Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup roasted chana dal
- 2-3 green chilies
- 1/2 inch ginger
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup water
- 1 tbsp oil
- 1 tsp mustard seeds
- 1-2 dried red chilies
- 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, roasted chana dal, green chilies, ginger, salt, sugar, and water.
2. Blend until smooth and creamy. Transfer the chutney to a bowl.
3. In a small pan, heat oil over medium heat.
4. Add mustard seeds and let them splutter.
5. Add dried red chilies and curry leaves. Fry for a few seconds.
6. Pour the tempering over the chutney and mix well.
7. Serve the coconut chutney with dosa, idli, vada, or any South Indian dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes 1 cup of chutney
- Serves 4-6 people
Nutritional information:
- Calories: 70 kcal
- Fat: 5g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Roasted chana dal can be substituted with roasted peanuts or cashews.
- Green chilies can be substituted with jalapenos or serrano peppers.
- Curry leaves can be substituted with cilantro or parsley.
Variations:
- Add a few mint leaves or coriander leaves for a different flavor.
- Add a clove of garlic for a garlicky flavor.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Use fresh coconut for the best flavor.
- Adjust the amount of green chilies according to your spice level.
- Add water little by little to get the desired consistency.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the chutney in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the coconut chutney in a small bowl or a ramekin.
- Garnish with a few curry leaves or chopped cilantro.
Garnishes:
- Curry leaves
- Chopped cilantro
- Grated coconut
Pairings:
- Dosa
- Idli
- Vada
- Uttapam
- Pongal
Suggested side dishes:
- Sambar
- Rasam
- Tomato chutney
- Onion chutney
Troubleshooting advice:
- If the chutney is too thick, add more water.
- If the chutney is too thin, add more grated coconut or roasted chana dal.
Food safety advice:
- Use fresh and clean ingredients.
- Store the chutney in an airtight container in the refrigerator.
Food history:
- Coconut chutney is a popular South Indian condiment that is served with various dishes.
Flavor profiles:
- Creamy
- Spicy
- Tangy
Serving suggestions:
- Serve the coconut chutney as a side dish with dosa, idli, vada, or any South Indian dish.
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Region: Indian