Although I love Coconut chutney the most to pair with south Indian delicacies however most of the time when I make them without planning, I’m always short of fresh or dry coconut. Hence this chutney came into existence as it’s quick, equally delicious and most of the ingredients are found in our everyday Indian Kitchen. I not only eat this chutney with Indian food however I love to eat it with any kind of bread.
Serves: 4
Serving Suggestion:
This chutney is either eaten cold or at room temperature. Can be stored for a week in the fridge. Serve with Idlee/Dosa/VadaOR Rice OR Toasted Bread
Tools:
1 Medium nonstick pan Hand Blender 1 small nonstick pan – for tempering
Ingredients:
½ Cup Chana Dal (Chana Lentil) ¼ Cup Urad Dal (White Lentil) 2 Tbsp Raw Peanuts 4 Tbsp Yogurt 1 Large Green Chili – Deseeded 5-6 Leaves of Fresh Curry Leaves (Kadi-Patta) ¼ Cup Water 1 Tsp Red Chili Powder 2 Tsp Salt
For Tempering:
2 Tbsp Oil/Ghee (Clarified Butter) 2 Dried Red Chili – Whole 1 Tsp Mustard Seeds (Rae Dana) 2-3 Fresh Curry Leaves – Chopped Pinch of Asafetida (Hing)
Method:
Heat a medium nonstick pan over medium flames, add chana dal, urad dal and peanuts. Dry Roast them on low flames for 2-3min OR till they become golden in color. Remove from heat and cool completely. In a hand blender jar, add the roasted dals, peanuts, yogurt, green chili, curry leaves, red chili powder, salt, water and blend till a smooth and thick paste is formed. (If the paste is dry, add few more spoons of water accordingly). Heat a small nonstick pan over medium flames, add oil, whole red chili, mustard seed, curry leaves and asafetida. Saute for 1 minute and switch off the flames. Pour this tempering over the prepared chutney paste and serve fresh.
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Dry Roast them on low flames for 2-3min OR till they become golden in color. Remove from heat and cool completely. In a hand blender jar, add the roasted dals, peanuts, yogurt, green chili, curry leaves, red chili powder, salt, water and blend till a smooth and thick paste is formed. (If the paste is dry, add few more spoons of water accordingly). Heat a small nonstick pan over medium flames, add oil, whole red chili, mustard seed, curry leaves and asafetida. Saute for 1 minute and switch off the flames. Pour this tempering over the prepared chutney paste and serve fresh.
