Coconut Chutney
Coconut Chutney is a staple food in the South Indian Cooking, almost all the breakfast and tiffin recipes are served with some sort of chutney.
Servings: 4
Calories: 69kcal
Standard 1 cup measures 240 ml
Equipment
- Blender
- Tadka pan
Ingredients
- ½ cup Coconut
- 2 Green Chilli
- 2 tbsp Gram Dal / Potukadalai
- ¼ cup Water
- Salt as needed
To Temper:
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 3 nos Dry Red Chilli
- 1 spring Curry Leaves
Instructions
- In a blender add in the grated coconut, Green Chilli and potukadalai.
- Pulse it for few secs. Next add in the water.
- Blend well to form a fine paste, Add the required Salt.
- Prepare the tadka next and pour it to the chutney. Add in oil once its hot add in mustard seeds, Cumin Seeds ,Dry Red Chilli and Curry leaves fry for few secs and then pour it to the chutney .Coconut chutney is now ready to be served.
Notes
- Serve hot with dosa, Idli, Adai or Pongal.
- Use fresh coconut for a yummy chutney.
- A small piece of ginger can also be used for flavour.
Nutrition
Calories: 69kcal | Carbohydrates: 1.9g | Protein: 0.5g | Fat: 6.9g | Saturated Fat: 3.4g | Sodium: 12mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.7g | Calcium: 5mg | Iron: 2mg
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