Cooked - Coconut Chutney

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Chutney

1.0

¾ cup coconut fresh frozen (or unsweetened dry desiccated)

2 tablespoons split roasted chana daal (or roasted peanuts)

1 garlic clove (peeled)

1 to 2 green chili

½ teaspoon cumin seeds

½ teaspoon kosher salt

1 teaspoons sugar (optional)

⅓ cup water (add more as needed)

1 teaspoons fresh lemon juice

1 tablespoon oil

½ teaspoon mustard seeds

⅛ teaspoon asafetida (optional)

6 to 8 curry leaves (washed and pat dried)

1 dried red chili (optional for more spicy chutney)

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.
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.
Pour the tadka over the chutney and stir in.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Chutney

Cuisine🇮🇳Indian

Occasions📆Everyday🍚Side Dish

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 6 weeks ago

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