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Desiccated Coconut Chutney Recipe
Easy South Indian Coconut Chutney without fresh coconut.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish
Cuisine:
South Indian
Keyword:
Indian breakfast, South Indian Food
Servings:
2
Calories:
172
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
½
cup
Desiccated Coconut
2
tbsp
Roasted Bengal Gram
1
Green Chillie
1
Dried Red Chilli
½
inch
Ginger
1
sprig
Curry Leaves
1
tsp
Oil
¼
tsp
Mustard Seeds
¼
tsp
Urad Dal
A Pinch of Hing
¼
tsp
Tamarind
Warm Water to grind
Salt to taste
Instructions
Add desiccated coconut, roasted bengal gram, tamarind, green chilli, ginger, salt and warm water to a mixie or blender.
Blend until everything is smooth. Adjust the water to get the desired consistency.
Transfer the chutney to a serving bowl.
Heat oil in a small pan for seasoning.
Add mustard seeds and urad dal to the oil and saute until they are golden brown color.
Then add the curry leaves, dried red chilli and hing and saute for a few seconds.
Pour the seasoned ingredients over the prepared chutney and mix well.
Serve with idli, dosa, pongal or upma.
Video
Nutrition
Calories:
172
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
16
g
|
Saturated Fat:
12
g
|
Sodium:
84
mg
|
Potassium:
115
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
40
IU
|
Vitamin C:
22.7
mg
|
Calcium:
6
mg
|
Iron:
0.7
mg