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Thankai Chutney - Coconut Chutney - S. India


Course : Indian
Source:
Serves: 1
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Ingredients:


1 1/2 tablespoons dried tamarind

1/4 cup hot water

1/2 cup coconut -- grated

2 medium hot green chilies

1 piece ginger

2 teaspoons oil

1/2 teaspoon mustard seeds

2 medium dried red chilies

5 medium curry leaves
 

Preparation / Directions:


Soak tamarind in hot water for 30 minutes. Squeeze well to draw out all pulp. Strain. In food processor blend together coconut, tamarind juice, green chilies and ginger until fairly fine. In small saucepan heat oil. Ad mustard seed, red chilies and curry leaves and let them sizzle for 5-6 seconds. Add this to bended mixture an stir well to mix.

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