Description
A delicious coconut chutney that’s perfect for serving with your favorite dishes.
Ingredients
Scale
- 2 tablespoons oil
- 2 teaspoons chana dal
- 2 teaspoons white urad dal
- 1 teaspoon coriander seeds
- 2–3 whole dried red chilies (stalks removed)
- 2–3 green chilies (stalks removed)
- 1 teaspoon chopped ginger
- 350 grams sliced fresh coconut
- 1 tablespoon tamarind paste
- ½ teaspoon salt
- 2 teaspoons oil
- ½ teaspoon brown mustard seeds
- 1 dry red chili (broken into small pieces)
- 8–10 curry leaves
Instructions
- Heat oil in a pan over medium heat.
- Once the oil is hot, add chana dal, white urad dal, and coriander seeds and roast until the lentils turn slightly brown, stirring frequently.
- Add whole dried red chilies, green chilies, and ginger, and saute for 30 seconds.
- Add the sliced fresh coconut and cook for 5-6 minutes, until lightly browned.
- Remove the pan from the heat and let the coconut cool down for 5 minutes.
- Add the cooled coconut mixture to a high-speed blender.
- Add tamarind paste, salt, and 3/4 cup of water, and blend to make a smooth chutney. Add more water if required while blending the chutney.
- Check for salt and tamarind, and add more if needed.
- Heat oil in a small pan over medium heat.
- Once the oil is hot, add brown mustard seeds, dry red chili, and curry leaves. Let them crackle for 5-6 seconds.
- Pour the tempering over the chutney and mix well. Serve.
Notes
- Save some tempering for garnishing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Blending
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg