As dahi is to bhalle; and mirch salaan to biryani;
Vada is to pav; and rabdi to jalebi;
Naan is to butter chicken; and papri to chaat;
Palak is to paneer; and rajma to chawal;
Chole is to bhature; so is coconut chutney to idli.
You might crave all this food while reading my post or these Indian food names might be foreign to your palate. But you just cannot ignore the widespread love Indian food garners because of it’s fragrant and robust flavors. So, what are you waiting for?!! Hurry up and get on the bandwagon!!
Indian meals are incomplete without “Chutneys”. A wide variety of ingredients, like fruits, vegetables, yogurt, nuts etc., is used to make Indian chutneys. These chutneys are served as a condiment or dip, some are offered as a side dish, and some are even served for breakfast. Some are smooth, some are chunky, some are cooked, some are raw.
In this post we will talk about Roasted Chickpeas and Coconut Chutney recipe from India. It is a traditional staple especially in coastal regions of southern India where coconuts grow in abundance. Some of the variations of this coconut chutney are mint coconut chutney, green mango with coconut chutney, tomato coconut chutney and coriander coconut chutney.
One of my favorite ways to eat dosa, steamed rice cakes called idli, uttapam, medu vada etc., is with a huge dollop of freshly made Roasted Chickpeas and Coconut Chutney.
A FRAGRANT CHUTNEY WITH NOTES OF SPICES
This savory coconut chutney is thick, creamy, and rich. It is spiced with dried red chilies, gets its herby taste from curry leaves, the nuttiness from mustard seeds, black gram & the distinct flavor from asafoetida powder.
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Roasted Chickpeas and Coconut Chutney
- ½ Cup Roasted chickpeas, also called roasted gram,
- 2 Tbsp. Fresh coconut, grated or sliced
- 3-4 sprigs Cilantro
- ¾ Tsp Salt
- ½ Tsp Ginger
- 1-½ Green chili, use according to taste
- 11-12 Tbsps. Water, to help with grinding of the mixture
- 1 Tbsp. Cooking oil
- 1 Tsp Mustard seeds, also called rai
- ½ Tsp Black gram, washed and split, also called urad dal
- 1 pinch Asafetida powder, also called hing
- 8-10 Curry leaves
- 1-2 Whole dried red chili, optional – for spiciness
- In a blender pot, put all the ingredients for grinding.
- Add 11 Tbsps of water for grinding to begin with.
- Once the mixture is finely ground, check spiciness, salt level, tanginess and consistency. Adjust according to your preference.
- Heat oil in a small pan on medium heat. Add whole red chilies, mustard seeds and split black gram.
- Once mustard seeds & split black gram starts spluttering, add asafetida powder. Finally, add curry leaves and take it off the heat. (the curry leaves should look fried).
- Immediately add this to the ground mixture and stir in the tempering.
- Serve fresh roasted chickpeas and coconut chutney with idli, dosa, medu vada, appam or upma.
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You can easily store this roasted chickpeas & coconut chutney in the refrigerator for 2 days in an air-tight container. When ready to use, thaw the chutney by adding 1-2 tablespoons of warm water. Add according to the consistency you like. Then temper the chutney with all the tempering ingredients and it will be as good as fresh!
- You can use store-bought desiccated coconut for this recipe, but I strongly recommend using freshly grated coconut, as dessicated coconut is dry and lacks sweet taste of fresh coconut.
- If using dessicated coconut grind with warm water for a couple of minutes to get good consistency and to make desiccated coconut creamier.
- If you find the consistency of the chutney too thick, add a little water to make it runny according to your preference.
- Some recipes use lemon juice. You can replace lemon juice with a small piece of tamarind or a Tablespoon of sour yogurt like Greek yogurt. I personally do not like using lemon or tamarind for this chutney. The reason is, this chutney is usually served with dosa or idli. and both dosa, idli batter are made with fermentation. So, a sour chutney with sour tasting idli’s can be too overpowering for one’s palate.
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