u need:
2 onions,
1 cup grated dry coconut,
6 to 8 redchillis,
1 small roll of tamarind,
1tsp salt,
1tsp jaggery,
1tsp mustard,
1 tbsp oil,
5 to 6 curry leaves,
1/2 cup water.
Method:
Heat oil in a kadai add chopped onion and fry until it turns golden brown, add red chilli and fry for 5 mins. Allow it to cool and add all other things into the mixer and grind it with very less water.
Heat oil in Kadai add mustard and curry leaves and add this as Tadka for chutney before serving it.
Shelf life of this chutney is 1 week if u store in refrigeratorin an airtight container. This goes well with chappathi, dosa , paratha and Akki roti when u get bored eating coconut chutney.
2 onions,
1 cup grated dry coconut,
6 to 8 redchillis,
1 small roll of tamarind,
1tsp salt,
1tsp jaggery,
1tsp mustard,
1 tbsp oil,
5 to 6 curry leaves,
1/2 cup water.
Method:
Heat oil in a kadai add chopped onion and fry until it turns golden brown, add red chilli and fry for 5 mins. Allow it to cool and add all other things into the mixer and grind it with very less water.
Heat oil in Kadai add mustard and curry leaves and add this as Tadka for chutney before serving it.
Shelf life of this chutney is 1 week if u store in refrigeratorin an airtight container. This goes well with chappathi, dosa , paratha and Akki roti when u get bored eating coconut chutney.
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