THE SPICE MAGIC KITCHEN
Tempered coconut chutney
Simple ingredients, warm spice and plenty of flavor.
Tempered coconut chutney: white coconut chutney has a glossy mustard-leaf topping.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Blender; small pan.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Measure
No heat
Have readyCoconut, roasted dal, ginger, salt
- Put coconut, roasted chana dal, ginger and salt in a blender.
Illustrative preparation stage 2 Blend
No heat
Have readyWater
- Add water and blend to a spoonable chutney.
- Add the extra tablespoon only if blades struggle.
SPICE MAGICBlack Mustard Seeds WholeView this spice →Next: Temper mustard ↓Illustrative preparation stage 3 Temper mustard
Medium then low
Have readyOil, mustard, curry leaves
- Warm oil and add mustard under a splatter screen.
- After popping begins, lower heat and carefully add dry curry leaves.
- Remove from heat after 10 seconds.
Illustrative preparation stage 4 Top and serve
Off heat
Have readyTempering
- Spoon tempering over chutney in a clean bowl.
- Serve immediately or refrigerate promptly.
AT THE TABLE
A few good things alongside.
Dosa
Samosas
Paratha
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development recipe; quantities, yield and timings require kitchen testing.
Measuring your ingredients
US volumes are approximate; weigh ingredients when possible.
Ingredients and allergens
Allergen check: includes mustard. Check all packaged ingredients, including spice blends, and separate serving suggestions.
FROM YOUR SPICE SHELF