Coconut chutney
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Coconut chutney

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Time to cook-icon

Time to cook

15 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A traditional South Indian condiment made by blending fresh coconut meat with chilies, cumin, ginger, and salt. It can be served as a side dish with idli, dosa, vada and Pongal.

A traditional South Indian condiment made by blending fresh coconut meat with chilies, cumin, ginger, and salt. It can be served as a side dish with idli, dosa, vada and Pongal.

Ingredients

Fresh Coconut

0.25 cup

Roasted Chana Dal - Split Lentils

1.25 tbsp

Picador Chillies

1 chilli

Fresh Ginger

1.75 tsp

Salt

0.25 tsp

Water

2.5 Tbsp

Mustard Seeds

0.25 tsp

Urad Dal

0.25 Tsp

Cumin Seeds

1 pinch

Curry Leaves

6 leaf

Asafoetida

1 pinch

Red Chilli Pepper

1 chilli

Mustard Oil

1 tsp

Step-by-step instructions to cook

Prep

1

Take freshly grated coconut in a grinder jar.

2

Add the green chili and ginger.

3

Add roasted chana dal and salt as per taste. Add water.

4

Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more water.

5

Remove the chutney in a heatproof bowl.

Cooking

1

Heat oil in a small pan. Add mustard seeds.

2

When the mustard seeds begin to splutter, add cumin seeds (jeera) and urad dal and fry till the dal starts becoming golden and aromatic.

3

Then add the curry leaves, red chili and asafoetida.

4

Fry for a couple of seconds till the curry leaves become crisp and the red chilies change color.

5

Switch off the heat and pour the tempering on the chutney.

6

Mix thoroughly.

Nutrition information

(per serving)

Carbs

Carbs

0.6

Proteins

Proteins

0.2

Fats

Fats

0.6

Fiber

Fiber

0.3

9

kcal

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