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Coconut chutney

Ingredients
  Fresh coconut/Frozen coconut 1 Cup (16 tbs)
  Red chillies 2 (fry in few drops oil)
  Tamarind paste 1⁄4 Teaspoon
  Salt To Taste
  Mustard seeds 1⁄4 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Curry leaves 3 (few)
  Oil 2 Tablespoon
Directions

1. Grind coconut, red chilli and tamarind paste by adding 1/2 a cup of water to a smooth paste.

2. Add salt and add 1/4 cup of water to make it a bit thin.

3. Heat 2 tbsp oil and add mustard seeds.

4. When they splutter add curry leaves and asafoetida.

5. Pour it over the chutney and serve with dosa or idli.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South Indian
Course: 
Breakfast
Taste: 
Savory
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday, Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
2

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3.3
Average: 3.3 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 282 Calories from Fat 247

% Daily Value*

Total Fat 29 g44%

Saturated Fat 13.8 g69.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 204.5 mg8.5%

Total Carbohydrates 8 g2.5%

Dietary Fiber 3.9 g15.5%

Sugars 3.1 g

Protein 2 g3.4%

Vitamin A 1.9% Vitamin C 26.2%

Calcium 1% Iron 6.3%

*Based on a 2000 Calorie diet

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Coconut Chutney Recipe