Coconut - Dalia (Roasted split chickpeas) chutney

Looking for a break from regular green chutney to accompany your dosa or idli. Enjoy this authentic recipe tweaked for allergy diet.

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients

 

Freshly grated coconut  or Dry coconut grated- 1 cup

Roasted Dalia Split - 1/2 cup

Green chilies - 3-4

Garlic - 2 cloves

Tamarind Concentrate - 1 TSP

Water to adjust consistency

Salt to taste

 

For Tempering -

 

Cumin seeds - 1 TSP

Vegetable oil 1 TSP

Whole red Chilies - 3-4

Hing powder - 1/4 Tsp

coconut dalia chutney.JPG

Method

  1. Mix coconut , dalia , green chillies ,garlic cloves , Tamarind concentrate , salt and grind it to a smooth paste. Add water to adjust consistency.

  2. For Tempering - heat oil , once hot , add cumin seeds. Once the cumin seeds splutter , add hing powder and red chilies.

  3. Add the tempering to coconut paste. Delicious coconut chutney is ready. Serve with dosa , idli , appe or just paratha.