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Coconut Chutney Recipe: Ingredients of This Recipe
Coconut Chutney Recipe: Ingredients of This Recipe
4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste
• Make tamarind pulp by soaking tamarind in some water for 2 hours and then
straining.
• Then grind the saute mixture with roasted red chillies and tamarind pulp.
• Add the garlic and salt and grind once again to a smooth paste.
• Beat the curd, grind green chillies and mint leaves finely.
• Mix in the curd and add sall Serve with fried dishes.
• Cut long strips of lemon skins and soak in the juice and put in a jar.
• Put the jar in the sun for 6 days and shake it every other day till the lemon skins are
tender.
• Add sugar, Red chili pepper , cardamoms and cloves and mix.
• This chutney can be preserved for one year if it is kept in an airtight jar.
• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Boil in the same water in which it was soaked on low fire until tender.
• Pass through a sieve, add a little water every now and then till it is of pouring
consistency.
• Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed
• Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons.
• Take out from the water, wipe and remove their skins and cut into small pieces.
• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till
tender.
• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10
minutes.
• Remove from the fire, cool and keep in air tight jar.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes
• Cool completely and add the coriander and spring onion greens and mix well.
Raita
• Add bathua paste and mix well. If it becomes thick add little milk and mix it.
• Now add salt, cumin powder and chili powder, mix well.
• Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon.
• Add boondi and mix gently. If it becomes thick add little milk and mix it.
• Now add salt, cumin powder and chili powder, mix well.
1/2 kg curd
2 onion (finely chopped)
1 green chiily (finely chopped)
1 ginger (finely chopped)
few coriander leaves (finely chopped)
1 tsp oil for tadka
1/4 mustard seeds (small)
1 tsp salt
• Beat curd.