This South Indian coconut chutney is easy to make, super versatile and very filling too. Gluten free and vegan, read on to find out how to turn your sandwiches from simple to special. A 3 minute read!
South Indian Coconut Chutney or an Indian pesto
Originally I posted this dish on an instagram story and answered the question. So yes while it’s a South Indian coconut chutney it could be used like an Indian pesto!
Ingredients for South Indian Coconut Chutney
A word about the ingredients. I live most of the year in Dubai where all these ingredients are easily available, very affordable and fresh (the herbs) I try and make recipes that follow those guidelines!
Likely to have in your kitchen
- Grapeseed or other oil for sizzling – 1 tablespoon
- 1 small onion
- salt to taste
Common ingredients
- 3 to 4 cloves of garlic
- 1 inch of root ginger
- 1 or 2 green chillies
The fresh herbs
- 1 cup mint leaves
- 1 small bunch of coriander with the stalks no need to cut it
The less common but necessary for this recipe and EASY to find in any larger supermarket or Asian grocery store.
- Chana Dal that’s similar to yellow split peas – 1 teaspoon
- Urad Dal – 1 teaspoon
- Half a cup of grated coconut (I got from Choitrams)
- 1 teaspoon of tamarind paste
FOR THE SIZZLING garnish or tempering
- Handful of curry leaves off the stalks – easy to grow in a pot by the way
- 2 to 3 teaspoons of mustard seeds
How to make the South Indian Coconut Chutney
Heat the oil in a wok and when hot throw in the 2 types of dry daal / lentils, then add the chopped onion. Then add in the chopped ginger and garlic and fresh chilli. Mix together all in the pan.
Then add in the tamarind paste and all the coconut and mix the ingredients well in the pan on a low heat. Then add the fresh herbs, no need to cut the coriander, it’s fine as it as it all gets whizzed up.
Fry for about 3 or 4 minutes when all the ingredients are in there, add salt to taste. I used about half a teaspoon.
Turn off the heat and let the mixture cool for a while before whizzing up in your favourite food processor, I use a thermomix. Add a little cold water slowly to get a thick pesto paste consistency. Transfer to a nice bowl.
Then then heat a little oil and sizzle up your mustard seeds and curry leaves. Pour the sizzling garnish over your chutney in the serving bowl. READY STEADY EAT!
Serving Ideas for this South Indian Coconut Chutney
- Spread on bread and add some baladi cheese to make a simple but gorgeous sandwich.
- Use as a marinade for tofu, prawns or fish fillets then air fry, grill or bake.
- Use as a dip for chips or crudites
- Use as a side relish for samosas, pakodas or any of your favourite savory snacks.
Browse The Recipes Posted on DoinDubai – here
Try these yummy beetroot cutlets to to go with the delicious South Indian coconut chutney.
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