It is usually known that chutnies with coconut do not last for longer time. But a chutney can be made with coconut in such a way that is tastes good for more than a day without refrigerating it. In this article I have mentioned the recipe of the Chutney to take for a tour / travel.
Required Ingredients to prepare Chutney Best to take for a Tour / Travel
Ginger 25 gm
Coconut 1 Half
Tomato 5 No.
Red Chili 5 No.
Asafetida Few Pinches
Tamarind Small Amount
Salt To Taste
Oil 3 Tbsp
Ingredients to Garnish the Chutney to take for a Tour / Travel
Mustard 1 Tsp
Split Urad Dal 1 Tsp
Curry Leaves
Coriander Leaves
Oil 1 Tbsp
Method of preparation of Chutney Best to take for a Tour / Travel
Before making the fry for the chutney keep all the ingredients cut and ready. Cut the coconut into small pieces. Cut the ginger into medium pieces. Tomato and chili need not be cut. If you prefer tomato can be chopped into big pieces or squeezed. (Avoid tomato if preparing this chutney to take for a tour/ travel because using tomato will not allow it to last longer. Instead of tomato add enough amount of tamarind.)
First take a pan and add 1 Tbsp oil to it and fry the Coconut, Ginger and Red Chili to it.
Once all the above ingredients are fried well add the tomato to it and sauté everything well.
Add the required amount of tamarind and salt to it.
After Frying all the ingredients well, let them to cool for some time.
Then grind all the fried ingredients along with the few pinches of asafetida.
Once the chutney is grinded finely prepare the garnishing items and keep the chutney in stove for some time with medium flame.
For garnishing add 1 Tbsp of oil and put the mustard, urad dal, curry leaves and if required you can add extra red chilies at this time. After adding the chutney spread the coriander leaves over it.
You can also serve this chutney hot at home or pack and take it to a tour or for a long travel.
Required Ingredients to prepare Chutney Best to take for a Tour / Travel
Ginger 25 gm
Coconut 1 Half
Tomato 5 No.
Red Chili 5 No.
Asafetida Few Pinches
Tamarind Small Amount
Salt To Taste
Oil 3 Tbsp
Ingredients to Garnish the Chutney to take for a Tour / Travel
Mustard 1 Tsp
Split Urad Dal 1 Tsp
Curry Leaves
Coriander Leaves
Oil 1 Tbsp
Method of preparation of Chutney Best to take for a Tour / Travel
Before making the fry for the chutney keep all the ingredients cut and ready. Cut the coconut into small pieces. Cut the ginger into medium pieces. Tomato and chili need not be cut. If you prefer tomato can be chopped into big pieces or squeezed. (Avoid tomato if preparing this chutney to take for a tour/ travel because using tomato will not allow it to last longer. Instead of tomato add enough amount of tamarind.)
First take a pan and add 1 Tbsp oil to it and fry the Coconut, Ginger and Red Chili to it.
Once all the above ingredients are fried well add the tomato to it and sauté everything well.
Add the required amount of tamarind and salt to it.
After Frying all the ingredients well, let them to cool for some time.
Then grind all the fried ingredients along with the few pinches of asafetida.
Once the chutney is grinded finely prepare the garnishing items and keep the chutney in stove for some time with medium flame.
For garnishing add 1 Tbsp of oil and put the mustard, urad dal, curry leaves and if required you can add extra red chilies at this time. After adding the chutney spread the coriander leaves over it.
You can also serve this chutney hot at home or pack and take it to a tour or for a long travel.
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