Ingredients
Coconut pieces - 1 cup (cleaned,pealed & diced)
Coriander leaves - 1 fistful
Ginger - inch piece
Green chillies - 2-3 nos.(acc to ur spice)
Upvas Salt/Rock Salt - as per taste
Water - as required for grinding
Ghee/Peanut Oil - 1/2 tsp + 1/2 tsp
For Tempering
Jeera - 1 tsp
Curry leaves - 1 spring
Method
1.Clean and wash coriander leaves,remove the thick stems and keep aside.
2.Heat 1/2 tsp Ghee in kadai and add the coriander leaves and saute for few mins in low flame only till the leaves gets reduced in volume without changing the colour.
3.In a blender,add Ginger,green chilli,Upvas salt along with the sauted leaves.First grind with out water and then add litte water and grind to a smooth paste.
4.Transfer it to serving bowl and temper with the tempering items with 1/2 tsp Ghee and mix well.
5.Ready to serve...
Note:Don't use the brown peal of coconut for chutney as it will change the colour and taste too!
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Coconut pieces - 1 cup (cleaned,pealed & diced)
Coriander leaves - 1 fistful
Ginger - inch piece
Green chillies - 2-3 nos.(acc to ur spice)
Upvas Salt/Rock Salt - as per taste
Water - as required for grinding
Ghee/Peanut Oil - 1/2 tsp + 1/2 tsp
For Tempering
Jeera - 1 tsp
Curry leaves - 1 spring
Method
1.Clean and wash coriander leaves,remove the thick stems and keep aside.
2.Heat 1/2 tsp Ghee in kadai and add the coriander leaves and saute for few mins in low flame only till the leaves gets reduced in volume without changing the colour.
3.In a blender,add Ginger,green chilli,Upvas salt along with the sauted leaves.First grind with out water and then add litte water and grind to a smooth paste.
4.Transfer it to serving bowl and temper with the tempering items with 1/2 tsp Ghee and mix well.
5.Ready to serve...
Note:Don't use the brown peal of coconut for chutney as it will change the colour and taste too!
Print Page
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