Thursday, April 16, 2015

Coconut & Almond Chutney

Blend together 1 to 1 1/4 cup grated coconut, about half a cup of Almonds, Ginger chopped 1 tablespoon & 6 thai chillies until smooth.  Heat 1 tbsp of coconut oil. Add cumin seeds 1 tsp. When you hear a popping sound add a few Curry leaves and Asafoetida and turn off the stove immediately. Add this seasoning to the chutney. Add salt as required. I added 1/2 tsp of salt. Mix well and serve with the crepes I have posted below.

If you don't have curry leaves and asafoetida just omit them.  But adding curry leaves and asafoetida gives an amazing aroma and flavour to the chutney.  You may also add mustard seeds instead of cumin.

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