Description
A vibrant South Indian side dish,
perfect with idli, dosa, or vada.
Ingredients
Units
Scale
- 1 cups (237 ml) grated coconut
- 2 small green chillies , chopped
- 1 tsp grated ginger (adrak)
- 1 tbsp roasted chana dal (daria)
- Salt
- 1/4 tsp mustard seeds ( rai / sarson)
- 1 red chilli , broken into pieces
- 2 to 3 curry leaves (kadi patta)
- 1 tsp oil
Instructions
- Blend coconut, green chilies, ginger, roasted split gram, and salt with a little water into a fine paste.
- Prepare the tempering: Heat oil, add mustard seeds, red chili, and curry leaves; stir until mustard seeds crackle.
- Pour the tempering over the chutney and mix well.
- Refrigerate for later use.
Notes
- For a smoother chutney, strain the blended mixture through a fine-mesh sieve before adding the tempering.
- Adjust the amount of green chilies to control the spice level according to your preference.
- Store chutney in an airtight container in the refrigerator for up to 5 days; the flavor will deepen over time.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: South Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 7
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 12
- Fiber: 2
- Protein: 2