Thursday, March 7, 2013

Coconut chutney 2

In Kerala looks like each home has a coconut chutney recipe. Some they can use chick peas, tamarind and other home preferences. However all of them have one thing in common: Coconut. This pitta reducing food is good for almost any thing; from blood purification to a simple summer refreshment. Use as a chutney coconut makes a elegant companion to any dish. This 5 minutes preparation chutney will transport any meal  to a tropical delight.


1 cup of fresh grated coconut. If not available use unsweetened organic grated coconut. If that is the case do not blend this ingredient. Just added at the end.
1/2 tsp grated fresh ginger.
1/2 tsp cumin seeds
3 green chillies ( there are sweet)
4 scallions.
1 tsp tamarind paste
5 fresh curry leaves
1/2 tsp mustard seeds
1 tsp coconut oil


Put in a blender the grated coconut, ginger, cumin seeds, chili, scallions and tamarid. Blend well. Stir fry in the coconut oil mustard seeds and curry leaves until fragrant, around 3 minutes. Add salt and serve hot.

1 comment:

  1. If you don't have fresh curry leaves you can replace it with mint leaves.


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