Name: Pandu Mirchi - Coconut Chutney
Prep time: 15 min
Total time: 15 min
Ingredients: 200 g Red chillies (not dried); 1 cup Coconut (grated); 1/2 cup Garlic cloves; 2 inch Ginger; 1/2 cup Mustard powder (optional); 6 nos Dry red chillies; 1 tbsp Mustard seeds; 1 tsp Turmeric Powder; Tamarind (lemon sized); 1/2 tsp Asafoetida powder (Kayam); 1/2 tbsp Fenugreek powder (Uluva); 300 ml Ground nut oil (refined); 1 tsp Coriander powder; 1 tsp Cumin powder; Salt (As reqd)

Pandu Mirchi - Coconut Chutney

Red chilli coconut spicy chutney

Print Recipe

Prep Time 15

Total Time 15

Cuisine Andhra

Servings people

Ingredients

200 g Red chillies not dried
1 cup Coconut grated
1/2 cup Garlic cloves
2 inch Ginger
1/2 cup Mustard powder optional
6 nos Dry red chillies
1 tbsp Mustard seeds
1 tsp Turmeric Powder
Tamarind lemon sized
1/2 tsp Asafoetida powder Kayam
1/2 tbsp Fenugreek powder Uluva
300 ml Ground nut oil refined
1 tsp Coriander powder
1 tsp Cumin powder
Salt As reqd

Instructions

Cut the red chillies into pieces.
Add 3 tbsp oil to a frying pan, heat and fry the chilly pieces and coconut grated until the mixture turns brown.
After cooling, add them to a grinding jar and just grind. Add ginger piece and tamarind and grind into a paste. Keep the paste aside.
Add oil to a deep bottomed pan and heat. Splutter the mustard seeds, add garlic cloves, asafoetida, whole dry red chillies and fry. Now add the paste and salt. Fry in medium flame mixing constantly, until the paste and oil mixes well and the oil shows up. Lower the flame further, add the mustard powder(optional), coriander powder, cumin powder, turmeric powder and fenugreek powder and mix thoroughly.
Simmer the preparation for about two to three minutes in low flame.
After the chutney is cool, save in a dry jar or bottle.