This is one of the authentic Konkani Recipes. Whenever i make this chutney it reminds me of Amma’s chutney taste. Though I am still trying to achieve that taste, this time I suceeded a bit. May not be thansame taste but finally this time I got almost similar taste and consistency. So I quickly wrote down the recipe and sharing the same here. ( I don’t have a picture today, but will surely upload when i make this chutney again).
Ingredients :
For Grinding
1. Grated coconut (fresh/ frozen) - 1.5 cups
2. Green chilly - 3
3. Dried Red chilly - 4
4. Tamerind (seedless) - 1.5 tsp ( soak in water for 15 mins)
5. Coconut Oil (or any oil) - 1 tsp
6. Hing - 1/4 tsp(if using powder) / size of chick peas (if using whole one)
7. Salt - 1 tsp( as per taste)
8. Water - 1/4 to 1/2 cup
For Tempering
1. Coconut Oil - 1.5 tsp
2. Mustard Seeds - 3/4 tsp
3. Curry Leaves - One strands (5-7 Leaves)
Method :
1. In a small tempering Kadhai put Oil and let it get heat.
- Now add Green Chillies, fry on low/ medium heat till chilly changes it colour.
- Now add Hing powder, Red Chillies, fry for 5-10 seconds,take out of heat. ( You will get a good aroma of hing and red chillies).
- Let it cool
2. Now put this cooled chillies and hing in Chutney Jar along with Grated Coconut, soaked Tamerind and Salt.
3. Grind to a smooth paste with enogh water.
Transfer this chutney to a bowl.
4. In the same Kadhai put Oil, once heated add Mustard Seeds. When Mustard seeds start to pop out turn off heat put in Curry Leaves, fry for5-10 seconds.
4. Now put this tempering on the Chutney mix well.
5. Serve this chutney with Dosas or Idlis.
Note:
1. When frying green chilly be caution, chilly seeds will splutter.
2. Dont burn Hing, If you use the Whole Hing add this with green chillies and fry.
Ingredients :
For Grinding
1. Grated coconut (fresh/ frozen) - 1.5 cups
2. Green chilly - 3
3. Dried Red chilly - 4
4. Tamerind (seedless) - 1.5 tsp ( soak in water for 15 mins)
5. Coconut Oil (or any oil) - 1 tsp
6. Hing - 1/4 tsp(if using powder) / size of chick peas (if using whole one)
7. Salt - 1 tsp( as per taste)
8. Water - 1/4 to 1/2 cup
For Tempering
1. Coconut Oil - 1.5 tsp
2. Mustard Seeds - 3/4 tsp
3. Curry Leaves - One strands (5-7 Leaves)
Method :
1. In a small tempering Kadhai put Oil and let it get heat.
- Now add Green Chillies, fry on low/ medium heat till chilly changes it colour.
- Now add Hing powder, Red Chillies, fry for 5-10 seconds,take out of heat. ( You will get a good aroma of hing and red chillies).
- Let it cool
2. Now put this cooled chillies and hing in Chutney Jar along with Grated Coconut, soaked Tamerind and Salt.
3. Grind to a smooth paste with enogh water.
Transfer this chutney to a bowl.
4. In the same Kadhai put Oil, once heated add Mustard Seeds. When Mustard seeds start to pop out turn off heat put in Curry Leaves, fry for5-10 seconds.
4. Now put this tempering on the Chutney mix well.
5. Serve this chutney with Dosas or Idlis.
Note:
1. When frying green chilly be caution, chilly seeds will splutter.
2. Dont burn Hing, If you use the Whole Hing add this with green chillies and fry.
