Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, ccm thick chutney. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
CCM thick chutney is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. CCM thick chutney is something that I’ve loved my whole life.
Venkatesh Bhat makes Onion Chutney and Coconut Chutney::CC/SUBTITLES ADDED Best accompaniment with South Indian Dosa and Idli For Kid's favourite food. This cilantro chutney made with fresh cilantro, yogurt, chilies and ginger is perfect accompaniment to Indian meals. It is also great on wraps & sandwiches! also adding peanuts and putani helps to make chutney creamy texture. additionally, use hot water if you are living in cold climate to prevent from coconut milk separating. finally, hotel style dosa chutney.
To get started with this recipe, we must prepare a few components. You can have ccm thick chutney using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make CCM thick chutney:
- Prepare 1 cup coconut pieces
- Make ready 1 cup carrot pieces
- Get 1 cup raw mango pieces
- Take as per taste salt
- Prepare 4 red chillies
- Take 2 garlic cloves
- Prepare 1 tamarind ball sized
- Take as required water
- Take 1/2 tsp jeera (cumin seeds)
- Get 1/2 cup cooking oil
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Steps to make CCM thick chutney:
- Put a frying pan on the stove, let it get heated, then put oil 3 tbsp.
- After the oil gets heated then add all the pieces of coconut, carrot, mango of specified measurement into frying pan and fry them until they turn into roasted colour. Now add red chillies, soaked tamarind in little amount of water, salt, jeera and fry again.
- Turn off the stove and transfer all the fried ingredients into grinder jar. Let it cool for 10 minutes then coarse them well in a grinder. Now transfer this chutney into a vessel or serving bowl. Dish is ready to eat. It can be served in hot rice with one teaspoonful of oil and or are best with vadas.
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