Allergens in Coconut Chutney: mustard.
Ingredients
Quantities for 4.
- 1 cup fresh, grated Coconutfrozen grated coconut thawed works; desiccated does not
- 3 tbsp, roasted Chana Dalpottukadalai, the roasted gram sold ready to use
- 3 Green Chilli
- 1/2 inch piece Ginger
- pea-sized piece Tamarinda squeeze of lemon does the same joboptional
- 1/2 cup, cold Water
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1, broken Dried Red Chilli
- 1 sprig Curry Leaves
- a pinch Asafoetidause compounded-free hing to keep this gluten-freeoptional
- to taste Salt
Cookware
blender, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use coconut grated the same day if you can. This chutney is 80 percent coconut and tastes of exactly how good it is.
- Keep the grinding water cold; a hot blender jar makes the coconut oily and grey.
- Taste a piece of chilli first. Heat varies wildly and three can be mild or fierce.
Method
- Put the coconut, roasted gram, green chilli, ginger, tamarind and salt in the blender jar.
- Add 1/4 cup of the cold water and grind in short bursts, scraping down twice.Short bursts stop the motor heating the coconut.
- Add the rest of the water a spoon at a time until it grinds to a thick, just-pourable paste.
- Grind 30 seconds more so it is smooth but still has a faint grain to it, then scrape into a bowl.
- Heat the coconut oil in a small pan until it shimmers and pop the mustard seeds.
- Add the urad dal and fry until it turns pale gold, about 40 seconds.
- Add the red chilli, curry leaves and hing and let them crackle for 10 seconds.The leaves should crisp, not blacken. Take the pan off the moment they stop sputtering.
- Pour the tempering over the chutney and serve without stirring it in.
Storage
Refrigerate up to 2 days in a covered box; the coconut sours quickly after that. Bring to room temperature before serving and do not freeze.
Nutrition Low estimate
One serving of Coconut Chutney (68 g) is about 145 calories, or 214 calories per 100 g.
Low protein: 3 g a serving, 9% of the calories
| Per serving68 g | Per 100 g | |
|---|---|---|
| Calories | 145 kcal | 214 kcal |
| Protein | 3.1 g | 4 g |
| Carbohydrate | 10.2 g | 15 g |
| of which sugars | 2.5 g | 4 g |
| Fibre | 3.3 g | 5 g |
| Fat | 10.8 g | 16 g |
| of which saturated | 8.8 g | 13 g |
| of which unsaturated | 1.2 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.