Recipe of Perfect Mixed Coconut Chutney

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, How to Make Any-night-of-the-week Mixed Coconut Chutney. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mixed Coconut Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mixed Coconut Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mixed Coconut Chutney is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mixed Coconut Chutney estimated approx 35 mins.

To begin with this recipe, we have to first prepare a few components. You can have Mixed Coconut Chutney using 13 ingredients and 8 steps. Here is how you cook it.

#Coco Chutney is a main part of food in my family. As we have a lot of coconut trees , recipe with coconut, whether sweet or salty is pretty sure, in food platter. I have here taken scraped coconut for chutney , with fried groundnuts and white sesame seeds are included. The chutney made of the ingredients, a soulful taste and full of protein and nutrients.

Ingredients and spices that need to be Take to make Mixed Coconut Chutney:

1. 1 and 1/2 cup grated coconut
2. 1/2 cup roasted peanuts
3. 1/3 cup roasted white sesame seeds (til)
4. 3 tbsp tamarind paste
5. 1 inch ginger, chopped
6. 3 red, garden chillies
7. 1 sprig, curry leaves
8. 1/5 tsp turmeric powder
9. 1/2 tsp Kashmiri red chilli powder
10. 1/2 tsp ponch phoran
11. 2 pinches asfoetida (hing)
12. 2 tbsp cooking oil
13. As per taste Salt

Steps to make to make Mixed Coconut Chutney

1. Heat oil in a pan and add poncho phoran. Let them splutter.
2. Add red fresh chillies, curry leaves and chopped ginger and fry on slow flame, till the curry leaves are crispy.
3. Add hing powder and sauté. Then add grated coconut and fry on low flame for a minute.
4. Add turmeric powder,red chilli powder and salt, mix well.
5. Mix roasted groundnuts and sesame seeds,fry for 2 minutes on low flame.
6. Add the tamarind pulp and mix well. Switch off the flame and allow to cool.
7. Make the paste for chutney with required amount of water by grinding the cooked ingredients in a grinder jar.
8. Adjust the salt and enjoy the chutney with steamed rice, idlis, dosa or even with roti. Thanks P.S. This chutney I use to cook baigan (brinjal) masala. It's awesome. Paneer, cauliflower and non-veg can be marinated with this paste/chutney. South-Asian people use a coconut-groundnut paste with some other ingredients, make the marinade, to make dishes.

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So that is going to wrap it up for this special food Simple Way to Prepare Award-winning Mixed Coconut Chutney. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!