Coconut Chutney for Idli and Dosa
The flavors of spicy coconut come together in a creamy, slightly sweet, and savory chutney that is highly addictive.
Prep: 5 min
Cook: 1 min
Total: 6 min
Servings: 8
Ingredients
- 1/2 cup coconut (unsweetened, desiccated or frozen)
- 1-2 green chilies
- 1 tsp salt
- 2 Tbsp cashews (tahini, sesame seeds, or cashews)
- 1/2 inch of ginger
- 1/4 tsp granulated garlic (1-2 cloves)
- 1/4 tsp cumin seeds
- Lemon juice
- Tadka (optional)
- 2 tsp neutral oil
- 1/4 tsp mustard seeds
- 1 pinch hing
- 1 tsp chana or urad dal
- 6-10 curry leaves
Instructions
- Combine the coconut, chilies, salt, cashews, ginger, granulated garlic, cumin seeds, and lemon juice in a blender. Add as little water as possible to allow it to blend. Blend to a consistent texture with no lumps.
- For the tadka, heat oil in a small pan. Add mustard seeds and hing. Let it toast for a few seconds. Then add dal. When it starts to turn lightly brown, add curry leaves. Let those cook for a few seconds and remove from heat.
- Pour or spoon the tadka over the top of the chutney.
Nutrition
- Calories: 46
- Carbohydrates: 3
- Protein: 1
- Fat: 4
- Saturated Fat: 2
- Polyunsaturated Fat: 1
- Monounsaturated Fat: 1
- Trans Fat: 0.004
- Sodium: 311
- Potassium: 44
- Fiber: 1
- Sugar: 1
- Vitamin A: 30
- Vitamin C: 16
- Calcium: 7
- Iron: 0.4