This is the classic condiment served with South Indian foods such as dosa, idli and vadai.  It can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.

2013-07-14 13.35.31


  • 3 cups shredded coconut
  • ½ cup split yellow peas
  • 5cm piece of ginger
  • Small bunch of coriander
  • 1 sprig of curry leaves
  • 1 tbsp oil
  • Pince of asafoedtida
  • ½ tsp mustard seeds
  • 2 dried red chillies
  • ¾ tsp cumin seeds
  • 2 tsp urad dahl (black lentils)
  • Salt to taste
  • Tamarind to taste

And then:

  1. On medium heat, dry roast the split peas until they change colour and release an aroma.  Transfer them into a bowl with a little water and allow it to soak.
  2.  Next dry roast the coconut on medium heat, till it changes color and gives out a wonderful smell.
  3. Once done, transfer into a blender.
  4. Next, roast the ginger and the green chillies.
  5. Cook for a few minutes, till they start to caramalise, then chuck em in the blender, along with the coriander.
  6. Drain the split peas and add into the blender.
  7.  Add salt and tamarind to taste.
  8. Blend to desired consistency by adding water.
  9. Pour into a serving bowl.
  10.  In a small skillet, on medium heat, heat the oil.
  11.  Once hot, add in mustard seeds and the cumin seeds and allow them to splutter.
  12.  Add in asafoetida and dried chillies, cooking for 10 seconds.
  13.  Add in the lentils and cook till they change to a light golden color.  Add the curry leaves, mix and then turn off the heat.
  14. Pour the seasoning over the chutney.

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