Difference between revisions of "Alternative:Coconut Chutney"
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'''Coconut Chutney''' is served as a [[Side dishes|side dish]] for a lot of [[Cuisine of India|Indian]] snacks and [[Breakfast Recipes|breakfast]] items. It can be mild to extra hot depending on the individual preference. This recipe is from South India. | '''Coconut Chutney''' is served as a [[Side dishes|side dish]] for a lot of [[Cuisine of India|Indian]] snacks and [[Breakfast Recipes|breakfast]] items. It can be mild to extra hot depending on the individual preference. This recipe is from South India. | ||
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*[[Coconut Chutney (North Indian)|Coconut Chutney (North Indian)]] | *[[Coconut Chutney (North Indian)|Coconut Chutney (North Indian)]] | ||
| − | [[Category:Curry | + | [[Category:Curry Recipes]] |
| − | [[Category:Coconut | + | [[Category:Coconut Recipes]] |
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Vegan | + | |
| − | [[Category:Chutney | + | [[Category:Vegan Recipes]] |
| + | [[Category:Chutney Recipes]] | ||
Latest revision as of 17:28, 9 May 2012
| Side Dishes
Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.
Ingredients
- Fresh coconut - 1 cup finely grated
- Green hot chili peppers - 6 to 8
- Tamarind paste - ½ tsp
- Cilantro - 1 Tbs, chopped
- Ginger paste, 1 tsp
- Channa dal - 1½ Tbs
- Salt - to taste
Seasoning:
- Mustard seed - ½ tsp
- Curry leaves - 3-4, chopped
- Asafoetida - ¼ tsp
- Oil - ½ tsp
Procedure
- Dry roast channa dal until browned and allow it to cool.
- Grind all the ingredients in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
- For seasoning heat the oil in a small ladle. Add the mustard seeds to hot oil and allow it to crackle. When the crackling starts subsiding add the asafoetida and the curry leaves and stir for a few seconds. Add to the chutney and mix well.
