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Tuesday, 13 December 2011


Green chilly Ginger Chutney




Grated coconut                   1 cup
Ginger chopped                   1 inch piece
Salt to taste
Green chillies                       6 – 8 nos

Method

Grind coconut, ginger and green chilly into fine paste. 
for tempering:-  add 1 tsp oil in kadai  add ½ tsp mustard seeds, curry leaves—fry for two minutes--- pour this into the chiily ginger paste.

Yummy yummy chutney is ready to eat with Dosa and Idli.

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