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Thursday, December 11, 2014

Coconut-coriander Chutney

Most of the chutneys are meant as accompaniments with snacks or finger foods. Maybe except for some vegetable chutneys like the ridge gourd chutney or the tomato chutney from Andhra, they taste quite insipid with rice. However, this one is an exception. Made this on the day after the Chilika trip when we were feeling quite exhausted and wanted a very simple lunch which included loads of salad and yogurt.

Read on for the recipe -




















Preparation Time - 5 mins


Ingredients -



  • 1 1/2 cup freshly grated coconut
  • 1 cup coriander leaves (lightly packed)
  • 1-2 green chili
  • 2 pinch cumin seeds
  • 1-2 pieces dry mango(ambula)
  • 2-3 tbsp yogurt (optional)
  • salt to taste 



Preparation - Grind all the ingredients (except for the yogurt and salt) together into a paste.

Mix in the yogurt (if at all used) and salt just before serving.

Can be had either with snacks or rice.

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