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Green Coconut Chutney Recipe
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Traditionally, this chutney is served as an
accompaniment to thosai, South Indian pancakes, but it is equally
acceptable as an accompaniment to any other kind of Indian meal. Ingredients : |
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1
2
1/2 cup
2
1
teaspoon
1
cup
1
teaspoon
2
teaspoons
2
teaspoons
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Lemon
Fresh green chilies
Fresh mint or fresh coriander leaves
Spring onions, roughly chopped
Salt
Desiccated coconut
Ghee or oil
Black mustard seeds
Cumin seeds
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Method :
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Peel the lemon so that no white pith
remains.
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Cut into pieces and remove seeds.
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Put lemon in container of electric blender
with seeded and roughly chopped chilies, mint or coriander leaves,
spring onions and salt.
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Blend until pureed.
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Add coconut and continue blending to a
smooth paste, scraping down sides of blender and adding a little more
liquid if necessary.
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Heat ghee in a small pan and fry the
seeds, stirring frequently until mustard seeds start to pop.
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Mix with blended mixture.
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Shape into a flat cake.
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Serve with thosai or rice.
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