Coconut Chutney Recipe

• porcje: 3 servings
• czas aktywny: 5 minutes
• całkowity czas: 7 minutes

Składniki

¾ cup grated coconut (fresh/frozen or ¼ cup chopped, read notes)

1½ to 2 tablespoons fried gram/ roasted split chana dal (or roasted peanuts or Bengal gram read notes)

1 garlic clove (or ⅛ inch peeled ginger)

1 to 2 green chilies (adjust to taste or dried red chilies, read notes)

⅓ teaspoon salt (adjust to taste)

½ teaspoon cumin seeds

¼ to ⅓ cup water (adjust as required)

1½ teaspoons lemon juice (or little tamarind soaked in hot water (optional)

¼ cup coriander leaves (or 10 to 12 mint leaves (optional)

1 teaspoon oil

¼ teaspoon mustard seeds

1 dried red chili (broken (optional)

1 sprig curry leaves (pat dry with paper towels to avoid splatters)

1 pinch hing (asafetida. optional)

1 pinch split urad dal (optional)

Wskazówki

Grind the chutney: Add coconut, ginger/garlic, cumin seeds, green chilies, salt, roasted chana dal (fried gram), lemon juice and water to a blender. (If using frozen coconut, bring it close to room temperature or heat it in a pan, until hot to touch. Cool down and use)

Blend until smooth to a thick chutney, adding more water if required. Taste test and add more chilies or salt to your preference. Transfer to a serving bowl.

Tempering: Heat a pan with 1 teaspoon oil, on a medium flame. Add mustard seeds, dried red chili and urad dal (optional), When the dal turns golden, turn off and add curry leaves & hing. Stir gently and pour over the chutney.

Serve coconut chutney with dosa, idli, vada or pongal.

Variations: Add the coriander leaves or the mint leaves along with other ingredients and blend.

Wartości Odżywcze

• Kalorie: 138 kcal
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 2 g
• Sód: 150 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 3 g
• Białko: 7 g