Coconut Chutney
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Coconut Chutney is served as a side dish for lot of snacks and breakfast items. It can be mild to extra hot depending on the individual preference.
Total servings:
Calories:
Pre-Prep time:
Preperation time:
Occasion: Ramadan
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Cold
Ingredients:
Fresh Coconut 1 medium size
Vinegar 1 cup
Sugar 1 cup
Garam masala powder 1 tsp
Red chilli powder 1 tsp
Salt to taste
Ghee 1 tbsp
Onion 2 med sliced
Raisins 1/2 cup
Dried dates 1/2 cup
Almonds 12 nos
Preparation:
Soak dried dates into warm water to take the seed off.Cut into small chunks.
Soak Almonds in warm water and peel the skin.
Cut almonds in thin slices. Set it a side.
Meanwhile cut the coconut into 2 halves.
Peel the brown part off.
Now grate one half of the coconut and thinly slice the other half.
Heat ghee in a pan and put onions and fry until golden brown.
Add salt and red chilli powder.
Then add coconut and fry until it leaves oil.
Now put the remaining sliced coconut and add sugar.
Stir for 1 min.
Then add dried dates' chunks, raisins and almonds.
Stir occasionally.
Add garam masala and remove from heat.
Let it cool and then add vinegar.
Set it a side for a day or two for best results.
Serve cold.
