4.7 from 78 votes
Coconut Chutney
Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Calories: 117 kcal
Cuisine:
Indian
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
Tadka (optional)
- 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
117kcal
(6%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Sodium
334mg
(14%)
Potassium
111mg
(3%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
57IU
(1%)
Vitamin C
33mg
(37%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 117
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 334mg | 14% |
| Potassium | 111mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 33mg | 37% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.