Coconut Chutney
- Ready In:
- 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 236.59 ml of frozen shredded coconut, thawed
- 59.14 ml of dry channa dal
- 6 small green chilies, roughly chopped
- 1 shallot, sliced into chunks (or piece of red onion)
- 6 sprig fresh cilantro
- 1 inch ginger
- 7.39 ml tamarind extract
- 236.59 ml water
- 1.23 ml salt
- 2.46 ml oil
- 4.92 ml mustard seeds
- 4.92 ml cumin seed
- 2.46 ml Urad Dal (optional)
- 1-2 fresh curry leaf (optional)
- 1-2 dried red chili (optional)
- 29.58 ml yogurt (optional)
- 0 lime (optional)
directions
- Roast the chana dal in a pan until golden brown.
- Add coconut, chana dal, green chillies, shallot, cilantro, ginger, tamarind and salt into a blender, chopper, food processor, or mortar and pestle.
- Add half cup water and add the rest of the water slowly as you blend until you get a paste/chutney like consistency.
- Transfer mixture to a serving bowl or cup.
- In a small pan, add half teaspoon of oil and heat it.
- 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.
- Remove the pan from heat and add the fried spices to the pureed coconut mixture in the cup.
- Stir in the yogurt.
- Just before serving, squeeze few drops of lime juice to taste.
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