Roasted Chickpea and Dried Coconut Chutney

Name: Roasted Chickpea and Dried Coconut Chutney
Total time: 900 s
Yield: 6 servings
Ingredients: 1/2 cup roasted chickpeas (about 70 grams); 1/2 dried coconut (about 1 cup, grated, or 75 grams); 4 tablespoons yogurt (about 60 grams); 2 green chilies; 1 dried red chili; 1/2 teaspoon salt; 1/4 teaspoon black mustard seeds; 7-8 curry leaves; 1 tablespoon oil (about 15 ml); 3-4 tablespoons water (about 45-60 ml)

Rashi Mudgal @cook_21037099

Moradabad (Uttar Pradesh)

This roasted chickpea chutney is good for digestion because it uses roasted chickpeas, dried coconut, and yogurt.

Rashi Mudgal @cook_21037099

Moradabad (Uttar Pradesh)

This roasted chickpea chutney is good for digestion because it uses roasted chickpeas, dried coconut, and yogurt.

Saved

Ingredients

15 minutes

6 servings

1/2 cuproasted chickpeas (about 70 grams)
1/2dried coconut (about 1 cup, grated, or 75 grams)
4 tablespoonsyogurt (about 60 grams)
2green chilies
1dried red chili
1/2 teaspoonsalt
1/4 teaspoonblack mustard seeds
7-8curry leaves
1 tablespoonoil (about 15 ml)
3-4 tablespoonswater (about 45-60 ml)

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Steps

15 minutes

1

First, take the roasted chickpeas without skins. Cut the dried coconut into pieces and soak in hot water for 10 minutes. You can also use fresh coconut if you prefer.
2

Add the chickpeas and coconut to a blender jar. Add 4 tablespoons yogurt, dried red chili, green chilies, and salt. Add 3-4 tablespoons water and blend until smooth. If there are any chunks left, blend again until smooth.
3

Transfer the chutney to a glass bowl. It should be very smooth. In a small pan, heat oil and add a pinch of asafoetida, mustard seeds, and curry leaves to make the tempering.
4

Your roasted chickpea and coconut chutney is ready to serve.