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.
COCONUT CHUTNEY
Serve this chutney alongside our Rava Dosa.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 12
Steps:
- Process coconut, chiles, ginger, garlic, and salt in a food processor or blender, gradually adding 1/2 to 3/4 cup water until a thick paste forms.
- Heat oil in a medium skillet over medium heat. Add mustard seeds; cover. Cook until seeds pop, 30 to 45 seconds. Add shallot and urad dal (if desired); cook, stirring, until softened, 2 to 3 minutes.
- Stir together shallot mixture, coconut mixture, yogurt, cilantro, and lime juice.
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