Tuesday, May 21, 2013

Coconut Walnut Chutney

Inspired from here
Walnuts - 1/2 cup
Fresh/Frozen Grated Coconut - 1/4 cup
Green Chili - 2
Dry Red Chili - 2
Curry Leaf - 1 Stalk
Red Lentil/Masoor Dhal - 2 tbspns
Garlic - 1 Large or 2 Small Cloves, roughly chopped (optional)
Tamarind - 1 Marble Size
Oil - 1 tbspn
Salt as needed

For Seasoning:

Mustard Seeds - 1/2 tsp
Urad Dal - 1 tbspn
Curry Leaf - a few
Asafoetida/Hing - a pinch
Oil - 1 tsp

Keep all the ingredients ready. In a tbspn of oil, lightly brown the red lentils. A minute later add the roughly chopped garlic cloves, both the chilies and a stalk of curry leaf. Add the walnuts and saute them for a minute. Switch off the stove and add the coconut and tamarind. Mix and let it cool. Add salt and grind them to a smooth paste. Season the chutney with the above seasoning ingredients in a tsp of oil. Pour over the chutney. Enjoy with Idli or Dosa.

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