Coconut Chutney 2
February 20, 2014
This recipe is for coconut chutney served with rice
Cuisine
Indian
Course
Chutney
Serves
6
Method
Stovetop
Difficulty
Hard
Cook Time
20 minutes
- Cuisine Indian
- Course Chutney
- Serves 6
- Method Stovetop
- Difficulty Hard
- Cook Time 20 minutes
Ingredients
fresh coconut pieces
2 cup
cumin seeds
1/2 teaspoon
urad dal
1 1/2 teaspoon
chana dal
1 tablespoon
coriander seeds
1 teaspoon
peanuts
1/ cup
dry red chilli
6-8 measure
green chili
6-8 measure
tamarind paste
1 1/2 teaspoon
oil
2 teaspoon
salt to taste
mustard seeds
1 teaspoon
curry leaves sprigs
1 measure
Instructions
1. Heat a pan and add cumin, red chillies, 1/2 teaspoon urad dal, chana dal, coriander seeds and peanuts and dry roast them until they turn golden brown and turn off the stove and let cool.
2. Grind the roasted ingredients to a powder
3. Add tamarind,green chili and salt and pulse once more.Add in the coconut and pulse a couple of times just until combined. The mixture should be coarse.
4. Heat 2 teaspoons oil in a pan, add mustard seeds and let splutter then add black gram and let brown lightly and then add curry leaves and let splutter. Transfer the seasoning to the ground coconut and combine.
HEY THERE!