Copra, Curry Leaves and Peanut Chutneys Recipes

These three Chutneys are life savers for bachelors and for working women. They can be used as a spread on buttered bread, sprinkled on rice with a drizzle of ghee/clarified butter or used as a side dish. Each has its own unique taste. The one with Copra/ dried coconut has roasted garlic added to it whereas raw garlic flavours the Peanut chutney. The Curry Leaf chutney is sans garlic.

Copra and Garlic Chutney
Ingredients :

  • 250 gms copra/ dry coconut
  • 100 gms garlic
  • 2 tbsps chilly powder
  • Marble sized ball of tamarind
  • Salt
  • 1 tbsp ghee/ clarified butter

Method :
Cut the Copra into tiny pieces. Peel the garlic. Heat the ghee and roast the garlic to a rich golden brown. Switch off. Tip in the chilly powder, toss and immediately drop it into the blender along with the Copra, salt and tamarind and powder it. Store in an air tight container.

Curry Leaves Chutney
Ingredients :

  • 1 coconut grated
  • 21 sprigs Curry leaves
  • A lemon sized ball of tamarind
  • 3 tbsps coriander seeds
  • 1 tbsp urad dal
  • 50 gms roasted Bengal gram dal/ daalia
  • 2 tbsps chilly powder
  • Salt

Method:
Dry roast the grated coconut along with the curry leaves to a rich brown. Roast the coriander seeds and the urad dal separately in a drop of oil to a rich golden brown. Tip the chilly powder into the roasted coconut and toss well. Powder together the above roasted ingredients along with the tamarind and salt. Store in an air tight container.

Peanut Chutney
Ingredients :

  • 250 gms Peanuts
  • 15 medium sized garlic cloves
  • 1 tbsp chilly powder
  • Salt

Method :
Roast the peanuts and deskin them. Powder them along with the garlic, chilly powder and salt. Store in an air tight container.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

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