Food and Travel Magazine | Rohit Ghai's coconut chutney

Name: Food and Travel Magazine | Rohit Ghai's coconut chutney
Ingredients: 2tbsp fried gram (or 1½tbsp chana dal/split chickpeas plus ½tbsp urad dal/split black gram); 200g coconut flesh, chopped or grated; 50g fresh coriander (leaves and tender stalks); 1tbsp ginger, chopped; 1–2 green chillies; 1tsp rapeseed oil; 1tsp mustard seeds; 1 dried red chilli, broken up; sprig curry leaves; pinch asafoetida (optional)

foodandtravel.com

This southern Indian recipe is one to keep in your recipe file to accompany curries, dosa and idli. Thick and smooth with a kick from ginger and green…

View full recipe on foodandtravel.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodandtravel.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Skillet
Saucepan
Stove
Spoon

Ingredients

2tbsp fried gram (or 1½tbsp chana dal/split chickpeas plus ½tbsp urad dal/split black gram)
200g coconut flesh, chopped or grated
50g fresh coriander (leaves and tender stalks)
1tbsp ginger, chopped
1–2 green chillies
1tsp rapeseed oil
1tsp mustard seeds
1 dried red chilli, broken up
sprig curry leaves
pinch asafoetida (optional)