Spiced Coconut Chutney with Tamarind and Jaggery
A vibrant chutney combining dried coconut, tamarind's tang, and jaggery's sweetness with a tempered spice mix, perfect for South Indian meals. This indian-inspired snacks (gluten free, vegan) ready in about 15 minutes pairs dried grated coconut, tamarind paste, grated jaggery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1/2 cup dried grated coconut
- 1 tsp tamarind paste
- 1 tsp grated jaggery
- 1 small green chili
- 1/2 inch piece ginger
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 dry red chili
- 6 leaves curry leaves
- a pinch asafoetida (hing)
- 1/3 cup water
- 1 tbsp oil
- 1/2 tsp salt
Instructions
- Step 1: In a blender, combine 1/2 cup dried grated coconut, 1 tsp tamarind paste, 1 tsp grated jaggery, 1 small green chili, and 1/2 inch piece ginger with 1/3 cup water. Blend to a smooth paste and transfer to a bowl.
- Step 2: Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait until they pop.
- Step 3: Add 1 tsp urad dal, 1 dry red chili, 6 curry leaves, and a pinch of asafoetida. Sauté for 30 seconds until fragrant and the dal turns golden brown.
- Step 4: Pour this tempering over the blended chutney, stir well, and add 1/2 tsp salt. Serve chilled or at room temperature alongside idli, dosa, or vada.
Frequently asked questions
How long does Spiced Coconut Chutney with Tamarind and Jaggery take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Coconut Chutney with Tamarind and Jaggery?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried grated coconut from drying out.
Can I substitute ingredients in Spiced Coconut Chutney with Tamarind and Jaggery?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Coconut Chutney with Tamarind and Jaggery for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Coconut Chutney with Tamarind and Jaggery gluten free?
Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
