Coconut chutney is a popular Indian condiment made with grated coconut, chilies, and a variety of spices. However, it is high in cholesterol as it uses coconut. To make a version of Coconut chutney with less cholesterol, you can use low-fat yogurt or coconut milk instead of grated coconut. Here is a recipe you can use to make Coconut chutney with less cholesterol:

 Coconut chutney is a popular Indian condiment made with grated coconut, chilies, and a variety of spices. However, it is high in cholesterol as it uses coconut. To make a version of Coconut chutney with less cholesterol, you can use low-fat yogurt or coconut milk instead of grated coconut. Here is a recipe you can use to make Coconut chutney with less cholesterol:

Ingredients:

  • 1 cup low-fat yogurt or coconut milk
  • 2-3 dried red chilies
  • 2 tbsp chopped coriander leaves
  • 2 tsp chopped ginger
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp oil
  • Salt to taste

Instructions:

  1. In a pan, dry roast chana dal, red chili, mustard seeds, urad dal, chana dal, and cumin seeds.
  2. Once it cools down, grind it with yogurt or coconut milk, ginger, salt, and coriander leaves to a fine paste.
  3. If the chutney is too thick, add a little water or yogurt to adjust the consistency.
  4. Heat oil in a pan, add the mustard seeds, once they start spluttering, add the chutney and sauté for 2-3 minutes.
  5. The chutney is now ready to serve, use it as a side with idli,dosa or vada.

Your Coconut chutney with less cholesterol is now ready to be served. This dish is a perfect combination of spicy, tangy and sweet flavor, and it is rich in vitamins and minerals. You can adjust the amount of chilies as per your preference to make it more delicious. It can be stored in an airtight container for up to a week in the refrigerator. You can also add some tamarind paste, yogurt or mint leaves to add an extra tangy and refreshing flavor to it

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