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Main Course

Coconut Pudhina Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

1 cup Coconut — grated
5 nos Small onions (Kunjulli)
1 nos Garlic pod
1/2" piece Ginger
6 Leaves Mint leaves Pudhina
Curry leaves A, a few
2 nos Green chillies
Salt, to taste
1 nos Lemon

Preparation

Step 1
Grind together all the ingedients except lemon juice.
Step 2
Add lime juice to the ground chutney and Stir everything together thoroughly.
Step 3
Goes well with biriyani.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Coconut Pudhina Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

1 cup Coconut — grated
5 nos Small onions (Kunjulli)
1 nos Garlic pod
1/2" piece Ginger
6 Leaves Mint leaves Pudhina
Curry leaves A, a few
2 nos Green chillies
Salt, to taste
1 nos Lemon

Preparation

Step 1
Grind together all the ingedients except lemon juice.
Step 2
Add lime juice to the ground chutney and Stir everything together thoroughly.
Step 3
Goes well with biriyani.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.