Coconut Chutney (White)

Shredded Coconut: 1/2 cup
Yogurt- 1/4 Cup
Green Chilies: 2
Dry Red Chilies: 2
Shallots: 2
Ginger: 1/2" Piece
Garlic: 1 clove, small
Mustard Seeds: 1/2 tsp
Cumin: 1/2 tsp
Curry Leaves: 1 sprig
Salt & Oil

In a blender blend coconut, green chillies, 1 shallot, ginger, garlic, 1/4 tsp cumin seeds with very little water
Heat a pan and pour oil
Once oil is hot splutter mustard and cumin seeds along with curry leaves and red chilies
Thinly slice 1 shallot and add it to the oil and mix it with the seeds until it is golden brown
Pour the blended coconut mixture to the pan and add yogurt and salt.
Mix well and add more water if needed
Let is simmer in low flame for 5-6 minutes


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