Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, herbs and dessicated coconut green chutney!. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Add desiccated coconut, roasted bengal gram, tamarind, green chilli, ginger, salt and warm water to a mixie or blender. Adjust the water to get the desired consistency. Transfer the chutney to a serving bowl. How to make Desiccated Coconut Coriander Chutney Recipe To begin making Desiccated Coconut Coriander Chutney Recipe, get all the ingredients ready.
Herbs and dessicated coconut green chutney! is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Herbs and dessicated coconut green chutney! is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook herbs and dessicated coconut green chutney! using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Herbs and dessicated coconut green chutney!:
- Take Half mug dedicated coconut (used east end brand)
- Get Half mug water(may need more later)
- Get 1 small bunch coriander fresh(include all soft stems)
- Take 1-2 lemons
- Take Salt
- Take Few (3 or 4)green chillies
- Take leaves Few Mint
- Take Handful Other green blendable herb of choice (optional)
Grind again and make a smooth paste. You can use this delicious chutney to make sadwhices, stuff it inside fish or even enjoy it with Hot rice. This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosai, although it's versatile enough to serve with grilled fish or vegetables. You can easily make it your own by adding green chilies, cilantro, or curry leaves.
Instructions to make Herbs and dessicated coconut green chutney!:
- First prep the corri:Wash and chop corri.and other herbs,add some of the water,and lemon juice.blend it separately as using stalks as well
- Then add the Desiccated coconutto blend.add more water (warm if needed).also though try not to add hot ingreds to blender.blend bit at time.then get smooth lovely green color and taste!this goes so well with lots of dishes esp savory snacks..refrigerate for few weeks (or even freeze is better to maintain the colour)
- .also can add more lemon if prefer..then check salt and also check chili situation and add as prefer even some red chilli flakes sprinckle is option here.
- This goes well with tz mixi (a delish streetfood),and the lovely snack such as viazi bajia/potatoes and other savory snacks.(see in pic)even some main meals such as plantene,rice,wraps..for choice!…a must try.InshaAllah.very healthy too.bismillah and enjoy
This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosai, although it's versatile enough to serve with grilled fish or vegetables. You can easily make it your own by adding green chilies, cilantro, or curry leaves. Heat the oil in a small frying pan over a medium heat. Add the curry leaves, dried chillies and mustard seeds, and heat until they begin to crackle. Chutney is an accompaniment or side dish for the starters or for the south Indian tiffins and snacks.
So that is going to wrap it up for this special food herbs and dessicated coconut green chutney! recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
