Desiccated Coconut Chutney Recipe
Easy South Indian Coconut Chutney without fresh coconut.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
- 1/2 cup Desiccated Coconut
- 2 tbsp Roasted Bengal Gram
- 1 Green Chillie
- 1 Dried Red Chilli
- 1/2 inch Ginger
- 1 sprig Curry Leaves
- 1 tsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Urad Dal
- A Pinch of Hing
- 1/4 tsp Tamarind
- Warm Water to grind
- Salt to taste
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.
Calories: 172kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 12g | Sodium: 84mg | Potassium: 115mg | Fiber: 4g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 22.7mg | Calcium: 6mg | Iron: 0.7mg