Piping Pot Curry · by Meeta Arora★ 4.9 (8)
Cilantro Coconut Chutney
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 3%
CARBS 5G22% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 8G75% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh cilantro and coconut chutney with mustard seeds and curry leaves. A quick, aromatic condiment that pairs with idli, dosa, and other Indian breakfast items.
condimentindiangluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup Coconut (grated (fresh or frozen))
- 1 cup Cilantro (also called coriander leaves )
- 1/2 inch Ginger
- 1 Green Chili Pepper (adjust to taste )
- 2 tablespoon Roasted Chana Dal (dalia)
- 1/2 teaspoon Salt (adjust to taste )
- 1/2 teaspoon Sugar (optional )
- 1 teaspoon Lime or Lemon juice (or tamarind paste )
- 1/2 cup Water (plus more as needed )
- 1 tablespoon Ghee or Oil
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Split Skinned Black Gram Lentils (Urad dal)
- 1 pinch Asafoetida (Hing) (optional, skip for gluten-free)
- 1-2 Dry Red Chili
- 6-8 leaves Curry Leaves (Kadi Patta)
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 3%
CARBS 5G22% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 8G75% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 254mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 9mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.