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Wednesday, 16 January 2013

CHUTNEY SERIES......!!! COCONUT AND GINGER CHUTNEY!

chilli2cherry.com



COCONUT AND GINGER CHUTNEY

Roasted, deskinned channa 10gms
Fresh coconut (de skinned) 100gms
Ginger 25gms
Green chilli 1nos
Coriander leaves 10gms
Salt to taste
Yogurt 75gms
Lime juice 10ml

TEMPER-

Oil 5ml
Mustard seeds 1/8 tspn
Curry leaves 4nos

PREPARATION:

Prepare and grind together all the ingredients on a grinding stone or in a mixer cum grinder. Transfer in a bowl. Prepare tempering by heating oil, splutter mustard seeds and curry leaves. Pour over the chutney, serve as an accompaniment with idlii, dosa, uttpam etc.






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