Coconut Chutney

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This spicy chutney is delicious! Made with coconut, roasted chickpeas, Indian chili peppers and seasoning, it is the go-to chutney for most South Indian dishes like dosa, idli, upma etc. Try it as dip with your chips and veggies. You'll love it!

Course Chutney

Cuisine Indian

Keyword Chutney, Coconut, South Indian, Spicy, Vegetarian

Special Diet Gluten Free, Grain Free, No Added Sugar, Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings Servings

Calories 241kcal

Ingredients

1 Cup Grated Coconut Fresh
1/2 Cup Chana (Chickpeas) Roasted (dalia)
1 Chili Green Chili Pepper Or to taste
1 Teaspoon Rice Bran Oil Extra Virgin
6 Leaves Curry Leaves
1/4 Teaspoon Mustard Seeds
1/4 Teaspoon Cumin Seeds
1/2 Chili Dry Red Chili
1 Teaspoon Urad Dal Split Black Gram
1/4 Teaspoon Sea Salt Or To Taste

Instructions

Get your ingredients ready: 1. Seasoning- curry leaves, urad dal, mustard seeds, cumin seeds and dry chili pepper 2. Roasted chickpeas, coconut, green chili pepper and salt
Blend coconut, roasted chickpeas and green chili in a blender to a coarse paste, along with salt. Add a little filtered water to make it easier to blend (optional: add a couple of fresh mint leaves for that extra dash of flavor).
Heat oil in a pan, sauté mustard seeds, cumin seeds, curry leaves, urad dal, and dry red chili.
Add seasoning to the blended chutney mix well before serving.
Serve fresh with Multigrain Dosa and South Indian Potato Curry.

Notes

Great with Multigrain Dosa, Cabbage Wada, Multigrain Idli, or as a spicy dip with chips and veggies.

*Use organic ingredients wherever possible

Nutrition