Indian Coconut Chutney
Ingredients
- 1 cup grated coconut (fresh or frozen)
- 2 tablespoons roasted chana dal (split chickpeas)
- 2-3 green chilies (adjust to taste)
- 1- inch piece ginger
- 1/4 cup water (adjust as needed)
- Salt to taste
For the tempering:
- 1 tablespoon oil (preferably coconut or vegetable oil)
- 1/2 teaspoon mustard seeds
- few curry leaves
- 1 tablespoon urad dal (optional)
Instructions
- In a blender or food processor, add the grated coconut, roasted chana dal, green chilies, ginger, and a pinch of salt.
- Blend everything together until you get a coarse paste. Add water gradually if needed to adjust the consistency.
- Transfer the chutney to a bowl and set it aside.
- In a small pan, heat the oil over medium heat and add the mustard seeds. Let them splutter.
- Add the curry leaves and urad dal (if using) to the pan and sauté until the dal turns golden brown.
- Pour the tempering mixture over the chutney and mix well.
- Taste and adjust the seasoning with more salt if needed.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.