In order to bring you the best organic produce, some ingredients may differ from those depicted.
Red chile-coconut chutney
Vegetarian, Paleo, Soy-Free, Dairy-Free, Gluten-Free
12 Servings, 45 Calories/Serving
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.
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
Calories: 50, Protein: 1 g, Fiber: 1 g, Total Fat: 3.5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0.5 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 45 mg, Carbohydrates: 4 g, Added Sugar: 0 g.
Wash produce before use
Make the chutney
Toast the spices