Coconut chutney (dry coconut)

Coconut chutney (dry coconut):

Dry coconut               1 whole
Red whole chili           4
Garlic pods                 6
Mint leaves                 6-8
Tamarind                   1 lemon size ball
Salt                            2 tsp or as per taste

Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water.  Remove the paste in a bowl.  In a small frying pan add one table spoon of oil, heat it and add a little mustard seeds, curry leaves and one whole red chili and season the chutney.
It can be served with dosas, khichidi, or dal.

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