It is sunny outside, yet cold. We are seated by a window overlooking a sleepy neighbourhood. We see the minaret of a church in the background and this setting is very picturesque. A very good morning indeed in Wiesloch. The breakfast at Palatine’s Premier was hearty and one of us has nothing better to do besides releasing a Coconut chutney made in India from Deutschland. Probably later in the day, we could take a walk to the world’s oldest filling station. Ja, you read it right. This is the place where Mrs.Benz stopped to fuel her car while on a long distance car trip in 1888. This trip happens to the first long distance car trip for everybody, Bertha, the car, the world.
Remember the pongal recipe we released four weeks ago? This coconut chutney accompanied it. We loved it and we hope you will too. Our coconut chutney recipe will yield 4 servings, with 174 kilocalories in each. To follow our recipe, you will need the ingredients listed below,
Ingredients, Measurements & Nutritional Values
|Roasted gram||60 grams|
|Gingelly oil||1 tablespoon|
|Mustard seeds||1 teaspoon|
|Urad dal (Mungo bean)||1/2 teaspoon|
|Chana dal (Split chickpea)||1/2 teaspoon|
|Dried red chilli||4-5|
|Curry leaves||A sprig|
Click on the nutritional chart below to zoom
Video Walk Through – Coconut Chutney
Instructions – Coconut Chutney
- To a blender, add chopped fresh coconut, roasted gram, green chillies to taste and a splash or two of water.
- Blitz into a smooth paste and transfer to a bowl.
- Add enough water and dilute the chutney. Ensure that the chutney remains semi thick and not a runny consistency.
Season The Chutney
- Set a pan on medium heat.
- Add gingelly oil and allow it to heat up.
- Add mustard seeds, urad dal, chana dal, dried red chillies and curry leaves. Saute for a minute and allow them to splutter.
- Remove from heat and pour it over the chutney.
Coconut Chutney, another healthy recipe, the hissing cooker way.