RCI-SC.007.0076.001
Coconut Chutney
is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Fresh coconut - 1 cup finely grated1 unit
- Green hot chili peppers - 6 to 81 unit
- Tamarind paste - ½ tsp1 unit
- Cilantro - 1 Tbs1 unitchopped
- Ginger paste1 unit1 tsp
- Channa dal - 1½ Tbs1 unit
- 1 unit
- Mustard seed - ½ tsp1 unit
- Curry leaves - 3-41 unitchopped
- Asafoetida - ¼ tsp1 unit
- Oil - ½ tsp1 unit
Method
1
Wash the rice with several changes of cold water. Drain.
3 minutes
2
Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.
5 minutes
3
Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.
12 minutes
4
Heat the oil in a pan.
2 minutes
5
Add the tofu and shallow-fry until for a few minutes on each side.
6 minutes
6
Scoop out of the oil and set aside.
1 minutes
7
To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.
5 minutes
8
Remove from heat.
1 minutes
9
Turn the rice into a serving bowl and fluff gently with a fork.
2 minutes
10
Fold in the tofu and the nuts gently and mix well.
2 minutes