RCI-SN.004.0013.001
Coconut Chutney
Side Dishes is served as a side dish for a lot of Indian snacks and breakfast items. It can be mil
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Fresh coconut - 1 cup finely grated1 unit
- Green hot chili peppers - 6 to 81 unit
- Tamarind paste - ½ tsp1 unit
- Cilantro - 1 Tbs1 unitchopped
- Ginger paste1 unit1 tsp
- Channa dal - 1½ Tbs1 unit
- Salt - to taste1 unit
- Mustard seed - ½ tsp1 unit
- Curry leaves - 3-41 unitchopped
- Asafoetida - ¼ tsp1 unit
- Oil - ½ tsp1 unit
Method
1
Dry roast channa dal until browned and allow it to cool.
2
Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
3
For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.