Ingredients with Measurements:
- 1 cup fresh neem leaves
- 1/2 cup grated coconut
- 2 green chilies
- 1/2 inch ginger
- 1/4 cup roasted peanuts
- 1/4 cup roasted chana dal
- 1/4 tsp cumin seeds
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Wash the neem leaves and remove the stems.
2. In a blender or food processor, add the neem leaves, grated coconut, green chilies, ginger, roasted peanuts, roasted chana dal, cumin seeds, and salt.
3. Add water as needed to blend the ingredients into a smooth paste.
4. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Makes about 1 cup of chutney
- Serves 4-6 people
Nutritional information:
- Calories: 70 per serving
- Fat: 5g
- Carbohydrates: 4g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- If fresh neem leaves are not available, you can use dried neem leaves.
- You can substitute roasted peanuts with roasted cashews or almonds.
- Roasted chana dal can be substituted with roasted urad dal.
Variations:
- Add a handful of fresh mint leaves for a minty flavor.
- Add a tablespoon of tamarind paste for a tangy flavor.
- Add a teaspoon of sugar for a slightly sweet taste.
Tips and tricks:
- Adjust the amount of green chilies based on your spice preference.
- Add water gradually to achieve 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:
- Serve at room temperature.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish with fresh neem leaves or coriander leaves.
Garnishes:
- Fresh neem leaves or coriander leaves.
Pairings:
- Neem chutney pairs well with dosa, idli, vada, and other South Indian snacks.
Suggested side dishes:
- Serve with coconut chutney and sambar for a complete South Indian meal.
Troubleshooting advice:
- If the chutney is too thick, add more water to achieve the desired consistency.
- If the chutney is too spicy, add more grated coconut or roasted peanuts to balance the heat.
Food safety advice:
- Wash the neem leaves thoroughly before using them in the recipe.
- Store the chutney in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Neem has been used in traditional Indian medicine for centuries due to its medicinal properties.
Flavor profiles:
- Neem chutney has a slightly bitter and nutty flavor with a hint of spice.
Serving suggestions:
- Serve the neem chutney as a dip with South Indian snacks or as a condiment with a meal.
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Region: Indian