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Coconut Chutsne Fragrant Coconut Source

Coconut chutney is popular as a complement to various dishes. It is often eaten with curry garnish, as well as with Dosa and Idli, which are dishes from southern India. It's also perfect as a sauce for tapioca's chewy dumplings and subdanavada, which are introduced here.


Coconut shred
One cup
Roosed Gramdal
One cup
★Green chili
★Ginger (good to cut in advance or in advance)
2 pieces
1/2 cup
☆Mustard seed
1/2 teaspoon
☆Cumin seed
1/2 teaspoon
☆Curry leaf
3 to 4 sheets
1/4 teaspoon
☆Uraddal White
1/2 teaspoon


1. Put coconut shredded and rolled grammdal on the mixer and make it a powder.

* If you do not have a loosted gramzz, please use a 1/2 cup of peel peanut instead.

2. 1 mixer★Add materials and make paste-like.

3. Put oil in a frying pan and warm with a very low heat,☆Slip the spice of. Draw a smell with a very low heat so as not to play.

* The fire is the point at low heat. Hall spice is likely to be burnt, so let's not heat the pot too much. The degree of spice dances while foaming a little in oil is a standard.
* Make sure that oil does not fall smaller than the specified amount. Chutsne is delicious by the smell of the spice fully moved to oil.

4. Add 1 paste to 2 frying pan and stir while mixing. Taste with salt.

Products used in this recipe

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