Ingredients with Measurements:
- 1 cup grated coconut
- 2-3 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
- 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, green chilies, ginger, roasted chana dal, water, and salt. Blend until smooth.
2. In a small pan, heat oil over medium heat. Add mustard seeds and let them splutter.
3. Add urad dal, dried red chilies, and curry leaves. Fry until the dal turns golden brown.
4. Pour the tempering over the chutney and mix well.
5. Serve the chutney with dosa, idli, vada, or any other South Indian snack.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of chutney
Nutritional information:
- Calories: 75 per serving
- Fat: 5g
- Carbohydrates: 6g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Roasted chana dal can be substituted with roasted peanuts or cashews.
- Dried red chilies can be substituted with red chili powder.
Variations:
- Add a handful of fresh coriander leaves for a herbaceous flavor.
- Use tamarind pulp instead of water for a tangy taste.
- Add a pinch of sugar for a sweet and spicy flavor.
Tips and Tricks:
- Adjust the amount of green chilies according to your spice preference.
- Use freshly grated coconut for the best taste.
- The chutney can be stored 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:
- The chutney can be served at room temperature or slightly warmed in the microwave.
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:
- Dosa
- Idli
- Vada
- Upma
- Pongal
Suggested Side Dishes:
- Sambar
- Rasam
- Tomato chutney
Troubleshooting Advice:
- If the chutney is too thick, add a little more water.
- If the chutney is too watery, add more grated coconut or roasted chana dal.
Food Safety Advice:
- Make sure to use clean and fresh 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 snacks and breakfast items.
Flavor Profiles:
- Spicy, nutty, and slightly sweet.
Serving Suggestions:
- Serve the chutney as a condiment with South Indian snacks and breakfast items.
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Region: Indian