Ingredients
1 cup fresh grated coconut
3 green chillies
2 tbsp. coriander finely chopped
1 lemon juice extracted
1/2 tsp. sugar
1/2 tsp. cumin seeds
salt to taste
1 tsp. oil
Method
- Grind together coconut, chillies, coriander.
- Add half cumin seeds, sugar, salt, lemon juice.
- Run in mixie till well blended, using minimal water.
- Pour into serving dish.
- To temper,heat oil in a small pan.
- Add remaining cumin seeds, allow to splutter.
- Pour over chutney.
- Garnish with a tiny bit of chopped coriander if desired.
- Serve as accompaniment with parathas, khichidi, pakoras, etc.
Making time: 15 minutes
Makes: 5 servings
Shelflife: 2-3 hours
Variations: For those who do not eat coconut, one may substitute with half quantity of peanuts. Increase the quantity of coriander to double. However, there will be a difference in taste of both chutneys, though equally delicious.
Navratri Specials Index
