Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4
from 1 vote
coconut tamarind chutney
Coconut tamarind chutney recipe - slightly sour tasting chutney made with tamarind, coconut and spices.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
Kerala, South Indian
Servings:
3
to 4
Calories:
129
kcal
Author:
Dassana Amit
Ingredients
for grinding:
1
cup
fresh coconut
1
green chili,
chopped or 1 dry red chili, broken and deseeded
2
teaspoon
tamarind without seeds
(imli)
½
inch
ginger,
roughly chopped
salt as required
½
cup
water
or as required
for tempering:
1
tablespoon
coconut oil or sesame oil or any oil
½ or ¾
teaspoon
mustard seeds/rai
½ or ¾
teaspoon
cumin seeds/jeera
1 or 2
dry red chilies
(optional)
1
sprig curry leaves
(kadi patta)
Instructions
In a chutney grinder jar, add cup of fresh coconut, 2 teaspoon seedless tamarind, 1 green chili or 1 dry red chili, chopped ginger and salt.
Add ½ cup water or as required. Grind all the chutney ingredients very well. Make a smooth paste.
Pour the chutney in a small bowl.
tempering for coconut chutney:
Heat 1 tablespoon oil in a tadka pan or small frying pan. Lower the flame.
First add mustard seeds and allow them to crackle.
Then add cumin seeds. Let the cumin seeds also crackle and then add 1 red dry chili and curry leaves.
Fry till the red chilli changes color.
Pour the hot tempering on the chutney.
Mix well and serve coconut tamarind chutney with idli, dosa or vadai.
Nutrition
Calories:
129
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
8
g
|
Sodium:
451
mg
|
Potassium:
260
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
454
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
8
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
81
mg
|
Vitamin E:
1
mg
|
Vitamin K:
6
µg
|
Calcium:
10
mg
|
Vitamin B9 (Folate):
96
µg
|
Iron:
1
mg
|
Magnesium:
24
mg
|
Phosphorus:
57
mg
|
Zinc:
1
mg