Saturday, February 20, 2010

Coconut Chutney


Coconut is high in fiber, but its most plentiful nutrient is fat, the oil that accounts for 85 percent of the

calories in coconut meat. Roasted Split Chick Pea is a good source of protein.

This delicious and nutritious chutney elevates any ordinary dish to an extraordinary taste. This is

a very popular chutney made in the Southern part of India. I love it so much, i eat by itself instead of using

as an accompaniment. Can be used as a dip too.

Preparation Time – 10 minutes

Cooking Time – 2 minutes

Serves – 4


1 half of a coconut – Shredded finely

Roasted Split Chick Pea(Channa Dal) – 1 Tbsp

Salt – 1/2 tsp or to taste

Green Chili – 2 or to taste


Coconut oil – 1 tsp

Mustard Seeds – 1/2 tsp

Asafoetida – a pinch

Urad Dal – 1/2 tsp

Curry leaves – 3-4 leaves chopped


1) In a blender add the coconut, roasted split chick pea, salt, green chili

and grind to a fine powder.

2) Now add 2-3 Tbsp of water and once again grind to get a thick paste.

3) Do not add water in the beginning itself because sometimes the

coconut milk and oil will separate and float from the paste.

4) After grinding to a fine paste, now add water to get a desired consistency

and add more salt if required.

5) Heat oil and once warm add the mustard seeds. Once the mustard seeds

stop spluttering, add asafoetida, urad dal and curry leaves.

6) Once the urad dal becomes slight golden in color transfer the tempering

to the ground chutney. Stir thoroughly, serve and enjoy.


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