Coconut Chutney (South Indian)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | channa dal | 1.5 tbsp | — | Buy |
| 2 | finely-grated fresh coconut | 1 cup | 704 kcal6g protein · 29g carbs · 67g fat | Buy |
| 3 | –8 green hot chile peppers | 0 g | — | Buy |
| 4 | tamarind paste | 0.5 tsp | 6 kcal0g protein · 1g carbs · 0g fat | Buy |
| 5 | chopped cilantro | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | ginger paste | 1 tsp | 4 kcal0g protein · 1g carbs · 0g fat | Buy |
| 7 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | oil | 0.5 tsp | 21 kcal0g protein · 0g carbs · 3g fat · 0g fibre | Buy |
| 9 | mustard seed | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 10 | curry leaves | 0 g | — | Buy |
| 11 | asafoetida | 0.25 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients735 kcal · 7g protein · 31g carbs · 70g fat · 0g fiber
Per servingno servings count given
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Directions
Dry roast the channa dal until browned. Allow it to cool.
Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
Add the seasoning mixture to the chutney, and mix well.
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