Instant Coconut Chutney For Busy Weekday Meal Accompaniments
1.
Instant Coconut Chutney For Busy Weekday Meal Accompaniments
2.
When you find yourself with little time to grate fresh coconut or thaw frozen coconut shreds, combining desiccated coconut with a splash of milk and other ingredients will give you the same flavours as the coconut chutney you find to be wholesome.
3.
1 cup desiccated coconut 1 cup fresh coriander leaves ½ cup roasted gram ¾ cup milk 3 green chillies ½ teaspoon sugar Salt, to taste 2 teaspoons coconut oil 1 teaspoon mustard seeds 4-5 curry leaves 1 red chilli, broken
4.
Add the desiccated coconut, coriander leaves, roasted gram, milk, chillies, salt and sugar to a blender jar and grind to a smooth paste.
5.
Transfer the contents of the jar to a bowl and set aside.
6.
Heat the oil in a pan and temper the curry leaves, red chilli and mustard seeds.
7.
Spoon the crackling mixture over the chutney and mix well to combine.