Calintro Chutney

 

 

Ingredients :

 6 oz Coconut grated (fresh or frozen)

1 Green Chili Pepper

 1 cup Cilantro loosely packed

 ½ cup Peanuts roasted, shell and skin removed (optional)

 1 tsp Salt

 Water as desired

½ tbsp Tamarind (Imli) soaked in ⅛ cup water

 ½ inch Ginger

For Tadka

 1 tbsp Ghee or Oil

 1 tsp Split Skinned Black Gram Lentils (Urad dal)

 1 tsp Split Chickpeas (Chana dal)

 1 tsp Mustard Seeds (Rai)

8 leaves Curry Leaves (Kadi Patta)

1 pinch Asafoetida (Hing) optional, skip for gluten-free

 

 INSTRUCTIONS
 
Grind together all ingredients mentioned above for chutney. Add small quantities of water to assist in grinding and to get the desired consistency. Remove and set aside in a bowl.
Heat oil in a small pan and add mustard seeds. Once they splutter, add the urad dal and chana dal.
Once the dal turns golden brown, add the asoefotida and curry leaves. Let them cook until the curry leaves turn crispy.
Tadka is ready, pour it into the chutney immediately. Mix it in.

 Calories: 310kcal
Carbohydrates: 13g
Protein: 7g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 9mg
Sodium: 634mg
Potassium: 320mg
Fiber: 6g
Sugar: 4g
Vitamin A: 420IU
Vitamin C: 83.8mg
Calcium: 45mg
Iron: 2.1mg