COCONUT CHUTNEY WITH DRY RED CHILLIES
COCONUT CHUTNEY WITH DRY RED CHILLIES |
It is one of the easiest chutneys which could be prepared within minutes. Just very few ingredients - Coconut, Dry Chillies, Roasted Grams, a clove of Garlic and a hint of Tamarind is what I use for this Chutney.
Cuisine : South Indian
Course : Side Dish
Recipe Type : Condiment
Difficulty : Easy
Serves : 3-4
Author : SM
Preparation Time : 5- 10 Minutes
Cooking Time : 5 Minutes
INGREDIENTS :
Coconut - 1/2 CupRoasted Bengal Gram Dhal(Pottukadai) - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Garlic - a Clove
Tamarind Paste - Small amount
Salt - To Taste
For Tempering :
Oil - 2 TspnsMustard Seeds - 1/4 Tspn
Black Gram/Urad Dhal - 1/4 Tspn
Dry Chillies - 1 No.
Curry Leaves - 1 Sprig.
METHOD :
- Heat 1/2 Tspn of Oil in a small pan and roast the Dry Red Chillies in a very low flame for few minutes or until they puff up.
- Switch off the flame and leave it aside.
- Grind grated Coconut along with Roasted Bengal Gram Dhal, Roasted Dry Chillies, Garlic, Tamarind Paste and Salt in a mixer grinder/blender.
- Dry grind the ingredient initially.
- Sprinkle water and grind them into a coarse paste.
- Finally, adjust the amount of water accordingly.
- For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
- Pour the tempering over to the ground Chutney and mix well.
- Serve with your dish of choice.
NOTES :
- Adjust the number of Dry Chillies to suit your spiciness.
- Roasting the chillies in Oil will enhance the flavour of the Chutney.
- Can add a small piece of ginger / few shallots for a variation.
- Tempering the Chutney in Coconut Oil gives a good taste.
- Adding Tamarind is purely optional.
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