Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup fresh coriander leaves
- 2 green chilies
- 1/2 inch ginger
- 1/4 cup roasted chana dal
- 1/4 cup water
- Salt to taste
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- A few curry leaves
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, add grated coconut, fresh coriander leaves, green chilies, ginger, roasted chana dal, water, and salt.
2. Blend all the ingredients until smooth.
3. Transfer the chutney to a serving bowl.
4. In a small pan, heat oil over medium heat.
5. Add mustard seeds and urad dal and let them splutter.
6. Add curry leaves and sauté for a few seconds.
7. Pour this tempering over the chutney and mix well.
8. Serve the coconut chutney with coriander leaves with dosa, idli, or any South Indian snack.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Not applicable
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 120 kcal
- Fat: 10 g
- Carbohydrates: 6 g
- Protein: 2 g
- Fiber: 2 g
Substitutions for ingredients:
- Roasted chana dal can be substituted with roasted peanuts or cashews.
- If fresh coriander leaves are not available, you can use dried coriander leaves.
Variations:
- You can add mint leaves or curry leaves to the chutney for a different flavor.
- To make it spicier, add more green chilies.
- You can also add a small piece of tamarind for a tangy taste.
Tips and tricks:
- Use fresh coconut for the best taste.
- Adjust the amount of water according to the desired consistency of the chutney.
- If the chutney is too thick, add more water or coconut milk to thin it out.
Storage instructions:
- Store the coconut chutney with coriander leaves in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Not applicable
Presentation ideas:
- Serve the coconut chutney with coriander leaves in a small bowl with a spoon.
Garnishes:
- Garnish with fresh coriander leaves or grated coconut.
Pairings:
- Serve with dosa, idli, vada, or any South Indian snack.
Suggested side dishes:
- Sambar, rasam, or any South Indian curry.
Troubleshooting advice:
- If the chutney is too thick, add more water or coconut milk.
- If the chutney is too thin, add more grated coconut or roasted chana dal.
Food safety advice:
- Use fresh ingredients and store the chutney in the refrigerator.
Food history:
- Coconut chutney is a popular South Indian condiment that is served with dosa, idli, and other snacks.
Flavor profiles:
- The coconut chutney with coriander leaves is creamy, nutty, and slightly spicy.
Serving suggestions:
- Serve the coconut chutney with coriander leaves as a condiment with any South Indian snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian