התמונה להמחשה בלבדCoconut and Fried Onion Chutney
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In coconut and fried onion chutney, small onions, grated coconut and roasted lentils are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Collect all the components.
- 2Slice the small onions thinly.
- 3In a blender, grind the green pepper, coconut, salt and roasted lentils until the mixture is smooth, adding water as needed.
- 4Heat coconut oil in a pan and add the mustard seeds, black lentils and curry leaves.
Nutrition
- Calories
- 50
- Protein
- 0.7g
- Carbs
- 2.8g
Recommended Equipment & Products
- High-speed blender Ninja Vitamix
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Chef tips
Add a pinch of turmeric for extra flavour and colour. If curry leaves are unavailable, use basil leaves.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In coconut and fried onion chutney, small onions, grated coconut and roasted lentils are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.