Chenigapappu Chutney
Equipment
- Blender
- Bowl
- Frying Pan
- Skillet
Ingredients
- 250 g Chana dal (1⅓ cups), roasted
- 1 teaspoon Ginger chopped
- 1/2 Coriander (Cilantro) leaves bunch
- 40 g Coconut (1/2 cup), grated, fresh
- 6 Green chilies de-seeded (optional) and roughly chopped
- 2-3 Limes juice of
For the tempering
- 1 tablespoon Vegetable oil
- 10 Curry leaves
- 1 teaspoon Mustard seeds
- Asafoetida Pinch of
- Salt
Instructions
- Put the roasted chana dal, ginger, coriander leaves, coconut, chillies and lime juice in a blender and process until ground.
- Transfer to a bowl.
- Heat the oil for the tempering in a frying pan (skillet) over medium heat.
- Add the curry leaves and mustard seeds.
- Stir-fry for about 1 minute, or until they splutter.
- Add the asafoetida, Season with salt.
- Then remove from the heat and mix with ground chutney.
- This chutney should be consumed on the day it is made.
Nutrition
Serving: 500gCalories: 3kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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