Coconut Pickle

Name: Coconut Pickle
Total time: 1800 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 1/2 cup Coconut shavings; 6 tbsps Coconut oil; 3/4 tsp Mustard seeds; 1/2 tsp Fenugreek seeds; 7 pods Garlic; 2 Green chilli; 3 tsps Red chilli powder; 1/4 tsp Turmeric powder; 1 tbsp Raisins; 1 sprig Curry leaves; 1 tbsp Vinegar; 1/2 tsp Mustard Fenugreek & (roasted & powdered); 1/2 tsp Asafoetida (hinge)

Femina Sherif @cook_7796263

Do you like coconut shavings in unniyappams? The fried ones...Yummmm.. It tastes super delish. I just love the flavor and crunch of the fried coconuts. So this recipe happened as a sudden intuition to me. I was wondering what to submit as an entry for one of the food contests happening in a food group. Saw a lot of entries on cakes and sweets made of coconut, so thought why not try a savoury dish and submit something different than the usual.
So came up with this idea of a spicy coconut pickle. Added raisins too for that little tangy and sweet taste. The outcome was a finger-licking, flavorsome and beautiful pickle. Those who love spicy food should definitely try this one with rice or roti. You would relish the taste for sure.

Femina Sherif @cook_7796263

Saved

Ingredients

30 mins

10-serving

1/2 cupCoconut shavings
6 tbspsCoconut oil
3/4 tspMustard seeds
1/2 tspFenugreek seeds
7 podsGarlic
2Green chilli
3 tspsRed chilli powder
1/4 tspTurmeric powder
1 tbspRaisins
1 sprigCurry leaves
1 tbspVinegar
1/2 tspMustard Fenugreek & (roasted & powdered)
1/2 tspAsafoetida (hinge)

Saved

Steps

30 mins

1

Heat oil in a pan and fry the coconut shavings until golden brown.
2

Remove from the oil and keep them aside.
3

To the same oil, add the the raisins and fry. Once done, keep them aside.
4

Splutter mustard and fenugreek seeds to the same oil.
5

Now add the garlic, curry leaves and green chillis and fry them, until garlic turns light brown.
6

Ensure that the flame is on the lowest mark. Add the red chilli powder and turmeric powder. Saute until the raw smell goes off.
7

Next add in the fried coconut slices and raisins.
8

Mix well and turn the heat off.
9

Add the mustard and fenugreek powder, and the asafoetida powder and mix well.
10

Once cooled, add in the vinegar and mix.
11

Store in a glass jar and serve with steaming rice or parathas.