Tuesday, 27 September 2016

337) CURD CHILI CHUTNEY

CURD CHILI CHUTNEY
A SIMPLE KONKANI GOURMET DIPPING CHUTNEY
ONE OF THE TASTIEST OF COCONUT CHUTNEYS


Ingredients:

     1)    Grated coconut – 100 gm.
     2)    Dry Kashmiri chilies – 3 gm.
     3)    Tamarind – 3 gm.
     4)    Salt – 5 gm. (1 teaspoon)
     5)    Drinking water – 250 ml. (1 cup)
     6)    Coconut oil – 15 ml. (1 tablespoon)
     7)    Mustard seeds – 2 gm. (½ teaspoon)
     8)    Dry curd chilies – 10 gm.


     9)    Asafoetida powder – 1 gm. (¼ teaspoon)
     10)    Curry leaves – 1 sprig

To make:

          Put the grated coconut, the dry Kashmiri chilies, the tamarind, the salt and the drinking water into your food processor and grind to superfine paste. Transfer to a serving bowl.


Set a skillet or small pan on low heat. Pour in the oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish popping, tip in the curd chilies. Stir continuously till the chilies turn a uniform dark brown. Now tip in the asafoetida powder. Quickly pull the curry leaves off their sprig and throw them in. Stir just twice or thrice and switch off the heat. Pour the contents over the chutney in the serving bowl. Mix well and serve with hot kharkhari bakris, dosas, machkats, uthappams or idlis. As you eat, remember to crumble a curd chili into the chutney. Tuck in and enjoy!

Curd Chili Chutney with Kharkhari Bakri


Bon app├ętit!

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