How To Prepare Coconut Chutney
It is extremely easy in making and a tremendous complement to other dishes. You need grated coconut put in a grinder add all the ingredients make a smooth fine paste you can add water if required. Place this in a bowl. In a heated pan, add some oil and tempering ingredients stir fry on a low heat flame until it crackle and changes the color pour it immediately mix it well and enjoy it with any snacks.
Ingredients
- 1 cup Water
- 1 cup Dried Grated Coconut
- ½ cup Coriander and Mint Leaves
- 2 Green Chilies
- 4 Garlic Cloves
- 1 tbsp Tamarind Pulp
- 1 tbsp Cumin Seed
- 2 tbsp Oil
- ½ tsp Mustard Seeds
- 10-15 Curry Leaves
- Salt to Taste
Instructions
- First take one cup of grated coconut place it into the blender and add one cup of water.
- Now add simultaneously half a cup of coriander and mint leaves.
- Add 2 two green chilies and four garlic cloves.
- Then add one tablespoon tamarind pulp.
- Add one tablespoon cumin seeds and salt to taste.
- Blend it nicely until it smooth. And placed it in a bowl.
- Now for tempering add two tablespoons of oil in a pan and preheat it.
- Add half a teaspoon of mustard seeds.
- Add ten to fifteen curry leaves and sauté for one minute into medium flame.
- Instantly pour this over the coconut chutney and give it a nice mix. Your coconut chutney is ready you can delight in it with samosa, pakora, idli, or dosa as per your choice.
Notes
1) You can also use freshly grated coconut.
2) You can add more water if u don't like thick chutney.
3) You can also add lemon juice instead of tamarind pulp to build on sourness.
4) Furthermore, you can add red chilies as a replacement for green chilies.
Soak the tamarind pods in water for 20 to 25 minutes and squeeze up the pulp.
2) You can add more water if u don't like thick chutney.
3) You can also add lemon juice instead of tamarind pulp to build on sourness.
4) Furthermore, you can add red chilies as a replacement for green chilies.
Soak the tamarind pods in water for 20 to 25 minutes and squeeze up the pulp.