Wednesday, March 24, 2010

Coconut Chutney

Serves: 2

Fresh Coconut - 1/2 cup, grated
Dalia split - 1/4 cup
Ginger - 1/2 inch piece, coarsely chopped
Green Chillies - 4
Tamarind - 2 tbsp
Coriander leaves - 5-6 strands
Curry leaves - 4-5
Mustard seeds - 1/4 tsp
Oil - 1/2 tsp

1. To the mixer or blender, add the coconut, dalia split, green chillies, coriander, ginger, tamarind and salt to taste. Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.
2. In a small pan, heat the oil, add the mustard seeds and wait for them splutter. Add the curry leaves, mix and remove the pan from heat and pour this seasoning over the pureed coconut mixture in the cup.

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