Monday, October 21, 2013

Spicy south Indian Coconut Chutney

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    1 cup fresh coconut pieces
    1 tsp dry Kajju
    1 cup roasted gram (dalia/Roasted channa - available in Indian stores)
    2-3 green chillies (or as per taste)
    1/2 cup curd
    ½ tsp ginger
    salt to taste

  To Temper( if you need to make your chatney more spicier, but do not add more stuff or it can be deficult to store it for longer time along with sourness in taste)
1 tsp mustard seeds
1 tsp split black gram dal (urad dal)
1 dried red chilly (as per taste)
few springs of curry leaves (Available in Indian stores)
a pinch of asafetida( HING)


Soak the roasted gram in water for at least 20 min.


Add all the Ingredients other than the ones mentioned in the Tempering section in a blender and blend them till smooth.


In case if its too thick, add more buttermilk( use water if you want to store it for longer period) till its converted into a semi thick paste.


Now in a tsp of oil, temper the ingredients given in the To temper section till the mustard seeds start popping and add the same in your chutney past.

5. If you want to store your chatney for longer period you can freeze the same in your freezer. it is recommended that you store it before missing the temper materiel. 

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