Tangy Coconut Chutney

Tangy Coconut Chutney
AuthorJanice D'Souza
RatingDifficultyBeginner
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Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins
Ingredients
 ½ a grated coconut
 4 red chillies
 a tiny lump of tamarind
 1 medium raw onion sliced
 1 tbsp urad dal
 salt to taste
Method
1

Tamarind and raw coconut is a good combination for a chutney and is indeed the best accompaniment for the famous south indian breakfast items like the idli and dosa. I am updating here a mouthwatering chutney, that tastes just incredible - Tangy Coconut Chutney. Coconut is such a natural raw food and one can add to it correct spices like the red chillies and the tamarind to enhance the taste. The spice of red chillies with the tangy taste of tamarind added to coconut is really irresistible.

2

See here, the method to make this mouthwatering tangy coconut chutney. To make this chutney, first of all, take a small pan and heat a bit of gingelly oil or any other oil. Then, you can fry the urad dal and the chillies, lightly.

3

Afterwards, in a blender you can add the coconut, the fried dal, salt, tamarind ( you can use either a small lump of tamarind or 1 tsp thick tamarind paste) and the raw onion slices. Then, add very little water and make sure to grind the ingredients into a smooth paste.

4

Finally the yummy tangy coconut chutney is ready and can be served with your Manya Dosa, the recipe for which i have updated already.

P.S. A twist from the regular coconut chutney, the tangy taste of imli or tamarind is what makes it different.

Recipe by : Janice D'Souza
Nutrition Facts

Serving Size 8


Amount Per Serving
Calories 101
% Daily Value *
Total Fat 7g11%
Saturated Fat 6.2g31%
Sodium 27mg2%
Potassium 109mg4%
Total Carbohydrate 8.3g3%
Dietary Fiber 3.1g13%
Sugars 1.9g
Protein 1.5g3%

Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.

Ingredients

Ingredients
 ½ a grated coconut
 4 red chillies
 a tiny lump of tamarind
 1 medium raw onion sliced
 1 tbsp urad dal
 salt to taste

Directions

Method
1

Tamarind and raw coconut is a good combination for a chutney and is indeed the best accompaniment for the famous south indian breakfast items like the idli and dosa. I am updating here a mouthwatering chutney, that tastes just incredible - Tangy Coconut Chutney. Coconut is such a natural raw food and one can add to it correct spices like the red chillies and the tamarind to enhance the taste. The spice of red chillies with the tangy taste of tamarind added to coconut is really irresistible.

2

See here, the method to make this mouthwatering tangy coconut chutney. To make this chutney, first of all, take a small pan and heat a bit of gingelly oil or any other oil. Then, you can fry the urad dal and the chillies, lightly.

3

Afterwards, in a blender you can add the coconut, the fried dal, salt, tamarind ( you can use either a small lump of tamarind or 1 tsp thick tamarind paste) and the raw onion slices. Then, add very little water and make sure to grind the ingredients into a smooth paste.

4

Finally the yummy tangy coconut chutney is ready and can be served with your Manya Dosa, the recipe for which i have updated already.

P.S. A twist from the regular coconut chutney, the tangy taste of imli or tamarind is what makes it different.

Recipe by : Janice D'Souza
Tangy Coconut Chutney

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