Jain-style Red Coconut Chutney is a delicious chutney recipe of the Jain cuisine that has a spicy and tangy taste. This side dish recipe is prepared with chana dal, grated coconut, tomato, lemon juice, ghee, curry leaves, dry red chillies and a melange of spices. Though, people think that the Jain cuisine is tasteless and without flavours, this chutney is an apt answer to all those misconceptions about Jain food.
6 teaspoon chana dal
10 dry red chili
1 teaspoon lemon juice
water as required
1 chopped tomato
1 cup grated coconut
salt as required
black pepper as required
1 teaspoon mustard seeds
15 curry leaves
1 pinch asafoetida
1 teaspoon cumin seeds
2 teaspoon refined oil
2 tablespoon ghee
To start with, take a non-stick pan and dry roast broken red chillies until they splutter. Then, add chana dal and dry roast in for a few minutes.
Now, add chopped tomatoes and grated coconut. Mix them and cook until tomatoes are soft and tender. Season with salt and black pepper. Mix well and cook for one more minutes.
Remove from the burner and let it cool for about 8-10 minutes. Then, add lemon juice and mix it well while adding little amount of water.
Transfer the mixture to a blender jar and blend well to make a fine puree. Then, heat oil in a non-stick pan and when the oil is hot enough, add mustard seeds in it and allow them to splutter.
Then, add urad dal and cook it until golden brown in colour. Now, add cumin seeds, asafoetida and curry leaves and cook for a while. Mix it well and pout this tempering over the blended puree.
Mix the puree well to incorporate the tempering well with the puree. Transfer the chutney to a bowl and have it with paratha, roti or bread of you liking.