Coconut Chutney Recipe - Cooking Index
Coconut Chutney Recipe - Cooking Index
| 1 1/2 cups | Coconut - shredded | |
| 1 cup | Channa dal - roasted until golden brown | |
| 2 | Green chiles - (to 3) | |
| 1 x | Ginger - (1 inch) | |
| 2 teaspoons | Jeera - (to 3 tsp.) | |
| 1/2 teaspoon | Tamarind concentrate - (or lemon juice) | |
| Salt - hing, mustard seeds, to taste | ||
| Curry leaves - to taste | ||
| 2 x | Coriander leaves - optional |
Grind above in a blender. Season with hing, mustard seeds and curry leaves. Chutney variant: Grind 2 bunches coriander leaves for lip- smacking `coriander chutney'.
This dish is an accompaniment to lots of South Indian dishes and snacks.
Source:
Translated from 'Samaithu Paar', a cookbook in Tamil
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