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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- 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.
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