Empty My Fridge
Coconut Chutney recipe
Ingredients
- Coconut · grated¾ cups
- Chana dal · roasted1 ½–2 tbsp
- Garlic1
- Chili pepper · dried1–2 + 1
- Salt⅓ tsp
- Cumin½ tsp
- Lemon1 ½ tsp
- Cilantro¼ cups
- Oil1 tsp
- Mustard seed¼ tsp
- Curry1 sprig
- Asafoetida1 pinch
- Urad dal1 pinch
Instructions
- Add the coconut, ginger or garlic, cumin seeds, green chilies, salt, roasted chana dal, lemon juice and water to a blender. If using frozen coconut, bring it close to room temperature or warm it in a pan until just hot to the touch, then let it cool before use.
- Blend until smooth and thick, adding more water if needed. Taste and adjust with more chilies or salt. Transfer to a serving bowl.
- Heat 1 teaspoon oil in a pan over medium heat. Add the mustard seeds, dried red chili and urad dal (optional). When the dal turns golden, turn off the heat and add the curry leaves and hing. Stir gently and pour over the chutney.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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