South Indian Coconut Chutney Recipe
1/2 crude coconut, peeled and hacked
1/2 cluster cilantro (dhaniya), cut into thick pieces
2 green chillies
1 little lemon, squeezed
Salt to taste
2 tsp oil
1 tsp mustard seeds (Rie)
The most effective method to Make Coconut Chutney
Make The Chutney
Air out the coconut and evacuate the internal meat. Deliberately peel the hard skin off of the inward white tissue utilizing a sharp vegetable peeler. Wash it and cut into little pieces.
Blend the coconut pieces, cilantro, green chillies, lemon juice and 2 tbsp water in a blender to make a fine glue. Place the chutney into a bowl, and add water as indicated by how thick you need your chutney. Put this aside and make the Tadka.
Make The Tadka
Place oil in a little skillet and warmth. Include mustard seeds (Rie) to the hot oil. When they begin to pop kill the warmth. Blend red chile powder into the oil. Include this mustard oil (Rie Tadka) to the chutney and blend well.
Presently a delectable Coconut Chutney is prepared. Place delightful Coconut Chutney on the table and present with your most loved food. Enjoy it with idly and dosa and share your feedback to us.