For the last day of this month long Blogging Marathon # 27, here is a humble and basic chutney from my kitchen.
It is very rare for me to make this coconut chutney at home. The reason is simple. I am very picky when it comes to the quality of coconut. We very rarely the coconut which doesn't smell or which is not dry. On the rare occasion we get good quality coconut, we tend to eat it raw with some jaggery.
Fresh Coconut, shredded 1 cup
Green Chillies 4-5 (or to taste)
Tamarind pulp 1 tsp
Salt as needed
Coriander leaves, few
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Asafoetida 2 pinches, Curry leaves few)
Method Of Preparation -
Grind all the ingredients adding as little of water as needed.
Prepare the seasoning - Heat Oil in a pan, add all the seasoning ingredients in the order mentioned. After the mustard seeds pop, remove from fire and transfer onto the chutney.
Mix well and serve with steaming hot rice or Ven Pongal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
Here is the list of recipes blogged this month in a glance..
Week 4 - Misc (Craft or Condiments)
Preparation Time 7-10 min
Makes 1 cup