Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, coconuts chutney. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop.
Coconuts chutney is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Coconuts chutney is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have coconuts chutney using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconuts chutney:
- Prepare 100 gms coconut grated
- Make ready 2 tsp roasted peanuts
- Get 4 cloves garlic
- Prepare 1 tsp cumin
- Get 2 green chillies
- Prepare 1 tsp roasted gram
- Make ready to taste Salt
- Take 1 tsp coriander leave
- Make ready 2 tsp curry leaves
- Prepare 2 tsp lime juice
Even garlic or ginger can be added. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. Coconut Chutney is a lightly spiced, nutty dip served as a popular side dish with Indian food. Extremely popular and delicious chutney that can be used with snacks like fritters/roasted veggies or simply serve with traditional south Indian food like Idli/dosa/vada.
Instructions to make Coconuts chutney:
- Take a mixture jar,put all things together.
- Add 1/2 cup water grind it.
- Make a smooth batter.
- Remove it from the mixture jar.
- We can also add 2 tsp curd.
- We can Keep it in the fridge for 1 week.
- For freshness every time when use this chuteny add curry leaves or coriander leaves.
- It is an Aromatic chuteny using any time with any food.
This coconut chutney is meant to be very spicy, but you can control the heat by how much scotch bonnet pepper you add. Do remember that if you're concerned about raw heat, don't use any of the seeds of the pepper and do wash your hands with soap and water immediately after handling such lethal peppers. This green cilantro coconut chutney is another variation of chutney that goes well with idli, dosa, vada, uttapam, upma or other South Indian tiffin snacks. If you are having idli or dosa then a chutney or dip made with fresh coconut is kind of must with these snacks. I served this chutney with besan cheela made from besan (gram flour) and spices.
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