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    You are in: Home / Recipes / Coconut Chutney Recipe
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    Coconut Chutney

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Chef #784013's Note:

    From Mahanandi blog. Note: I add less urad dal and use frozen coconut instead of fresh.

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    Units: US | Metric


    1. 1
      Roast the chana dal in a pan until golden brown.
    2. 2
      Add coconut, chana dal, green chillies, shallot, cilantro, ginger, tamarind and salt into a blender, chopper, food processor, or mortar and pestle.
    3. 3
      Add half cup water and add the rest of the water slowly as you blend until you get a paste/chutney like consistency.
    4. 4
      Transfer mixture to a serving bowl or cup.
    5. 5
      In a small pan, add half teaspoon of oil and heat it.
    6. 6
      Add the mustard seeds, cumin seeds, urad dal, curry leaves and dried red chillies (in that order) and sauté them until they start to splutter and turn golden brown.
    7. 7
      Remove the pan from heat and add the fried spices to the pureed coconut mixture in the cup.
    8. 8
      Stir in the yogurt.
    9. 9
      Just before serving, squeeze few drops of lime juice to taste.

    Ratings & Reviews:


    Nutritional Facts for Coconut Chutney

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 202.8
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 7.5 g
    Cholesterol 0.0 mg
    Sodium 218.8 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 4.4 g
    Sugars 14.8 g
    Protein 4.8 g

    The following items or measurements are not included:


    tamarind extract

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