Ingredients:
1/2 cup dry grated coconut or (frozen coconut)(nariyal)
½ cup cilantro (coriander leaves)
1 tsp turmeric powder
3 sprigs of mint leaves
3-4 green chilies
½ tbsp minced garlic or (3-4 cloves of garlic)
½ tsp minced ginger or (1/2 inch ginger root)
½ tblsp lime juice(Nimbu/limbu)
½ tblsp mustard seeds(rai)
1 sprig of curry leaves
1 tblsp vegetable oil
½ tsp sugar
Salt to taste
½ cup cilantro (coriander leaves)
1 tsp turmeric powder
3 sprigs of mint leaves
3-4 green chilies
½ tbsp minced garlic or (3-4 cloves of garlic)
½ tsp minced ginger or (1/2 inch ginger root)
½ tblsp lime juice(Nimbu/limbu)
½ tblsp mustard seeds(rai)
1 sprig of curry leaves
1 tblsp vegetable oil
½ tsp sugar
Salt to taste
Method :
Grind all the above to a coarsely fine paste. While grinding don’t add too much water, otherwise, it will be watery. In a sauce pan, add vegetable oil and add mustard seeds. Let the mustard seeds splutter, and then add curry leaves. Then add the grinded chutney. Simmer it for 3-5 minutes, in case of excess water in the chutney.
Grind all the above to a coarsely fine paste. While grinding don’t add too much water, otherwise, it will be watery. In a sauce pan, add vegetable oil and add mustard seeds. Let the mustard seeds splutter, and then add curry leaves. Then add the grinded chutney. Simmer it for 3-5 minutes, in case of excess water in the chutney.
