Coconut chutney is a very easy to make creamy, vegan & gluten-free dipping sauce from South India which gets ready within 7 minutes. This tasty chutney can also be used as a vegan spread or salad dressing.
Servings 4 people
Calories 153 kcal
1.5 cups freshly grated coconut 2 tbsp split Bengal gram chana dal 2 green chilies 1 inch piece of ginger 1 teaspoon mustard seeds 5-6 curry leaves 1 teaspoon cooking oil Salt as per taste 1/2 cup water adjust to get the required consistency
Dry roast Bengal gram over medium heat for 3-4 minutes or till they become fragrant. In a grinder, add coconut, roasted Bengal gram, green chilies, ginger, salt, water and grind to make a paste. Add water to adjust the consistency. Take out in a bowl. Heat oil in a pan and add mustard seeds. Once they start crackling, add the curry leaves. Saute for 10 seconds and pour it over the chutney. Serve with any South Indian dish like idli/ vada/ dosa/ paniyaram or use as a vegan spread or dressing.
Use fresh coconut in the recipe.
Roast the Bengal gram before grinding.
Calories: 153 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 9 g | Sodium: 83 mg | Potassium: 107 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 47 IU | Vitamin C: 29 mg | Calcium: 23 mg | Iron: 1 mg