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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pan, heat the oil. | 2. Add the urad dal, red chillies and asafetida. Fry until urad dal changes color slightly. Don't let it burn. | 3. In a bowl, combine coconut, onion, tamarind paste and salt. | 4. Add the red chilli mixture to the rest of the ingredients. | 5. Grind until smooth adding as little water as possible (a traditional Indian mixer is better at this than a blender or food processor). | 6. If desired, you may add tempering. | 7. Tempering - In a small pan, heat oil then add black mustard seeds, curry leaves and red chillies. When mustard seeds splutter, add to the chutney and mix well. | 8. Depending upon what kind of onion you use, the smell of raw onions may be overpowering. If that is the case, after tempering, heat 1 tsp oil in a pan and fry the chutney for about 10 min until all the raw smell is gone. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
urad dal	1/2	teaspoon		-	-	-	-
red chilies	3			-	-	-	-
asafoetida powder	1	pinch		-	-	-	-
coconut	1	cup	grated	387.6	44.0725	2.6605	23.7915
onion	1/3	cup	diced	21.3333	4.9813	0.5867	0.0533
tamarind paste	1/8	teaspoon		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.