Thursday, January 24, 2013
Coconut Chutney ..
Shredded Coconut : 1/2 cup
Green chilli : 1 ( Adjust accordingly )
Salt : 1/4 tea spoon ( Adjust accordingly )
Tamrind pulp : 1/8 tea spoon
Cashew nuts : 8 to 10 no.s
Vegetable oil : 1/4 tea spoon
For tempering :
Coconut oil : 1/2 tea spoon
Mustard seeds : 1/4 tea spoon
Asafoetida : A pinch
* In a small sauce pan heat vegetable oil,add in green chilli and cashew nuts. Saute for 30 seconds.
* In a mixer / blender combine shredded coconut,green chilli,salt,tamrind pulp and cashew nuts. Make a fine paste from it using little amount of hot water.
* Transfer the chutney into serving bowl.
* In a small sauce pan heat coconut oil,add in mustard seeds and asafoetida. When mustard seeds starts spluttering switch off the flame and add tempering into chutney. Mix it well before serving.
Posted by Shree Kanneppady