Oats Coconut Chutney
A healthy and easy Indian-style chutney made with oats and coconut — perfect with idli, dosa or upma.
Ingredients
Equipment
Method
- Dry roast the rolled oats in a pan on low-medium heat until they turn light golden and emit a nutty aroma. Keep aside to cool.
- In a blender, combine roasted oats, fresh grated coconut, green chilli, ginger, tamarind pulp, salt and water. Blend into a smooth paste. Add more water if needed to reach desired chutney consistency.
- Transfer the chutney paste into a small bowl. Taste and adjust salt or chilli if required.
- Heat oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal and curry leaves; sauté for a few seconds until dal turns light golden.
- Pour this tempering (tadka) over the prepared oats-coconut chutney and mix gently.
- Serve the oats coconut chutney fresh with idli, dosa, upma or steamed veggies.
Notes
You can replace fresh coconut with frozen grated coconut if fresh is unavailable. Adjust water to get thicker or thinner chutney. For a spicier twist, add more green chillies or a pinch of red chili powder.