Dahi ki Chutney
Equipment
- Frying Pan
- Skillet
- Bowl
- Refrigerator
- Blender
- Food processor
Ingredients
- 2 teaspoons Vegetable oil
- 1 tablespoon Chana dal rinsed and drained
- 1 tablespoon Urad dal rinsed and drained
- 1 Coconut Fresh, 7.5 x 5 x 2.5cm / 3 x 2 x ½ inches, roughly chopped
- 4 Green chilies de-seeded (optional) and roughly chopped
- 1 teaspoon Ginger chopped
- 12 Curry leaves
- 4 tablespoon Natural (plain) yoghurt whisked
- 1/2 Lime Juice of
- Salt
For the tempering
- 1 teaspoon Mustard seeds
- 1 tablespoon Chana dal rinsed and drained
- 1 tablespoon Urad dal rinsed and drained
- 2 Red chilies Dried
Instructions
- Heat 1 teaspoon oil in a frying pan (skillet) over medium heat.
- Add the dals.
- Stir-fry for about 1-2 minutes, or until they turn dark brown.
- Put the coconut, green chillies, ginger, curry leaves, and the fried dals in a blender or food processor and process, adding a little water, if necessary, to make a paste.
- Transfer to a bowl.
- Heat the remaining oil in a frying pan over medium heat.
- Add the tempering ingredients.
- Stir-fry about 1-2 minutes, or until the seeds start to splutter and the chillies turn a shade darker.
- Add them to the ground paste and mix well.
- Then add the yoghurt and lime juice.
- Season with salt.
- Then add a little water if required and mix to a chutney consistency.
- This chutney can be stored for up to 2 days in the refrigerator.
Nutrition
Serving: 250gSodium: 3mgCalcium: 1mgVitamin C: 2mgVitamin A: 6IUSugar: 1gFiber: 1gPotassium: 3mgCholesterol: 1mgCalories: 2kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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