Ingredients

# For chutney

  • 1 cup fresh or desiccated coconut
  • Roasted 1 to 2 green chili
  • Roasted 3 garlic cloves
  • Roasted  2 tbsp. Peanut (moongfalli/ shengdana)
  • Salt to taste

 

 

# Temparing

  • ½ jeera (cumin seeds)
  • ½ rai (mustard seeds)
  • Pinch of hing (asafetida)
  • Dried red chilli (sukhi lal mirch) 3 to 4
  • 1 tbsp oil
  • Curry leaves (kadi patta) 5 to 6

Direction

  1. Coconut, peanut, garlic, salt, green chilli grind together with the help of water and make a paste of it.
  2. Meanwhile, in a pan add oil jeera, rai, when it gets popped add kadi patta, hing, curry leaves and red chilli.
  3. Now in this temparing add chutni paste and add little water and take a boil and serve it with idli or as you want.

 

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