South Indian Coconut Chutney
Ingredients (12)
- fresh coconut1 cup
- green chillies4.5
- roasted chana dal2 tbsp
- ginger0.25
- garlic0.25
- tamarind0.5
- salt
- warm water
- oil1 tbsp
- mustard seeds0.5 tsp
- small onion1.5
- curry leaves1 sprig
Method
- 1
Add the grated coconut, green chillies, roasted chana dal, ginger, garlic, tamarind and salt to a blender.
- 2
Add a little warm water and grind into a smooth chutney.
- 3
Adjust the consistency by adding more warm water if required.
- 4
Transfer the chutney to a serving bowl.
- 5
Heat the oil in a small pan.
- 6
Add the mustard seeds and allow them to splutter.
- 7
Add the chopped shallots and sauté until lightly golden.
- 8
Add the curry leaves and fry for a few seconds.
- 9
Pour the tempering over the chutney and mix gently.
Notes & variations
Idli Dosa Medu Vada Pongal Upma Adai Paniyaram For a whiter chutney, omit the garlic and use only the white part of the coconut. Add a small piece of roasted garlic for a deeper flavour. A few fresh coriander leaves can be blended with the chutney for a different variation. Replace green chillies with dried red chillies for a red coconut chutney. Best consumed fresh but can be refrigerated for up to 2 days.
Nutrition
estimated| Per | 1 serving | 5 servings |
|---|---|---|
| Calories | 167 kcal | 835 kcal |
| Carbs | 12.5 g | 62.5 g |
| Protein | 2.6 g | 13 g |
| Fat | 12.7 g | 63.5 g |
| Fibre | 3.8 g | 19 g |