Sunday, 17 July 2011

Coconut Chutney

This is another best companion of South Indian breakfasts. Either you can prepare the plain chutney just by adding 1 or 2 green chilies or you can add mint / corriander / ginger of your taste. I like the plain one. 
As coconut have the sweet tendency, I have added aamchur / dry mango powder to suppress the sweetness and enhance the taste.
Coconut chutney
Fresh Coconut - 1/2 Kernel
Green chili - 2
Aam chur / dry mango  powder - 1/4 tsp
For Seasoning
1 tbsp of oil, Red chili, mustard, cumin, curry leaves and urad daal
Fresh coconut

Either chop the coconut into thin pieces or grate it. Grind the coconut, green chili, salt and aamchur powder into fine paste. Do the seasoning by adding oil in a pan and add all the seasoning ingredients one after the other. Pour the seasoning over the chutney.

Coconut chutney

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