Red chile-coconut chutney

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Red chile-coconut chutney

Red chile-coconut chutney

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian, <600 Calories

2 Servings, 45 Calories/Serving

10–15 Minutes

In this vibrant, Kerala-style chutney, uncooked chana dal (dried, baby garbanzo beans) are pureed with aromatics, then infused with whole spices toasted in oil. It’s meant to be served with idli, the savory lentil and rice cakes often eaten for breakfast, but like any good condiment, it’s equally delicious with grilled vegetables and meats, or on rice. The dal, dried curry leaves, and tamarind paste can be found at most Whole Foods, Indian markets, or online.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup shaved unsweetened coconut
  • ¼ cup chana dal
  • 1 to 2 fresh red jalapeño chiles
  • 1-inch piece fresh ginger - peeled and coarsely chopped
  • 2 to 3 cloves garlic
  • 1 teaspoon tamarind paste
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 2 to 3 dried curry leaves-crumbled
  • Neutral oil
  • Kosher salt

Nutrition per serving

Calories 50, Total Fat 3.5g (4% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 45mg (2% DV), Total Carb. 4g (1% DV), Fiber 1g (4% DV), Protein 1g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the chutney

In a blender, combine the coconut, chana dal, jalapeño, ginger, garlic, tamarind paste, and ¾ cup water. Blend until smooth. Season to taste with salt. Transfer to a bowl.

2

Toast the spices

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the mustard seeds and cumin seeds and cook, stirring, until the seeds start to pop, about 1 minute. Stir in the curry leaves and cook for a few seconds longer. Remove from the heat and transfer the toasted spices into the chutney. Stir to blend.

Serve

Serve the chutney right away, or transfer it to an airtight container and refrigerate for up to 1 week; rewarm before serving.

4

Chef’s Tip:

Fresh hot peppers such as jalapeños contain oils that can get onto your hands and cause irritation, especially to sensitive areas like your nose and eyes if you accidentally rub them while working. While handling them, wear rubber gloves if you have them, or wash your hands thoroughly with dish soap once you are done.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.