Coconut Chutney

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Coconut Chutney

Ingredients used in Coconut Chutney

• Green chilies (chopped) – 2 number.
• Cumin seeds – 1 tea spoon.
• Coriander leaves (chopped) – 1 bunch.
• Curry leaves – 1 spring.
• Dhalia – 15 number.
• Hing/asafeotida – 1 tea spoon.
• Mustard seeds – 1 tea spoon.
• Oil – 2 tea spoon.
• Red chillies – 3 number.
• Ginger (chopped ) – 1 tea spoon.
• Cashew nuts – 20 number.
• Coconut (freshly grated) – 1 cup.
• Urad wash/black gram – 1 tea spoon.
• Tamarind or lime – 1 small.
• Salt – 1 tea spoon.

Method:

Mix all ingredients coconut, ginger, green chilies, dhalia, cashew, tamarind, salt and put in a blender to grind to fine paste.
Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast.

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