47 mins
Non-Veg
Raw Mango Chicken Curry
South IndianKerala
South IndianSouth Indian • Dips and Chutney
Coconut Chutney
8 mins
4 servings
Cooked 500+ times recently
Vegan
★ 4.2
Ingredients
- 60 g Peanuts (Raw)
- 10 g Refined Oil (for roasting)
- 4 cloves Garlic (peeled)
- 30 stem Coriander Leaves (roots cut)
- 1 Green Chilli (stem removed)
- 5 g Ginger (peeled)
- 180 g Coconut (freshly grated)
- 1 tsp Jeera Powder
- 1 tsp Salt
- 0.5 tbsp Tamarind Paste
- 220 g Water (divided usage)
- 1 tbsp Refined Oil (for tadka)
- 10 leaves Curry Leaves (washed)
- 0.5 tsp Mustard Seeds (whole)
- 10 g Roasted Chana dal (for tadka)
Instructions
Coconut Chutney is a delightful South Indian condiment that pairs beautifully with breakfast and snack dishes like Idli, Dosa, Uttapam and Medu Vada.
Roast the peanuts
Add 60g raw peanuts and 10g oil to The Upliance jar. The device will roast them on medium heat for 4 minutes with automatic stirring to ensure even browning.
The device will chop and blend
Add garlic, coriander, green chilli, ginger, coconut, jeera powder, salt, tamarind paste, and 120g of water to The Upliance jar. The device will chop and blend the ingredients for approximately 2 minutes.
Refine consistency
Add the remaining 100g water to The Upliance jar. The device will blend for another 90 seconds. Meanwhile, heat oil in a separate pan, adding mustard seeds, curry leaves, and chana dal to make the tadka.
The dish is ready
The chutney is ready. Transfer the smooth mixture from The Upliance jar to a serving bowl, pour the hot tadka over it, and serve with Idli or Dosa.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
593
Calories
23g
Carbs
12g
Protein
54g
Fat
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