Coconut Chutney

Recipe

In a blender jar, add

- 100-150g coconut slices

- Ginger, 3-4 inch piece

- Garlic, 3-5 pods

- Spring onion, 1 tsp

- Roasted Chana, 2 tbsp

- Fresh Coriander Leaves

- 1/2 Katori Curd

Blend.


For the tempering,

- Take 1-2 tsp organic, cold pressed coconut oil, 1-2 tsp mustard seeds, 1-2 dried red chil

ies and let splutter.

- Transfer this onto the prepared Chutney

- Garnish with some fresh mint leaves.

- Enjoy!

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