Coconut Lentil Chutney Recipes
COCONUT-LENTIL CHUTNEY
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
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.
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#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #sauces #chutneys #appetizers #condiments-etc #beans #fruit #asian #indian #easy #dinner-party #heirloom-historical #holiday-event #vegan #vegetarian #dips #spreads #nuts #food-processor-blender #stove-top #dietary #lentils #coconut #novelty #equipment #small-appliance #number-of-servings #presentation
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