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Nutrition Facts
Serving Size 1 (187g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 large coconut curry leaves
Calories 102
Calories from Fat 31		(30%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 332mg		9%
Total Carbohydrate 15.0g		5%
	Dietary Fiber 3.8g	15%
	Sugars 4.8g
Protein 4.5g		8%
detailed view... how is this calculated?

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⁽⁶⁾ RATE IT NOW Print Recipe

By: Anu
Nov 29, 2001

This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.

SERVES 2 , 2 cups of chutney (change servings and units)

Ingredients

1/2 large coconut, grated
2 tablespoons bengal gram dal (split dried chickpeas) or channa dal (dried chickpeas)
3 green chilies
3/4 cup water
1 teaspoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon split Urad Dal (split black gram)
3 curry leaves

Directions

1
In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
2
After it cools, grind it with grated coconut, green chillies and salt in a mixer.
3
Slowly add water while grinding.
4
The consistency of the mixture should be akin to that of ketchup.
5
Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
6
When the mustard sputters, add this to the ground coconut mixture.
7
Serve this chutney with idlis or dosas.

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Featured Reviews for This Recipe

From: Mosum

On Oct 7, 2007

This was good i tried with and without the tamrin. it is better tasting with the tamrin i used paste in mine

0 people found this review helpful

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From: Chef #237926

On Sep 12, 2005

I added a lime size ball of tamarind while grinding. the resultant taste was excellent; just like the one we get at the udipi restuarant here in Mumbai.

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From: Dabbler

On Jul 30, 2004

Awesome, Anu. I took Charisma's suggestion regarding the urad dal and salt. Both of the dals add a wonderful richness to this chutney. Also, I blended into the chutney about 1T of fresh ginger. I'm not a huge fan of ginger, but it added a little zing. I'd make this often if it wasn't such a struggle with getting the coconut meat out of the shell. Terribly time-consuming, that process, but on occasion - worth it!

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From: Carol Bullock

On Dec 10, 2001

Thanks Anu - just what I was looking for.

1 person found this review helpful

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