Dakshini Hari Chutney
Equipment
- Frying Pan
- Skillet
- Blender
- Food processor
- Bowl
Ingredients
- 2 tablespoons Groundnut (Peanut) oil
- 200 g Curry leaves
- 100 g Coconut (1 cup), grated, fresh
- 50 g Coriander (Cilantro) leaves (1 cup)
- 50 g Sesame seeds (1/3 cup)
- 10 g Ginger (5 slices), roughly chopped
- 1/2 teaspoon Garlic roughly chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Raw mango chopped, stoned (pitted)
- Salt
For the tempering
- 4 teaspoons Groundnut (Peanut) oil
- 2 tablespoons Chana dal rinsed and drained
- 4 Red chillies dried
- 10 Curry leaves
Instructions
- Heat the oil in a large frying pan (skillet) over medium heat.
- Add all the ingredients, except the lemon juice, mango and salt.
- Stir-fry for a few seconds.
- Remove from the heat and allow to cool.
- When cool, transfer the mixture to a blender or food processor.
- Add mango and lemon juice, and season with salt.
- Then process, adding a little water if necessary to make a smooth paste.
- Transfer the paste to a bowl.
- Heat the oil for the tempering in a frying pan over medium heat.
- Add the chana dal.
- Stir-fry for about 1-2 minutes, or until light golden.
- Add the dried red chillies, and curry leaves and stir-fry for a few seconds.
- Mix well with the chutney.
- This chutney should be eaten immediately.
Nutrition
Serving: 500gSodium: 1mgCalcium: 5mgVitamin C: 16mgVitamin A: 39IUSugar: 1gFiber: 1gPotassium: 2mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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