Saturday, September 17, 2011

Red Chutney


  • In a blender blend coconut, shallots, red chilli, ginger and salt to smooth paste by adding little water.
  •  Heat oil in a pan, splutter mustard seeds, add curry leaf and add the blended paste. When it gets heated, stir and switch off the flame.
  •  Ready to serve with Dosa or Idli.

Coconut grated: 2 cup
Shallots: 4
Dried red chilli: 4 small (or can increase or decrease the qty as required)
Ginger: ½ inch piece
Curry leaf: 2 strings
Salt: needed

For tempering
Mustard seeds: ½ tsp
Coconut oil: 1 tbsp
Curry leaf: 1 string
Method of Preparation:

No comments: