Coconut Chickpea Chutney Recipe
The chutney served with South Indian food enhances its taste manifold. Coconut and chickpea chutney is very tasty to eat with idli and dosa. You can prepare chutney from raw coconut and roasted chickpeas. You can eat this chutney with any South Indian dish or with cheela. Making coconut and chickpea chutney is very easy. Just these two ingredients add a lot of taste to the chutney. Know how to make coconut chickpea chutney?
Coconut and Roasted Chickpea Chutney Recipe:
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To make chutney, you need to take about half a cup of grated raw coconut. Use only fresh coconut in chutney. This will taste good.
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You need to take about 1/4 cup roasted unpeeled chickpeas. If you have peeled chickpeas, then lightly roast them and mash them with your hands and remove the peels.
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Take 2 green chillies, salt as per taste, cumin seeds and juice of half lemon and to grind the chutney, take a small mixer jar and put all the ingredients in it.
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If you want, you can also add 1-2 cloves of garlic in it. Add a quarter cup of water in the jar and grind the chutney coarsely. Delicious coconut and chickpea chutney is ready.
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When you want to eat the chutney, add seasoning to it. To add seasoning, put 1 spoon of oil in a pan. Add mustard seeds and asafoetida and fry them. Now add curry leaves and whole red chillies and fry them. Mix this seasoning in the chutney.
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Tasty coconut and roasted gram chutney is ready, which you can eat with dosa, idli and uttapam. You can also enjoy this chutney with roti or cheela.
- After making this chutney, you can store it in an air tight container in the refrigerator. Its taste will remain the same for 3-4 days.
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