Difference between revisions of "Alternative:Coconut Chutney"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Cuisine of India]] | [[Side dishes|Side Dishes]] |
| − | '''Coconut Chutney''' is served as a [[ | + | '''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. |
== Ingredients == | == Ingredients == | ||
| − | *Fresh [[ | + | *Fresh [[Coconut|coconut]] - 1 cup finely grated |
| − | *Green hot [[ | + | *Green hot [[Chili Pepper|chili peppers]] - 6 to 8 |
| − | *[[ | + | *[[Tamarind|Tamarind]] paste - ½ tsp |
| − | *[[ | + | *[[Cilantro|Cilantro]] - 1 Tbs, chopped |
| − | *[[ | + | *[[Ginger|Ginger]] paste, 1 tsp |
| − | *[[ | + | *[[Channa dhal|Channa dal]] - 1½ Tbs |
| − | *[[ | + | *[[Salt|Salt]] - to taste |
Seasoning: | Seasoning: | ||
| − | *[[ | + | *[[Mustard|Mustard seed]] - ½ tsp |
| − | *[[ | + | *[[Curry Leaf|Curry leaves]] - 3-4, chopped |
| − | *[[ | + | *[[Asafoetida|Asafoetida]] - ¼ tsp |
| − | *[[ | + | *[[Oil|Oil]] - ½ tsp |
== Procedure == | == Procedure == | ||
| Line 24: | Line 24: | ||
==See also== | ==See also== | ||
| − | *[[ | + | *[[Coconut Chutney (North Indian)|Coconut Chutney (North Indian)]] |
[[Category:Curry recipes|{{PAGENAME}}]] | [[Category:Curry recipes|{{PAGENAME}}]] | ||
Revision as of 17:36, 5 April 2012
| Cuisine of India | 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.
