Restaurant Style Coconut Chutney

To achieve a creamy and smooth texture for your coconut chutney, blend the fresh grated coconut, chana dal, green chilies, garlic, ginger, salt, lemon juice, and water in a high-speed blender. Adjust the amount of water as needed to reach your desired consistency.

This restaurant-style coconut chutney is naturally vegetarian and gluten-free, making it a great option for various dietary preferences. If you're looking for a vegan version, simply ensure that the oil used for tempering is plant-based.

Yes, you can substitute chana dal with roasted peanuts or cashews for a different flavor. If you prefer a milder chutney, reduce the number of green chilies or use mild chili powder instead. Lemon juice can also be replaced with lime juice for a slight variation in taste.

Store any leftover coconut chutney in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it in small portions. Just thaw and mix well before serving.

Coconut chutney pairs beautifully with South Indian dishes like dosa and idli. It can also be served alongside vada, uttapam, or as a dip for snacks like samosas and pakoras, enhancing their flavors.