This chutney has a sweet-spicy twang to it. My grandmom used to make it quite often and it pairs well with neer dosa, sada dosa or idli. I had long forgotten about this chutney until my mum started making it again after a really long time during one of my visits to India. I was hooked and I make it quite often and I can gulp down tons of neer dosa with this chutney.
Preparation Time: 5 minutes
Cooking Time: 3 minutes
Total Time: 8 minutes
Serving size: 1/6 of a recipe (0.8 ounces).
PER SERVING: 77.82 calories; Calories from Fat: 55.61; Total Fat: 46.58g; Saturated Fat: 5.2g; Cholesterol: 0mg; Sodium: 207.49mg; Potassium: 8.75mg; Total Carbs: 5.39g; Fiber: 1.33g; Sugar: 4.74g;Protein: 0.7g
1 cup grated coconut
1/4 teaspoon tamarind paste
3-4 Byadgi chillies , roasted in 1/2 teaspoon oil
1/4 teaspoon ginger paste
1 piece jaggery [ Each piece approx 28g or roughly 3 tbsp crushed powdered jaggery]
1/2 of a small onion, coarsely chopped
salt to taste
for the tadka / tempering
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal (optional)
4-5 curry leaves
1 teaspoon oil
Step by Step
1. Grind coconut along with tamarind paste, powdered jaggery,ginger paste,onion and chillies and salt to a fine paste using water as needed.
2. Heat oil in a small pan on medium heat. Add mustard seeds and as they start spluttering add curry leaves and after 10 -15 seconds take the pan off heat immediately.
3. Add the tempering to ground coconut paste and your chutney is ready.