut chutney. If you love Indian food this is an absolute must to make. At one stage in Kerala I think I was eating more chutney than curry because I became that obsessed with it. There are many variations of coconut chutney, but this is the one that I love, spicy, sour, sweet, creamy and earthy with roast chana dal. Heavenly!

You will need:
(to grind)


50g of roasted chickpeas
2 green chillies
1 1/2 tsp of maldon sea salt
75g of freshly grated coconut
7 tbsp of natural yogurt
1 tsp of sugar

(for the tempering)

1 tbsp of coconut oil
1/2 tsp of asafoetida
1/2 tsp of mustard seed
10 curry leaves
2 dries red chillies split in half

Firstly soak the roasted chickpeas for about an hour and then drain. Combine the chickpeas, coconut, green chillies, sea salt, yogurt and sugar in a food processor and blend until smooth. meanwhile in a sauce pan heat the coconut oil and then add the black mustard seed, curry leaves, asafoetida, and red chillies and cook then together until the mustard seeds pop and the curry leaves begin to infuse the air with their aroma, take it off the heat and then decant the coconut mixture from the processor and combine the tempered oil and yogurt mixture.