Coconut Chutney
Coconut Chutney
Ingredients
onions: 1/2
coconut: 1/2
chillies: 2
curry: 6
ginger: 1/2-inch 54
mustard: 1/2 31
salt, table: 3/4 31
tamarind: 1/4 29
oil, cooking/salad: 1 27
onions: 1/2
coconut: 1/2
chillies: 2
curry: 6
ginger: 1/2-inch 54
mustard: 1/2 31
salt, table: 3/4 31
tamarind: 1/4 29
oil, cooking/salad: 1 27
Dish Type: Jam / Chutney
Country: India
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Grate coconut. Soak tamarind in some water and discard seed.
2. Cut chilies into 4 pieces each. Heat a little oil. Toast chilies, curry leaves, and mustard seeds.
3. Add grated coconut; toast till light brown. Grind the mixture with tamarind pulp and water, ginger, and salt while still warm.
4. Saute onion in 1 tbsp oil; add a few more curry leaves. Add coconuts paste and mix very well. Serve cold.
1. Grate coconut. Soak tamarind in some water and discard seed.
2. Cut chilies into 4 pieces each. Heat a little oil. Toast chilies, curry leaves, and mustard seeds.
3. Add grated coconut; toast till light brown. Grind the mixture with tamarind pulp and water, ginger, and salt while still warm.
4. Saute onion in 1 tbsp oil; add a few more curry leaves. Add coconuts paste and mix very well. Serve cold.
Comments
This will keep for about a week.
This will keep for about a week.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines