Coconut-Lentil Chutney

Anu's Note:

This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Serves: 2

Yield: 2.0 cups of ...

• ½ large coconut , grated
• 2 tablespoons bengal gram dal (split dried chickpeas) or 2 tablespoons channa dal (dried chickpeas)
• 3 green chilies
• ¾ cup water
• 1 teaspoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon split Urad Dal (split black gram)
• 3 curry leaves

Directions:

1. In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
2. After it cools, grind it with grated coconut, green chillies and salt in a mixer.
3. Slowly add water while grinding.
4. The consistency of the mixture should be akin to that of ketchup.
5. Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
6. When the mustard sputters, add this to the ground coconut mixture.
7. Serve this chutney with idlis or dosas.

Reviews

[Mosum]

This was good i tried with and without the tamrin. it is better tasting with the tamrin i used paste in mine

[Chef #237926]

I added a lime size ball of tamarind while grinding. the resultant taste was excellent; just like the one we get at the udipi restuarant here in Mumbai.

[eatrealfood]

very good recipe. my husband made this to go along with masala dosa and sambar for our dinner tonight. it was a perfect complement to a delicious south indian dinner.