Coconut Lentil Chutney Recipes

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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

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.

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