Coconut Chutney ( Mumbai Roadside Recipes)
by Tarla Dalal
Added to 136 cookbooks
This recipe has been viewed 148075 times
An all time favourite accompaniment to be served with south indian delicacy snacks.
Method- Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, salt and 3 tbsp of water and blend in a mixer to a smooth paste.
- Transfer the paste to a bowl, add 1/3 cup of water and mix well.
- For the tempering, heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the urad dal, curry leaves, red chillies and asafoetida and sauté on a medium flame for a minute.
- Pour this tempering over the chutney and mix well. Use as required or store in an air-tight container in a deep-freezer.
Coconut Chutney Video by Tarla Dalal
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Nutrient values (Abbrv) per tbsp
| Energy | 19 cal |
| Protein | 0.3 g |
| Carbohydrates | 0.7 g |
| Fiber | 0.4 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Sodium | 2.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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