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Thursday, January 24, 2013

Coconut Chutney ..

Ing :

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

Method :

* 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.

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