Coconut chutney (Less cholesterol) / ತೆಂಗಿನತುರಿ ಚಟ್ನಿ
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Here is a version of coconut chutney, where you can replace a portion of putani / split peas..If you are more cautious about cholesterol, you can go for this version! It goes well with Dosa, Roti, Parathas, etc.
Here is a version of coconut chutney, where you can replace a portion of putani / split peas..If you are more cautious about cholesterol, you can go for this version! It goes well with Dosa, Roti, Parathas, etc.
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Coconut Chutney (Less Cholesterol) – ತೆಂಗಿನತುರಿ ಚಟ್ನಿ
A lighter version of coconut chutney using split peas to reduce the coconut quantity, perfect with dosa, roti, or parathas.
Ingredients
- Grated coconut – ¾ cup
- Green chillies – 3–4
- Curry leaves – 10–12 leaves
- Ginger – a small piece
- Coriander leaves – ¼ cup
- Salt – to taste
- Tamarind – a small piece, or ¼ teaspoon tamarind pulp
- Split peas (putani) – 2 tablespoons
- For seasoning: oil and mustard seeds
Instructions
- Heat 1 tablespoon of oil in a pan, add whole green chillies, and fry for about 2 minutes.
- Add ginger, coriander leaves, and curry leaves, fry for a while, then remove from flame.
- If you'd like to use less coconut, add the split peas while frying the ingredients, and reduce the coconut quantity to ½ cup.
- Grind the fried ingredients with grated coconut, tamarind, and salt, adding a little water as needed.
- Heat a little oil in a pan and add mustard seeds. Once they start spluttering, switch off the flame and pour the seasoning over the chutney.
Tips
- Adding split peas lets you cut down on coconut while still keeping the chutney thick and flavorful — good for those watching cholesterol.
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