Chutney for freezing

Name: Chutney for freezing
Yield: 4 portions
Cuisine: American
Ingredients: 1 cup Coconut; 2 tsp Cumin seeds; to taste Salt; 2 green chillies; 3 pods garlic; 1 tsp tamarind paste; To temper; 1 tbs oil (coconut/rapseed/olive); Pinch mustard; Pinch cumin seeds; Pinch urad dal; Sprig curry leaves; 3-4 baby onions

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.

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.

Saved

Ingredients

4 portions

1 cupCoconut
2 tspCumin seeds
to tasteSalt
2green chillies
3 podsgarlic
1 tsptamarind paste
To temper
1 tbsoil (coconut/rapseed/olive)
Pinchmustard
Pinchcumin seeds
Pinchurad dal
Sprigcurry leaves
3-4baby onions

Saved

Steps

1

Add all ingredients to blender and blend to a coarse consistency.
2

Freeze
3

Portion
4

One day earlier to consumption transfer to fridge.
5

On the day of consumption, add yoghurt, adjust salt.
6

In a small pan, heat oil.
7

Splutter mustard seeds, jeera, urad dal, chopped baby onions and curry leaves.
8

Add this to the chutney mixture.
9

Serve as an accompaniment to starters/dosa/idli