Recipe of Favorite Roasted chickpea & Coconut chutney

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to prepare a special dish, How to Make Ultimate Roasted chickpea & Coconut chutney. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roasted chickpea & Coconut chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted chickpea & Coconut chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted chickpea & Coconut chutney is Many servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted chickpea & Coconut chutney estimated approx 10 minutes.

To begin with this recipe, we have to prepare a few components. You can cook Roasted chickpea & Coconut chutney using 12 ingredients and 5 steps. Here is how you can achieve that.

#Toc1 #week1 #kidsspecialrecipe Roasted chickpea are very nutritious and healthy in kids growing years. I always try to experiment with it in meal and chutneys. Goes well with dosa and idli.

Ingredients and spices that need to be Make ready to make Roasted chickpea & Coconut chutney:

1. 100 gm roasted chickpea
2. 1/2 coconut
3. 2 Green chilli
4. 1 piece ginger
5. as per taste Salt to taste
6. 1 lemon
7. Tempering:
8. 1 tbsp cooking oil
9. 1/2 tsp mustard seeds
10. 2 whole red chilli
11. 8-10 curry leaves
12. 1/8 tsp asafoetida

Steps to make to make Roasted chickpea & Coconut chutney

1. Remove the brown side of coconut with peeler. Chop coconut in small pieces.
2. Transfer it in a mixer. Add roasted chickpea, ginger, green chilli, salt and lemon juice. Add 1/2 bowl of water. Grind it nicely to a fine paste.
3. Transfer it in a serving bowl.
4. Heat oil in a small pan. Add mustard seeds and when mustard seeds splutter add whole green chilies, asafoetida and curry leaves. Roast for 30 seconds. Transfer this tadka on chutney.
5. Can be served with dosa idli or uttapam. My kids are fond of South Indian foods. They relish like anything.

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So that's going to wrap it up for this exceptional food Recipe of Homemade Roasted chickpea & Coconut chutney. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!