Oct 13, 2018 / by Manisha Goyal / 0 comment

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This chutney is similar to the coconut chutney served with South Indian food with a bit of difference. This one has the tanginess of tamarind with the sweetness of coconut added with a bit of chillies. Totally goes best with fasting food and can be perfectly replace the usual coconut chutney.



1 cup – Fresh coconut

3 – Green chillies

1/4 cup – Roasted peanuts

1 tbsp – tamarind paste

1/4 tsp – Ginger, grated

2 tbsp – Coriander leaves chopped

1 sprig – Curry leaves

salt to taste


For tempering

1 tbsp – Ghee

1/2 tsp – cumin seeds

2 – dry red chillies broken

1 spring – Curry leaves



In a mixie jar, add all the ingredients and make a fine paste. Add 1/2 cup water or as required to blend.

For tempering –

Heat ghee.

Add cumin seeds, curry leaves and dry red chillies and let them crackle for a few seconds.

Pour the tempering over the chutney.





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