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Main Course

Easy 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.

15 min total|Prep 15 min|Cook 20 min|5 servings|easy

Ingredientsfor 5 servings

1/2 Of Coconut
1 tsp Red chilly powder
4 nos Shallots (Kunjulli)
Salt, to taste
Oil, to taste
For Seasoning
1/2 tsp Mustard seeds
3 nos Shallots diced — for seasoning
7 Leaves Curry leaves – 6
5 nos Dry red chillies

Preparation

Step 1
In a mixer take coconut, 4 shallots, 1 tsp red chilly powder and salt. Spin once only.
Step 2
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle and fry shallots, dry red chillies and curry leaves.
Step 3
Add the ground coconut mixture to this and cook for a few seconds. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Easy 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.

15 min total|Prep 15 min|Cook 20 min|5 servings|easy

Ingredientsfor 5 servings

1/2 Of Coconut
1 tsp Red chilly powder
4 nos Shallots (Kunjulli)
Salt, to taste
Oil, to taste
For Seasoning
1/2 tsp Mustard seeds
3 nos Shallots diced — for seasoning
7 Leaves Curry leaves – 6
5 nos Dry red chillies

Preparation

Step 1
In a mixer take coconut, 4 shallots, 1 tsp red chilly powder and salt. Spin once only.
Step 2
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle and fry shallots, dry red chillies and curry leaves.
Step 3
Add the ground coconut mixture to this and cook for a few seconds. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.