YOU ARE YOUR INSPIRATION

RECIPESSERVE WITH STYLEMENUSINSPIRATIONSINDEXWORKSHOPSTIPSVEGAN RECIPESGLUTEN FREE RECIPESTWIN BENEFITS (GLUTEN FREE AND VEGAN RECIPES)LATEST UPLOADS

- RECIPES -

Coriander Coconut Chutney

4 WEDNESDAY MAY 2016

Ingredients
3 cups - Coriander leaves (wash and chop)
1 cup - Coconut (grated)
1/2 cup - Daalia
5 pcs - Dried red kashmiri chillies (remove seeds and cut into three parts)
2 pcs - Green chilies (cut into halves)
1 tsp (to taste) - Salt
1 cup -Water

Method
Mix everything together and blend it to a fine chutney.

Tempering (vaghar)
Ingredients
1 tsp - Salt
1 Tbsp - Oil
1 tsp - Mustard seeds [Rai]
1 Tbsp - Split bengal gram [Chana dal]
15 leaves - Curry leaves [Curry patta]
Method
Heat the oil in a very small pan [kadai]
Put the mustard seeds in it.
When it splutters add the split bengal gram and curry leaves.
Cook for sometime and add it to the chutney.

Storing : It stays well for atleast 3 days in the refrigerator.
0

Comments & Queries

    Be the first to Comment

Write a comment

Your email address will not be published. Required fields are marked *

*

ADVERTISEMENTS
Copyright UINSPIRE 2013.Website by Carapace
-