This mildly sweet, delicately spicy, greenish tinged elegance pairs very well with dosas and idlis. This chutney is my Mom’s recipe and something that I absolutely love.
Ingredients
1 cup grated fresh coconut
2 green chilies
2 tbsp chopped shallots
salt to taste
1/2 tsp black mustard seeds
1 sprig of curry leaves
2 tsp of coconut oil or refined vegetable oil
Directions
Grind together coconut, shallots and green chilies with 1/2 cup of water. Add more water after grinding to get desired consistency.
Heat oil in a pan, add mustard seeds and curry leaves and let the mustard pop.
Pour the seasoning over the ground mixture and mix well.
Add salt to taste.
Serve with dosas or idlis.
Tags: Coconut
This entry was posted
on Thursday, October 7th, 2010 at 4:20 pm
and is filed under Chutneys, Indian, Kerala Cuisine, South Indian.
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