Monday, September 15, 2008

Coconut Chutney

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference.

  • 1 cup fresh or desiccated coconut
  • 4-5 Green chili peppers
  • 1” ginger chopped
  • 1 cup roasted chana dal ( available in Indian Stores)
  • ¼ cup yogurt
  • Salt to taste


  • Grind all the ingredients except yogurt in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
  • Churn yogurt well and add to the coconut chutney.
  • For seasoning heat the oil in a small ladle or pan. Add the mustard seeds to hot oil and allow it to splutter. When the spluttering starts subsiding add the asafetida, curry leaves, red chilies and stir for a few seconds.
  • Add to the chutney and mix well.
  • Serve with Idli, dosa or any other snack.
Do You Know:
Botanically, a Coconut is a simple dry nut known as a fibrous drupe? Coconut meat contains less fat than other dry nuts such as peanuts and almonds.
Approximately 90% of the fat found in coconut meat is saturated, a proportion exceeding that of foods such as lard, butter and tallow.
Coconut meat also contains less sugar and more protein than popular fruits such as bananas, apples and oranges, and it is relatively high in minerals such as iron, phosphorus and zinc.

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