RED GARLIC COCONUT CHUTNEY

RED GARLIC COCONUT CHUTNEY

From South Indian Cuisine

It is a perfect accompaniment with Idli, dosa. This chutney has the earthiness flavour of lentils, slight tangy taste of tamarind, pungent taste of garlic, smokiness of red chilly, freshness of coconut.
It can be used as a side with any South Indian dish. I use it as a side anytime.

Ingredients

• Fresh Grated coconut 11/2 cup
• 2 long tamarind, deseeded washed and soaked in half cup Luke warm water or 2 teaspoon of tamarind paste
• Bengal gram (Chana dal) 2 and a half tea spoon.
• Whole Red chillies(preferably kashmiri) appro. 50 grams
• Curry leaves 3 sprigs.
• 4 garlic cloves.
• Salt to taste
• 1 teaspoon of any veg oil.

LET'S BEGIN

1. Heat oil in a pan. Add Bengal gram, roast this till brown, red chilies, garlic cloves, saute it.
2. Turn off the flame and add salt, grated coconut.
3. Put all together into the blender and make a paste by adding water in small batches.

For the tempering

1. Heat oil in a pan.
2. Add mustard seeds, chana daal, urad daal, asafoetida. Let the seeds splatter.
3. Turn off the flame and pour the tempering on the top of the chutney.

Hot chutney is ready to be served as a side.

More chutney recipes

dhania-pudina | green coriander-mint chutney|

Imli ki chutney | sauth ki chutney | Tamarind chutney

Comments

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