Ingredients
- Imperial
- Metric
- 125 g Fresh or dry desiccated coconut
- 1 Fresh Green Chillies
- 1 tsp Tamarind Paste or Lemon Juice
- 1 tsp Salt
- 30 g Roasted Chana Dal ( Gram)
- 15 g Fresh Coriander
- 1 tsp Coconut Oil
- 0.5 tsp Dark Mustard Seeds
- 0.25 tsp White Urad Dal (Optional)
- 5 leaves Curry Leaves
- 1 Dry Red Chilli Whole
- 1 pinch Asafetida (Optional)
Time
- 15 Mins Preparation
- 5 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- Calories 256
- Carbs 11 g
- Fat 24 g
- Protein 3 g
Step 1
Grate some fresh coconut or rehydrate dry desiccated coconut in warm water for 10 minutes before you make the chutney
Step 2
Add desiccated coconut, roasted chana dal (gram), fresh coriander, chilli, salt and tamarind paste / lemon juice to the blender
Step 3
Blend the mix to a coarse powder. Check salt and add extra chilli if required
Step 4
Scrape the sides of the blender, and add some warm water bit by bit until the chutney is blended into a fine paste
Step 5
Transfer the freshly blended chutney into your serving bowl
Step 6
In a small pan, heat some coconut oil
Step 7
Once the oil is hot, add mustard seeds, Urad dal (optional), curry leaves, broken red chillies for the extra spice and Hing (asafoetida)
Step 8
Fry for 1 minute or until mustard seeds splutter and curry leaves crisp up, remove the tempering from heat and pour it over the chutney
Step 9
Mix the chutney well and serve it with some warm idli, dosa or anything you like
Did You Know?
Coconut is a drupe and not a nut, and has high amounts of manganese, potassium, and copper often used fresh or dried in cooking. Coconut milk has a high fat content of around 17%, but is low in sugars.
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Comments(1)
Looks really nice!! 🙂