Coconut Chutney – South Indian Nariyal Chutney - xp

[Guest guest]

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Coconut Chutney – South Indian Nariyal Chutney

4 tablespoons grated coconut

2 teaspoon(s) bengal gram (chana dal) roasted

1 " piece ginger peeled and chopped

4 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of mustard seeds and black gram (udad dal)

½ teaspoon(s) asafoetida powder

4 curry leaves

1 red chilli(es) broken into bits

2 tablespoon(s) oil

lemon juice and salt to taste

 

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to

a fine paste using a little water. Pour the paste / chutney into a bowl and

adjust the consistency using suitable amount of water.

 

Heat the oil in a pan on medium level for about 2 minute(s) till it is hot

enough. Add the mustard seeds. Let them splutter and then add the black gram

(udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till

the gram turns red and pour it on the chutney.

 

Add salt and lemon juice to the chutney.

 

Serves: 4

Source: www.syvum.com

Fomatted by Chupa Babi in MC: 2005

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[Guest guest]

Chupa,

 

Thanks for the recipe. This is unusual. I've never seen a chutney without a

sweetener. Do you pan roast the dals like spices only longer? How do you know

they are finished roasting?

 

Thanks

GB

 

Coconut Chutney – South Indian Nariyal Chutney - xp

 

@@@@@

Coconut Chutney – South Indian Nariyal Chutney

4 tablespoons grated coconut

2 teaspoon(s) bengal gram (chana dal) roasted

1 " piece ginger peeled and chopped

4 tablespoons fresh coriander leaves chopped

4 green chillies chopped

1 teaspoon(s) each of mustard seeds and black gram (udad dal)

½ teaspoon(s) asafoetida powder

4 curry leaves

1 red chilli(es) broken into bits

2 tablespoon(s) oil

lemon juice and salt to taste

 

Grind the coconut, roasted gram, green chillies, coriander leaves and

ginger to a fine paste using a little water. Pour the paste / chutney

into a bowl and adjust the consistency using suitable amount of water.

 

Heat the oil in a pan on medium level for about 2 minute(s) till it is

hot enough. Add the mustard seeds. Let them splutter and then add the

black gram (udad dal), red chillies, curry leaves and asafoetida powder.

Fry briefly till the gram turns red and pour it on the chutney.

 

Add salt and lemon juice to the chutney.

 

 

 

 

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