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Coconut chutney recipe for fasting, vrat | Quick coconut chutney
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5 from 1 vote

farali coconut chutney recipe

US measuring cups are used (1 cup = 240 ml)
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 225kcal
Author Kanan

Ingredients

For farali coconut chutney:

  • ½ cup coconut Fresh or frozen, grate
  • ¼ cup Peanuts
  • 5-6 sprigs Cilantro or coriander leaves
  • 1 Green chili
  • Rock salt (sendha namak) to taste
  • 2 tablespoons Plain yogurt
  • 2 tablespoons Water or as needed to make grinding easy

For tempering or tadka -

  • 2 teaspoons Ghee (clarified butter)
  • ¼ teaspoon Cumin seeds
  • 2-3 Curry leaves optional

Instructions

making coconut chutney:

  • Prep all the ingredients for chutney, wash coriander leaves and chili.
  • Take all chutney ingredients in the grinder and make smooth paste by adding very little water as required.
  • Remove it to a bowl.

Making tadka:

  • Heat the ghee in a small pan on medium heat.
  • Once hot add cumin seeds and let them sizzle.
  • Then saute curry leaves for few seconds.
  • Immediately add this tadka to the chutney. Mix well

Nutrition

Calories: 225kcal | Carbohydrates: 7.4g | Protein: 6.3g | Fat: 20.2g | Saturated Fat: 10g | Cholesterol: 12mg | Sodium: 269mg | Potassium: 246mg | Fiber: 3.4g
*Nutrition information is a rough estimate for 1 serving
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