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Thursday, 10 January 2013

CHUTNEY SERIES!!! coconut and jaggery chutney

chilli2cherry.com



    

COCONUT - JAGGERY CHUTNEY

Fresh coconut slivers 50gms
Onions (chopped) 15gms
Salt to taste
Lime juice 10ml
Yogurt 30ml
Channa dal 5gms
Jaggery 20gms
Ginger 15gms
Red chilli whole 2nos
Oil 15ml
Asafoetida a pinch
Dry coriander seeds 2 gms
Garlic 4cloves

 TEMPERING-

Oil 5ml
Mustard seeds (black) 2gms
Curry leaves 1 sprig

PREPARATION:

Heat oil, splutter channa dal, add coriander seeds, whole red chilli and hing. Stir for a few seconds, add in onions, garlic. Stir for 2 minutes. Add in coconut. Remove. When cool, add in yogurt and grind in a blender. Add in lime juice and salt. To temper, heat oil, sputter curry leaves and mustard seeds add to chutney; serve as an accompaniment with South Indian dishes.















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