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Indian Style Coconut Chutney Recipe
|Chana dal||2 Tablespoon|
|Desiccated coconut||6 Ounce (175 Gram)|
|Garlic paste/Garlic pulp||1⁄2 Teaspoon|
|Ginger paste/Ginger pulp||1⁄2 Teaspoon|
|Dried red chilies||1⁄2 Teaspoon, crushed|
|Green chilies||2 , chopped|
|Fresh coriander||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Corn oil||2 Tablespoon|
|Mustard seeds||1⁄2 Teaspoon|
|Natural yogurt||4 Ounce (125 Gram)|
Calories 401 Calories from Fat 308
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 25.6 g127.8%
Trans Fat 0 g
Cholesterol 3.7 mg
Sodium 521.9 mg21.7%
Total Carbohydrates 18 g6%
Dietary Fiber 9.3 g37.4%
Sugars 5.6 g
Protein 6 g12.5%
Vitamin A 7.6% Vitamin C 32.8%
Calcium 5.7% Iron 10.9%
*Based on a 2000 Calorie diet
Mash the dhaal with a wooden masher and set aside.
Put the coconut, garlic, ginger, crushed red chillies, salt, green chillies, fresh coriander and lemon juice in a food processor or blender and grind for about 30 seconds.
Add the mixture to the chana dhaal.
Heat the oil in a small frying pan, add the curry leaves and mustard seeds and fry for a minute or so, until they are a shade darker.
Pour the hot oil with the seeds and leaves on to the coconut mixture.
Stir in the yogurt and serve.