Coconut Chutney with Chana Gram Dal

A healthy specialty of South India

Coconut is a complete food loaded with all the omega oils the body needs in the right amounts. Traditionally, if mothers are unable to produce breast milk, their newborns are fed fresh coconut milk. Recent studies have shown that coconut milk made from the pulp of a dried coconut is nutritionally comparable to mother’s milk.

This practice is common in South India, where the deep understanding of Ayurvedic principles guides local cuisine. In Tamil, coconut chutney is known as “Tengah Chutney” and is an essential companion to dosa (a rice and urad dal pancake). Once you try the authentic version, you’ll surely come back for more 🙂.

To prepare this chutney, the key ingredients include chana dal, fresh curry leaves, and freshly grated coconut. Blend all ingredients to form a paste. While traditionally ground using a hollowed-out granite stone and mortar—enhancing its flavor and consistency—a modern blender offers a quick alternative. The curry leaves, a variant of neem leaves, impart a distinctive flavor to the chutney.

Print Recipe

Coconut Chutney with Chana Gram Dal

Pestos, Dips & Sauces – Dadaji Fusion Recipes

By SS Shiva – Serves: 5

Prep Time: 15 minutes – Cooking Time: 5 minutes – Total Time: 20 minutes

Coconut is rich in healthy fats, fiber, copper, selenium, potassium, phosphorus, magnesium, iron, and manganese. While coconuts are high in fats, the medium-chain triglycerides (MCTs) they provide help lower triglycerides, aiding in weight loss. Combined with fiber and essential minerals, these properties also help reduce harmful cholesterol levels and belly fat, potentially preventing chronic conditions such as diabetes and heart disease. Additionally, coconuts offer a good source of amino acids and are low in carbohydrates, which supports blood sugar regulation.

Ingredients

• 1 whole coconut
• 1 thumb-size ginger
• 1 tablespoon coconut oil
• 2 tablespoon curry leaves
• 4 tablespoon chana dal
• 1 small green chili (optional)
• 1 teaspoon salt
• 5 sprigs of fresh coriander leaves
• 1 tablespoon black mustard seeds

Instructions

1

Deshell the coconut and remove the flesh.

2

Place the coconut flesh into a blender.

3

Add coriander leaves, one cup of water, and salt; then set aside.

4

Heat the coconut oil in a saucepan over medium heat until melted and hot, and sauté half of the chana dal for about 5 minutes until crisp.

5

Add the roasted chana dal to the blender and blend until a smooth paste is achieved.

6

Heat the remaining coconut oil in the same saucepan over medium heat and sauté the mustard seeds, finely chopped ginger, curry leaves, and green chili for 2 minutes until the mustard seeds begin to crack.

7

Serve the coconut chutney topped with the sautéed mustard seed mixture. It pairs exceptionally well with Indian dosa.

Nutrition

• 363.0 Calories
• 21.2g Carbohydrates
• 0.0mg Cholesterol
• 30.9g Fat
• 10.1g Fiber
• 5.6g Protein
• 26g Saturated fat
• 511.0mg Sodium
• 6.5g Sugar
• 0.0g Trans fat

Notes

Coconut is a complete food providing all the essential omega oils the body needs in the right amounts. In South India, as well as parts of Indonesia and the Philippines, when mothers are unable to produce breast milk, newborns are fed with fresh coconut milk. Recent studies even suggest that coconut milk from the pulp of a dried coconut is nutritionally comparable to mother’s milk. For more information, please visit: https://draxe.com/coconut-milk-nutrition/