Pepper Coconut Chutney
by damyantiben
02 Sep 2012
This recipe has been viewed 10108 times
Simple chutney. Serve it fresh with finger foods, pancakes, south Indian varieties and others.
Pepper Coconut Chutney recipe - How to make Pepper Coconut Chutney
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
2 cups freshly grated coconut
2 tsp freshly ground black pepper powder
2 tsp roasted cumin seeds (jeera)
salt to taste
For The Tempering
1 tbsp olive oil
1 tsp cumin seeds (jeera)
a few small curry leaves (kadi patta)
Method
- Method
- Combine all the ingredients and blend in a mixer till smooth.
- Transfer in a bowl.
- Heat the oil for tempering, add the cumin seeds.
- When the seeds crackle, add the curry leaves and saute for 30 seconds.
- ADd this to the chutney and mix well.
- Serve immediately or store refrigerated.
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