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Chutney for freezing
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A picture of Chutney for freezing.

Chutney for freezing

Vio Sno
Vio Sno @cook_5694369
Switzerland

Although simple, chutney making involves blending which could be bit of an ordeal on a busy working day. Good news is, you can make it ahead.

Although simple, chutney making involves blending which could be bit of an ordeal on a busy working day. Good news is, you can make it ahead.

Read more

Chutney for freezing

Vio Sno
Vio Sno @cook_5694369
Switzerland

Although simple, chutney making involves blending which could be bit of an ordeal on a busy working day. Good news is, you can make it ahead.

Although simple, chutney making involves blending which could be bit of an ordeal on a busy working day. Good news is, you can make it ahead.

Read more
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Ingredients

4 portions
  1. 1 cupCoconut
  2. 2 tspCumin seeds
  3. to tasteSalt
  4. 2green chillies
  5. 3 podsgarlic
  6. 1 tsptamarind paste
  7. To temper
  8. 1 tbsoil (coconut/rapseed/olive)
  9. Pinchmustard
  10. Pinchcumin seeds
  11. Pinchurad dal
  12. Sprigcurry leaves
  13. 3-4baby onions
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Steps

  1. 1

    Add all ingredients to blender and blend to a coarse consistency.

  2. 2

    Freeze

  3. 3

    Portion

  4. 4

    One day earlier to consumption transfer to fridge.

  5. 5

    On the day of consumption, add yoghurt, adjust salt.

  6. 6

    In a small pan, heat oil.

  7. 7

    Splutter mustard seeds, jeera, urad dal, chopped baby onions and curry leaves.

  8. 8

    Add this to the chutney mixture.

  9. 9

    Serve as an accompaniment to starters/dosa/idli

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Vio Sno
Vio Sno @cook_5694369
on September 17, 2016 14:07
Switzerland
Indian by origin. Dentist by training. Life long learner.
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