Coconut Milk Chutney - submitted by Dahlia on 04-11-2008
Ingredients
Coconut milk - 1 cup
Curry leaves - 2 strands
Garlic - 1 clove
Ginger - Pea sized piece
Green Chilly - 2-4
Cilantro - handful
Turmeric Powder - a pinch
Salt - to taste
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Method
1. Prepare the coconut milk to the desired consistency. If you are using store bought coconut milk, dilute it with water to get the desired concitency.
2. Blend together one strand of curry leaves, cilantro, cumin seeds green chillies, garlic and ginger.
3. Heat oil in a pan, splutter the mustard seeds and the remaining curry leaves. Add the ground mixture and fry for a minute.
4. Add the coconut milk along with the required salt and turmeric powder. Simmer it for 2-3 minutes and switch off. Serving Suggestion - This chutney goes excellent with aapam and idiappam. It is a nice variation to the sweetened milk that is traditionally served with aapams and idiappams. Serves : 1 or 2 Comments Comment by sarah malligai on 31 January 2009 02:42AM Something very new to me. It tasted great. Thanks for the recipe. Reply :- good sarah, i had this chutney once in a restaurant and just loved it. |
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