Coconut Chutney – A Complete Cooking Recipe. друзьями: 
The photodishes: Maya Kaimal Time: 10 min. Difficulty: easy Quantity: 1 Art. thick dip sauce Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. unsweetened coconut
- 1/2 tbsp. finely chopped onions
- 1 tsp chopped ginger
- 1 tsp chopped green chili peppers
- 1/4 Art. natural nonfat yogurt
- 1/2 tsp fresh lemon juice
- 3/4 tsp salt
- 1/2 tbsp. water (if necessary)
- 1/2 tsp mustard seed
- 2 dried red peppers
- 8 curry leaves or 2 bay leaves
- 2 tbsp. l vegetable oil
Recipes with similar ingredients: chutney sauce, chili pepper, ginger root, onion, lemon juice, coconut, mustard seed, bay leaf, curry leaves, yogurt
Recipe preparation:
- In a food processor or blender, grind coconut, onions, ginger, green chilli, yogurt, lemon juice and salt, adding when need a little water to make a mixture of medium consistency (not watery).
- Fry the seeds in oil in a medium-sized pan with a lid. mustard, dried red pepper and curry leaves on a moderately strong fire until they start firing. Remove the cover, add mix with coconut and cook, stirring, 10 sec. Remove from heat and transfer to serving bowl. Serve room chutney temperature as a dip sauce.
