Indian Coconut Chutney
Indian Coconut Chutney is a delicious condiment commonly served with South Indian dishes. It's made by blending fresh grated coconut, roasted chana dal (split chickpeas), green chilies, ginger, and a few other spices to create a flavorful and creamy dip. It's often seasoned with mustard seeds, curry leaves, and urad dal, which adds an aromatic touch. This versatile chutney pairs well with dosas, idlis, vadas, and many other Indian snacks.
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
Calories: 216kcal (11%)Carbohydrates: 14g (5%)Protein: 4g (8%)Fat: 18g (28%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 84mg (4%)Potassium: 123mg (4%)Fiber: 7g (29%)Sugar: 3g (3%)Vitamin A: 0.2IUVitamin C: 3mg (4%)Calcium: 23mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
