Thursday, October 30, 2014

Red Coconut Chutney

Red Coconut Chutney is a slightly hot version of regular coconut chutney. Like most of the coconut chutneys this chutney also pairs well with Dosa, Idli, Vada and many more South Indian dishes. So lets start with "Flavors of Sneha's Kitchen".


Red Coconut Chutney
1 cup of grated coconut
3-4 dried red chilli
2 tbsp of oil
1 tbsp of chana daal
1 tbsp of tamarind pulp
1/4 tbsp of black mustard seeds
1/4 tbsp of urad daal
Pinch of asafoetida
3-4 curry leaves
Salt to taste
Little water

  • Heat 1 tbsp of oil in a pan.
  • Roast the chana daal till brown.
  • Add tamarind pulp, red chilli and saute it for few seconds.
  • Switch off the flame. Add salt and grated coconut.
  • Put all this in a blender and make a fine paste by adding little water.
  • For the tempering, heat 1 tbsp of oil in a pan.
  • Add mustard seeds, urad daal, asafoetida, curry leaves and let it crackle.
  • Now pour the tempering on top of the chutney.

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