Madrassi Coconut chutni
Ingredients
- 1 cup Chopped coconut
- 5-6 Whole red chilies
- 5-6 Curry leaves
- ½ cup Tamarind paste
- 1 tsp Fennel seeds
- 2 tbsp Oil
- Salt to taste
Method
- In a pan, heat 2tbsp oil and fry 1tsp fennel seeds, 5-6 whole red chilies and 5-6 curry leaves. Then roast 1cup chopped coconut in dry pan.
- Now blend coconut, fennel seeds, fenugreek seeds, ½cup tamarind paste, whole red chili, oil and salt to taste in a blender jug to blend. Serve in a serving bowl.
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