[Malaysia & India] Coconut Chutney<\/h1><\/div><\/span><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
\u00be cup Emma Low Fat Dessicated Coconut<\/p>\n
1 \u00bd to 2 tbsp fried gram or chana dal or peanuts<\/p>\n
1\/8 inch ginger piece or 1 garlic clove<\/p>\n
2 green chillies or red chillies<\/p>\n
\u00bc tbsp salt<\/p>\n
\u00bd tbsp cumin or jeera<\/p>\n
\nOptional<\/strong><\/p>\n\u00bc cup coriander leaves or 10 to 12 mint leaves<\/p>\n
Lemon juice or little tamarind soaked in hot water<\/p>\n
\nSeasoning (optional):<\/strong><\/p>\n1 tbsp oil<\/p>\n
1 red chilli(smashed)<\/p>\n
1 curry leaves<\/p>\n
\u00bc tbsp mustard or rai<\/p>\n
1 pinch hing or asafoetida<\/p>\n
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<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
1. Add Emma Low Fat Dessicated Coconut, ginger, cumin, green chillies, salt & fried gram to a blender or chutney jar.<\/p>\n
2. If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.<\/p>\n
3. Cool all the ingredients and add them to jar.<\/p>\n
4, Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides<\/p>\n
5. Blend until smooth. Pour water as needed and blend to get a smooth chutney<\/p>\n
6. Taste it and add more salt and chillies if needed. Transfer it into a bowl<\/p>\n
\nOptional-Tempering coconut chutney<\/strong><\/p>\n1. Heat a pan with 1 tbsp oil<\/p>\n
2. When oil is heated, add mustard<\/p>\n
3.Soon they will crackle then add broken red chilli, I pinch urad dal(optional) and curry leaves<\/p>\n
4. When the curry leaves turn crisp, add hing and pour this over the coconut chutney.<\/p>\n
5. Serve coconut chutney with dosa, idli, vada or Pongal.<\/p>\n
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Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
\u00be cup Emma Low Fat Dessicated Coconut<\/p>\n
1 \u00bd to 2 tbsp fried gram or chana dal or peanuts<\/p>\n
1\/8 inch ginger piece or 1 garlic clove<\/p>\n
2 green chillies or red chillies<\/p>\n
\u00bc tbsp salt<\/p>\n
\u00bd tbsp cumin or jeera<\/p>\n
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Optional<\/strong><\/p>\n \u00bc cup coriander leaves or 10 to 12 mint leaves<\/p>\n Lemon juice or little tamarind soaked in hot water<\/p>\n Seasoning (optional):<\/strong><\/p>\n 1 tbsp oil<\/p>\n 1 red chilli(smashed)<\/p>\n 1 curry leaves<\/p>\n \u00bc tbsp mustard or rai<\/p>\n 1 pinch hing or asafoetida<\/p>\n [\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″] 1. Add Emma Low Fat Dessicated Coconut, ginger, cumin, green chillies, salt & fried gram to a blender or chutney jar.<\/p>\n 2. If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.<\/p>\n 3. Cool all the ingredients and add them to jar.<\/p>\n 4, Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides<\/p>\n 5. Blend until smooth. Pour water as needed and blend to get a smooth chutney<\/p>\n 6. Taste it and add more salt and chillies if needed. Transfer it into a bowl<\/p>\n Optional-Tempering coconut chutney<\/strong><\/p>\n 1. Heat a pan with 1 tbsp oil<\/p>\n 2. When oil is heated, add mustard<\/p>\n 3.Soon they will crackle then add broken red chilli, I pinch urad dal(optional) and curry leaves<\/p>\n 4. When the curry leaves turn crisp, add hing and pour this over the coconut chutney.<\/p>\n 5. Serve coconut chutney with dosa, idli, vada or Pongal.<\/p>\n
\nPreparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
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