Coconut Chutney Leave a comment
½ cup Coconut
1 tbsp Roasted chana dal
1 Ginger
1 Tamarind
Salt
Curry leaves/ coriander leaves
23 Green chilli
1 cup Water
For Tempering
5 ml Sesame/ peanut oil
½ tsp Mustard seeds
1 Red dry chilli
810 Curry leaves
1
Mix the first eight ingredients and make a fine paste.
2
Add water gradually, Till it reaches the desired consistency.
For tempering-
3
Heat oil.
4
Let mustard seeds crackle, switch off flame.
5
Fry red chilli and curry leaves in hot oil and pour over chutney and mix well.
6
Store leftover in the refrigerator for 3-4 days.
Nutrition Facts
Servings 1
Ingredients
½ cup Coconut
1 tbsp Roasted chana dal
1 Ginger
1 Tamarind
Salt
Curry leaves/ coriander leaves
23 Green chilli
1 cup Water
For Tempering
5 ml Sesame/ peanut oil
½ tsp Mustard seeds
1 Red dry chilli
810 Curry leaves
Directions
1
Mix the first eight ingredients and make a fine paste.
2
Add water gradually, Till it reaches the desired consistency.
For tempering-
3
Heat oil.
4
Let mustard seeds crackle, switch off flame.
5
Fry red chilli and curry leaves in hot oil and pour over chutney and mix well.
6
Store leftover in the refrigerator for 3-4 days.
