Easy South-Indian restaurant-style coconut chutney
Quick and easy South-Indian restaurant-style coconut chutney recipe that pairs very well with dosas, idlis, vadas, and many more delicacies.
Ingredients
For grinding
- ¾ cup fresh coconut or unsweetened shredded coconut
- 1 inch ginger
- ½ teaspoon salt
- 1 green chilli optional
- 2 tablespoon roasted chana dal optional
- ½ cup water
For tempering
- ½ tbsp sunflower oil
- ½ teaspoon toasted sesame oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- 7 to 8 curry leaves
Instructions
Grinding
- To a small blender, add the coconut, ginger, salt, green chilli (optional), roasted chana dal (optional) and water. Blend well.
- Scrape the edges and continue till it forms a smooth paste.
- Add more water in small batches if necessary. But do not add too much water in one go as it can make it too runny.
Tempering
- Heat sunflower oil and sesame oil (optional) in a small pan.
- Add mustard seeds and let them splutter.
- Add the urad dal, cumin seeds and, let them cook till they are slightly golden.
- Add the asafoetida (hing) and curry leaves.
- Switch off the heat and pour the tempering over the coconut chutney.
- Mix everything well and enjoy.
Notes
1. Nutrition information is a rough estimate for guidance.
2. Adding tempering to the chutney is optional. The coconut chutney is tasty even without the tempering, but adding the tempering enhances the flavour and unlocks the nutritional benefits of all the spices.
Nutrition
Calories: 230kcalCarbohydrates: 15gProtein: 4gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 449mgPotassium: 148mgFiber: 7gSugar: 3gVitamin A: 94IUVitamin C: 49mgCalcium: 44mgIron: 2mg
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