Suitable for:
Vegan, Vegetarian
Serves:
2-3 people
Protein density:
- 18%
Output:
- 200 gms
Target Diet:
- Low Fat
Key Ingredients:
- Defatted Coconut Flour
Cuisine:
- South Indian
Time:
- Prep Time: 2 minutes
- Cooking Time: 5 minutes
Recipe Macros: Defatted Coconut Chutney
| Energy | Protein | Fat | Total Carbs | Fiber | Net Carbs |
|---|---|---|---|---|---|
| 137.3 kcal | 6g | 4.6g | 18g | 6.7g | 11.3g |
Ingredients: Defatted Coconut Chutney
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Defatted Coconut Flour | 15g | Curry Leaves | 4-5 leaves |
| Daliya (roasted chana daal) | 15g | Salt | as per taste |
| Oil (for tempering) | 2ml | Green Chillies | 1 chilli |
| Red Chilli (whole) | 2 chilli | ||
| Lemon Juice | 1/2 tsp | ||
| Mustard Seeds | 1/2 tsp |
Procedure 1:
- Blend together defatted coconut flour, chana daliya, green chilli and water to desired consistency.
Procedure 2 : Tempering
- Add salt and lemon juice to the chutney.
- Heat 2ml oil and then add mustard seeds and curry leaves to the oil.
- Add this tadka to the chutney and serve.
Serve this chutney with idli, dosa, uttapam or upma.
Outcome:
Smooth texture, versatile, delicious and healthy condiment.
Shelf Life:
You can store the chutney for a day in an airtight container in the fridge.
Storage Instructions:
Store in an airtight container.
Additional Info:
- You can use normal coconut and roasted channa/ sattu for preparing the chutney.
- Variations can be made by using dried coconut, onions, tomatoes, coriander leaves
