I am always on the lookout for new chutneys to try out, and when I saw the recipe for groundnut-coconut chutney, I knew would be trying it out sooner or later. It was one of the easiest chutneys to make, and tasted amazing too.
½ cup freshly grated coconut
3 tbsp Roasted groundnuts
2 tbsp roasted chana dal
1 green chillie
2-3 Garlic cloves
Salt to taste
Water as required
For the tempering:1 tbsp oil
1 tsp Mustard seeds (rai/sarson)
A pinch of Asafetida (hing)
9-10 Curry leaves (kadipatta)
Method:
Heat the oil, add mustard seeds and wait for it to crackle. Now add the curry leaves and turn off the flame. Add the hing and mix nicely. Keep it aside to cool.
In a mixer grinder add the groundnuts and chana dal and grind it first to form a powder.
Now add the coconut, green chilli, garlic cloves, salt to taste and grind it. Add water as required.
Now add the ready chutney in the tempering. Mix it well and serve.
1 tsp Mustard seeds (rai/sarson)
A pinch of Asafetida (hing)
9-10 Curry leaves (kadipatta)
Method:
Heat the oil, add mustard seeds and wait for it to crackle. Now add the curry leaves and turn off the flame. Add the hing and mix nicely. Keep it aside to cool.
In a mixer grinder add the groundnuts and chana dal and grind it first to form a powder.
Now add the coconut, green chilli, garlic cloves, salt to taste and grind it. Add water as required.
Now add the ready chutney in the tempering. Mix it well and serve.
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