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Articles: Recipes | Coconut Chutney
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| Ingredients: | | | | | Fresh Grated Coconuts | : | 1 big | | | Green Chillies | : | 6 | | | Garlic | : | 4 flakes (optional) | | | Cumin Seeds | : | ½ tsp | | | Ginger | : | ½ ” piece | | | Coriander Leaves | : | ½ cup chopped | | | Tamarind Pulp | : | Small gooseberry sized | | | Salt | : | to taste | | | Oil | : | 1 tsp | | | Mustard Seeds | : | ¼ tsp | | | Black Gram | : | ½ tsp | | | Curry Leaves | : | 4-5 | | |
| | | | Preparation: | | | | Fry green chillies, garlic, cumin seeds and ginger. Let it cool for some time. Add grated coconut, tamarind and salt and grind all the ingredients to make a paste. | | | | Heat oil in a pan and add mustard seeds, black gram dal, and curry leaves. Remove from fire when the mustard splutters and add it to the ground chutney. |
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