Ingredients with Measurements:
- 1 cup fresh coriander leaves
- 1/2 cup split yellow lentils (dal)
- 1/4 cup grated coconut
- 2 green chilies, chopped
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the split yellow lentils (dal) in cold water and soak them in water for 30 minutes.
2. Drain the water and add the lentils to a blender or food processor.
3. Add coriander leaves, grated coconut, green chilies, onion, garlic, cumin seeds, salt, lemon juice, and water to the blender.
4. Blend all the ingredients together until smooth.
5. If the chutney is too thick, add more water to get the desired consistency.
6. Transfer the chutney to a bowl and serve.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Temperature:
No cooking required
Serving size:
Makes 1 cup of chutney, serving size is 2 tablespoons.
Nutritional information:
Calories: 40
Fat: 1g
Carbohydrates: 6g
Protein: 2g
Sodium: 120mg
Sugar: 1g
Fiber: 2g
Substitutions for ingredients:
- You can use fresh mint leaves instead of coriander leaves.
- If you don't have grated coconut, you can use desiccated coconut or skip it altogether.
- You can use red chili powder instead of green chilies.
Variations:
- You can add a teaspoon of sugar to balance the flavors.
- You can add a pinch of asafoetida (hing) for additional flavor.
- You can add a tablespoon of tamarind paste for a tangy taste.
Tips and tricks:
- Soak the lentils for at least 30 minutes to soften them.
- Adjust the amount of green chilies according to your taste preference.
- Use fresh coriander leaves for the best flavor.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- No reheating required.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh coriander leaves or grated coconut.
Garnishes:
- Fresh coriander leaves
- Grated coconut
Pairings:
- This chutney goes well with Indian snacks like samosas, pakoras, and vadas.
- You can also serve it with dosa, idli, or uttapam.
Suggested side dishes:
- Serve with a side of yogurt or raita.
Troubleshooting advice:
- If the chutney is too thick, add more water to get the desired consistency.
- If the chutney is too thin, add more coriander leaves or grated coconut.
Food safety advice:
- Make sure to soak the lentils for at least 30 minutes to soften them before blending.
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
Food history:
- Chutney is a condiment that originated in India and is commonly served with Indian cuisine.
Flavor profiles:
- This chutney has a fresh and herbaceous flavor with a slight kick of heat from the green chilies.
Serving suggestions:
- Serve as a condiment with Indian snacks or as a side dish with dosa, idli, or uttapam.
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Region: Indian