Coconut Chutney Recipe

Name: Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of frozen shredded coconut, thawed; ¼ cup of dry channa dal; 6 small green chilies, roughly chopped; 1 shallot, sliced into chunks (or piece of red onion); 6 sprigs fresh cilantro; 12 inch ginger; ½ tablespoon tamarind extract; 1 cup water; ¼ teaspoon salt; ½ teaspoon oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seed; ½ teaspoon Urad Dal (optional); 1 -2 fresh curry leaf (optional); 1 -2 dried red chili (optional); 2 tablespoons yogurt (optional); 14 lime (optional)

Servings: persons

1 cup of frozen shredded coconut, thawed
¼ cup of dry channa dal
6 small green chilies, roughly chopped
1 shallot, sliced into chunks (or piece of red onion)
6 sprigs fresh cilantro
12 inch ginger
½ tablespoon tamarind extract
1 cup water
¼ teaspoon salt
½ teaspoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seed
½ teaspoon Urad Dal (optional)
1 -2 fresh curry leaf (optional)
1 -2 dried red chili (optional)
2 tablespoons yogurt (optional)
14 lime (optional)

1
Roast the chana dal in a pan until golden brown.
2
Add coconut, chana dal, green chillies, shallot, cilantro, ginger, tamarind and salt into a blender, chopper, food processor, or mortar and pestle.
3
Add half cup water and add the rest of the water slowly as you blend until you get a paste/chutney like consistency.
4
Transfer mixture to a serving bowl or cup.
5
In a small pan, add half teaspoon of oil and heat it.
6
Add the mustard seeds, cumin seeds, urad dal, curry leaves and dried red chillies (in that order) and saute them until they start to splutter and turn golden brown.
7
Remove the pan from heat and add the fried spices to the pureed coconut mixture in the cup.
8
Stir in the yogurt.
9
Just before serving, squeeze few drops of lime juice to taste.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup of frozen shredded coconut, thawed, ¼ cup of dry channa dal, 6 small green chilies, roughly chopped, 1 shallot, sliced into chunks (or piece of red onion), and more.

Yes, Coconut Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chutney

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