Salavai Chutney
Salavai Chutney is a quick 5 ingredient vegan South Indian style chutney that makes a great accompaniment for South Indian style breakfast dishes.
Servings: 4
Equipment
- Blender
Ingredients
- 20-23 whole cashews broken
- 100 g fresh grated coconut 3/4 c tightly packed approximately
- 1 tsp salt
- 2 green chili
- 3/4 to 1 c water
To Temper
- 1 tsp vegetable oil
- 1/4 tsp mustard seeds
- 1/2 tsp Urad dal
- 10 curry leaves
Instructions
- Heat a cast iron skillet. Add the cashews and dry roast on low flame for 3 to 4 mins until crunchy. Make sure the cashews dont change color.
- Once done, let it cool.
- Now, combine coconut, cashews, green chili and salt in a blender.
- Using the pulse mode, grind the mixture in short bursts to a coarse paste. Do not add any water while doing this.
- Once you have pulsed the mixture, add 3/4 c water and blend to a smooth paste.
- If you find the chutney too thick, add some water to thin it down. But do not add more than 1/4 c water.
- Heat a small pan with a tsp oil.
- Add mustard seeds and when they pop, add the urad dal. When dal begins to brown, add this to the chutney.
- Now, add the curry leaves to the pan, saute for 10 to 20 secs and when the curry leaves crisp up, add them to the chutney.
- Mix well and your Salavai chutney is ready to be served.
Video
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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