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Coconut Chutney
Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds
Servings: 4
Calories: 117kcal
Equipment
Ingredients
- ¾ cup coconut fresh frozen or unsweetened dry desiccated
- 2 tablespoons split roasted chana daal or roasted peanuts
- 1 garlic clove peeled
- 1 to 2 green chili
- ½ teaspoon cumin seeds
- ½ teaspoon kosher salt
- 1 teaspoons sugar optional
- ⅓ cup water add more as needed
- 1 teaspoons fresh lemon juice
Tadka (optional)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida optional
- 6 to 8 curry leaves washed and pat dried
- 1 dried red chili optional for more spicy chutney
Instructions
- Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
- Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
- Pour the tadka over the chutney and stir in.
Video
Nutrition
Calories: 117kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 334mg | Potassium: 111mg | Fiber: 4g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 1mg
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