8 nos ¾ cup coconut fresh frozen or unsweetened dry desiccated▢ tablespoons split roasted chana daal or roasted peanuts▢ garlic clove peeled▢ to green chili▢½ teaspoon cumin seeds▢½ teaspoon kosher salt▢ teaspoons sugar optional▢⅓ cup water add more as needed▢ teaspoons fresh lemon juice
16 nos Tadka (optional)▢ tablespoon oil▢½ teaspoon mustard seeds▢⅛ teaspoon asafetida optional▢ to curry leaves washed and pat dried▢ dried red chili optional for more spicy chutney
Directions : Coconut chutney Recipe
STEP 1.Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
STEP 2.Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
STEP 3.Pour the tadka over the chutney and stir in.
Nutrition value
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calories per serving
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Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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