Easiest Way to Prepare Favorite Roasted chickpea & Coconut chutney

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Award-winning Roasted chickpea & Coconut chutney. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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 particular recipe, we must prepare a few components. You can have 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 Prepare 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 special food Recipe of Quick Roasted chickpea & Coconut chutney. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!