Why temper in coconut oil?

Anveshan Wood-Pressed Coconut Oil doubles down on the natural coconut aroma and keeps the chutney true to its South-Indian roots.

How long does coconut chutney stay good?

It's best fresh, the same day. Refrigerate leftovers up to 2 days; it may need a splash of water to loosen.

Can I make it without dal?

You can, but roasted chana dal gives body and a longer set — otherwise it separates quickly.

Coconut Chutney

Name: Coconut Chutney
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Fresh grated coconut; 2 tbsp Roasted chana dal; 2 pieces Green chillies; 0.5 inch Ginger; 0.75 tsp Salt; 0.5 tsp Mustard seeds; 8 leaves Curry leaves; 1 piece Dry red chilli; 1 tbsp Anveshan Wood-Pressed Coconut Oil

The South-Indian breakfast staple — fresh coconut ground with roasted chana dal and green chilli, finished with a mustard-curry-leaf tempering in Anveshan Wood-Pressed Coconut Oil.

Time breakdown

Prep Time10 min

Cook Time3 min

Total Time13 min

Ingredients

Fresh grated coconut
Roasted chana dal
Green chillies
Ginger
Salt
Mustard seeds
Curry leaves
Dry red chilli
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Coconut Chutney

1
Grind the coconut, roasted chana dal, green chillies, ginger and salt with a little water to a smooth chutney; transfer to a bowl.
2
Heat the Anveshan Coconut Oil in a small pan. Add the mustard seeds and let them splutter.
3
Add the dry red chilli and curry leaves, fry for a few seconds until aromatic.

Tips for the Best Coconut Chutney

✓Fresh coconut gives the best texture; if using frozen, thaw fully and drain before grinding.
✓Roasted chana dal is what makes it creamy and helps it hold — don't skip it.