South Indian Keto Coconut Chutney
This Keto Coconu chutney can be stored in the refrigerator for a week, and can be used as a dip for veggies. You can also eat it with any Keto meal as an accompaniment. When you go out for shopping, just ensure that you get an absolutely fresh coconut for this recipe.
Equipment
- Grinder
- Ladle
- Spoon
Ingredients
- 4 cups grated fresh Coconut
- 20 gms or 5 Green Chilies
- 30 gms or half a cup Roasted Bengal Gram
- 1oo gms Hung Curd or Greek Yogurt
For the Tadka
- 2 tbsp Coconut Oil
- 10 gms Mustard seeds
- 1 tsp Curry leaves ( fresh if possible)
- 1 tsp 2 to 3 dried Red Chillies
- 1 tsp Red Chilly powder (optional)
- Salt to taste
Instructions
- Grate the coconut and make it as fine as you can.
- Either get roasted Bengal Gram from the market or roast it lightly at home.
- Drop the chillies in the grinder.
- In a grinder first put the coconut and the chilies and start grinding.
- I suggest don’t put all at one time. Do it in portions.
- Now add the Bengal gram and keep grinding. At this point the chutney will seem very dry.
- Add the yogurt and grind more, add the salt.
- For the tadka, In a wok heat the coconut oil. Drop the dried red chilies in it.
- After a few seconds add curry leaves to the oil, and lower the heat.
- Add the mustard seeds and let them splutter.
- Pour this tadka over the chutney and mix well.
Notes
- Cal – 47
- Fats – 3 g
- Carbs – 2 g
- Protein – 1 g