Ministry of Curry · by Archana Mundhe★ 4.8 (30)
Coconut Chutney
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 4%
CARBS 6G23% OF CAL
2G FIBER2G SUGAR2G OTHER
FAT 9G75% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian coconut and cumin chutney with roasted gram and mild spice. Made quickly in a blender, it's a fresh, tangy condiment for curries and breads.
condimentindian🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¾ cup coconut fresh frozen (or unsweetened dry desiccated)
- 2 tablespoons split roasted chana daal (or roasted peanuts)
- 1 garlic clove (peeled )
- 1 to 2 green chili
- ½ teaspoon cumin seeds
- ½ teaspoon kosher salt
- 1 teaspoons sugar (optional)
- ⅓ cup water (add more as needed)
- 1 teaspoons fresh lemon juice
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida (optional)
- 6 to 8 curry leaves (washed and pat dried)
- 1 dried red chili (optional for more spicy chutney)
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 4%
CARBS 6G23% OF CAL
2G FIBER2G SUGAR2G OTHER
FAT 9G75% OF CAL
5G SAT4G 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
- 5m
- Cook
- 5m
- Sodium
- 231mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 12mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.