Coconut & roasted chana dal chutney recipe

Coconut & roasted chana dal chutney is a flavorful and versatile Indian condiment. Made with fresh coconut, roasted chana dal, and a blend of spices, this chutney is a perfect accompaniment to dosas, idlis, and other South Indian dishes. The roasted chana dal adds a nutty flavor and a creamy texture to the chutney, while the coconut gives it a rich and tropical taste. It can be easily prepared in a blender and stored in the refrigerator for up to a week.

4.4
25 Rating -
Rate
Vegdiet
1hr 15minstotal
30minsPrep
45minsCook
1hr 15m.total
30m.Prep
45m.Cook
Coconut & roasted chana dal chutney recipe
plan
Bookmark

ingredients serve

Ingredients for Coconut & roasted chana dal chutney recipe Recipe

  • 0.17 cup Grated Coconut
  • 1/25 cup Roasted Chana Dal
  • 0.42 En Chilies
  • 0.17 inch Ginger
  • 0.17 tablespoon Tamarind Paste
  • As required Salt To Taste
  • as per your need Water As Needed
  • 0.17 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Urad Dal
  • as required A Few Curry Leaves
  • 0.33 Dried Red Chilies

Directions: Coconut & Roasted Chana Dal Chutney Recipe Recipe

Cooking Directions

  • STEP 1.In a pan, dry roast the chana dal until it turns golden brown and aromatic.
  • STEP 2.Transfer the roasted chana dal to a blender and grind it into a fine powder.
  • STEP 3.Add grated coconut, green chilies, ginger, tamarind paste, salt, and water to the blender.
  • STEP 4.Blend everything together until you get a smooth and creamy consistency.
  • STEP 5.Heat oil in a small pan and add mustard seeds, urad dal, curry leaves, and dried red chilies.
  • STEP 6.Once the mustard seeds start to splutter, pour the tempering over the chutney and mix well.
  • STEP 7.Serve the coconut & roasted chana dal chutney with dosas, idlis, or any South Indian dish.
  • STEP 8.Store any leftover chutney in an airtight container in the refrigerator for up to a week.

Cooking Tips

  • Make sure to roast the chana dal on low heat to prevent it from burning.
  • You can adjust the spiciness of the chutney by adding more or fewer green chilies.
  • For a tangier flavor, you can add a little more tamarind paste.
  • If the chutney is too thick, you can add a little water to thin it out.

Storage and Serving

  • Store the chutney in an airtight container in the refrigerator.
  • Serve the chutney at room temperature or slightly chilled.
  • This chutney can be served as a dip or spread for dosas, idlis, vadas, or sandwiches.
Nutrition
value
275
calories per serving
21 g Fat5 g Protein16 g Carbs7 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    5g
  • Carbs
    16g
  • Fiber
    7g

MacroNutrients

  • Carbs
    16g
  • Protein
    5g
  • Fiber
    7g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    2mg
  • Vitamin A
    31mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    92mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
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
show more
Recipe By Slurrp