Coconut and Lentil Chutney

This Coconut and Lentil Chutney is a perfect accompaniment to any dosas, idlies
or a meal. It has a coconut and roasted chana dhal base. It is lightly spiced
with fresh green chillies and ginger. It really perks up when it is seasoned
with urad dhal, mustard seeds and a drizzle of lemon juice.

Servings: 6

Author:

Prep Time
25 minutes

Total Time
25 minutes

Course:

Side Dish condiment

Cuisine:

Indian

Keywords:

Side Dish condiment Chutney Accompaniment Dosa Accompaniment Idli Chutney

Instructions

1 Heat a small frying pan on medium. Add channa dhal and dry roast for 2-2½
minutes or until fragrant stirring regularly to avoid catching. Remove from
heat, pour dhal into a bowl to cool off.
2 Once the dhal is at room temperature, place in a coffee grinder or similar
appliance and blend to a fine powder and set aside.
3 Add coconut, chillies, ginger and salt to a blender with 200mL water and blend
to a paste. Add 6 tbsp. of the ground powder to the blender, buttermilk, lemon
juice and sugar (if you are adding sugar). Blend for a few seconds just to
combine all ingredients. Remove the contents into a serving dish.
4 For the seasoning, heat oil in a small frypan and add the urad dhal and fry till
light brown for a few seconds. Now add mustard seeds and fry them till they
splutter. Remove from heat and bring to room temperature.
5 Pour this seasoning on the top of the chutney and mix to combine.
6 Serve immediately with hot steamed idlies, rava idlies or dosas or Mixed Lentil
Dosas. Store the remainder in the refrigerator up to 3 days.

Coconut and Lentil Chutney

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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