Monday, December 15, 2014

Green Chilli Chutney


Green chilli (chopped): 4
Chana dal: 1 tsp.
Ginger (chopped): 1 inch
Curry leaves: a few
Dessicated coconut: 3 tsp.
Coriander leaves: a few
Sugar: 1 tsp.
Lemon juice: 1 tsp.
Mint powder: 1 tsp.
Cooking oil: 2 tsp.
Salt to taste

  1. Heat oil in a pan and add chana dal, roast on medium flame until it is golden.
  2. Add curry leaves and chopped green chilli. Let cook for about 2 minutes.
  3. Add coconut and ginger and cook for another minute. Remove from the heat and let cool.
  4. Add this mix to a mixer with lemon juice, sugar and salt. Add little water if required and grind to a fine paste. 
  5. Add coriander leaves and grind again. Take out in a bowl, mix in the mint powder (optional) and mix well. Serve as chutney/dip. This can be refrigerated for 2-3 days. 

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