Coconut Chutney from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeff
Coconut chutney accompanies many of our favorite meals in the southern part of the Subcontinent, especially dosas, idlis, and the deep-fried South Indian snacks called vadas. It’s an easy way to...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Blender
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 10 fresh or frozen curry leaves
- 2 teaspoons toovar dal or urad dal (see headnote), coarsely ground (optional)
- 1½ cups fresh or frozen grated coconut
- 1 tablespoon hot water
- 1 teaspoon tamarind pulp
- 2 to 3 green cayenne chiles, or substitute serranos, roughly chopped
- 1 teaspoon grated ginger or ginger mashed to a paste
- 1 teaspoon black mustard seeds
- 1 tablespoon coconut oil or vegetable oil
- ½ teaspoon salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Coconut Chutney | Recipe Cart
getrecipecart.com
Tomato Chutney from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffr
app.ckbk.com
Coconut Chutney with Butter Fried Curry Leaves and Chilies from Southeast Asian Flavors: Adventures
app.ckbk.com
Coconut Chutney Recipe | Veggie Fest
veggiefestchicago.org
Coconut Chutney
thegreenchutney.com
Coconut Chutney Recipe.
indianfoodsite.com
Coconut Chutney Recipe.
indianfoodsite.com
Coconut Chutney Recipe - GoToChef
justgotochef.com