A flavorful and easy-to-make coconut chana dal chutney that pairs perfectly with dosas, sandwiches, and more.
A flavorful and easy-to-make coconut chana dal chutney that pairs perfectly with dosas, sandwiches, and more.
Ingredients
Chutney Ingredients
- 1cupfresh coconut, grated
- 1cupchana dal, soaked
- 2tbspcoriander leaves
- 2tbspgreen chilies
- 1tspsalt
- 1tbspoil
- 1tspmustard seeds
- 1sprigcurry leaves
How to make Coconut Chana Dal Chutney
Preparation
Soak the chana dal in water for at least 2 hours.
Drain the soaked chana dal and add it to a blender.
Add grated coconut, coriander leaves, green chilies, and salt to the blender.
Blend the mixture until smooth, adding a little water if necessary.
Tempering
Heat oil in a pan over medium heat.
Add mustard seeds and let them splutter.
Add curry leaves and sauté for a few seconds.
Pour the tempering over the blended chutney and mix well.
Tips & Tricks
For a spicier chutney, add more green chilies.
You can use dried coconut if fresh coconut is not available.
This chutney can be stored in the refrigerator for up to a week.
FAQS
Can I use other types of lentils instead of chana dal?
Yes, you can use other lentils, but the flavor and texture may vary.
Is this chutney suitable for a vegan diet?
Yes, this chutney is completely vegan.
What can I serve this chutney with?
This chutney pairs well with dosas, idlis, sandwiches, and rice.
How can I make this chutney less spicy?
You can reduce the number of green chilies or remove the seeds.
Can I freeze this chutney?
Yes, you can freeze the chutney in an airtight container for up to a month.
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Suman Yadav
(@sumansauthenticrecipe)
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe...
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