Coconut Lentil Chutney Food

COCONUT CHUTNEY

Coconut Chutney image

Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds

Provided by Archana Mundhe

Categories Chutney

Time 10m

Number Of Ingredients 14

Ingredients

¾ cup coconut fresh frozen (or unsweetened dry desiccated)
2 tablespoons split roasted chana daal (or roasted peanuts)
1 garlic clove (peeled )
1 to 2 green chili
½ teaspoon cumin seeds
½ teaspoon kosher salt
1 teaspoons sugar (optional)
⅓ cup water (add more as needed)
1 teaspoons fresh lemon juice
1 tablespoon oil
½ teaspoon mustard seeds
⅛ teaspoon asafetida (optional)
6 to 8 curry leaves (washed and pat dried)
1 dried red chili (optional for more spicy chutney)

Steps:

Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
Pour the tadka over the chutney and stir in.

Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Sodium 334 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

COCONUT-LENTIL CHUTNEY

Coconut-Lentil Chutney image

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.

Provided by Anu_N

Categories Chutneys

Time 10m

Yield 2 cups of chutney, 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 large coconut, grated
2 tablespoons bengal gram dal (split dried chickpeas) or 2 tablespoons 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

Steps:

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

INDIAN COCONUT CHUTNEY

Indian Coconut Chutney image

This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.

Provided by Sarah Garland

Time 20m

Yield 16

Number Of Ingredients 14

Ingredients

1 cup coconut milk
1 cup Nuts, coconut meat, raw
½ cup curry leaves
1 medium onion, quartered
4 peppers serrano peppers, stems removed
5 cloves garlic
1 (1 inch) piece fresh ginger, peeled
2 tablespoons lime juice
2 teaspoons unsalted natural peanut butter
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon peanut oil
1 teaspoon mustard seeds
4 curry leaves

Steps:

Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
Remove and discard curry leaves. Allow chutney to cool before serving.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 2.9 g, Fat 6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 4.4 g, Sodium 149.1 mg, Sugar 0.8 g

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