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COCONUT ONION TAMARIND CHUTNEY / TRAVELLING CHUTNEY / THENGAI VENGAYA PULI CHUTNEY


Hi Everyone,

 TOUR and FAMILY OUTINGS !!! this word itself brings so much joy to us!! That's too when we were kids the happiness will start when our parents start planning..
How much fun and excitement the tour gives us , the same amount of excitement we get from the food they carry for us during outings.
The one dish is compulsory on our every family trip that is coconut onion tamarind chutney ( thengai vengaya puli chutney) , This chutney is a foolproof chutney that it wont get spoiled for 2 days and the taste remains awesome.

 I got this recipe from my mum and this is one of her signature dish too.

 Shall we look into our recipe!

 INGREDIENTS :

GRINDING INGREDIENTS :

Coconut - 1 cup
Onion (small) - 12 pcs.
Dry red chillies - 2 nos
Green chillies - 2 nos
Curry leaves - a sprig
Tamarind - 1" ball size
Coriander leaves -  a bunch.
Salt - as required

 FOR SAUTEING :

Coconut oil - 2 tsp
Mustard - 1 tsp
Curry leaves - few.



 PREPARATION :

1) Grind the grinding ingredients to little coarse paste ( never grind coconut chutney to fine paste) .

 2) Add oil in pan followed by mustard , when mustard splutters add the curry leaves and saute till
done , then add the ground chutney and fry just for one minute (till the chutney gets heated only).

 3) Switch off and pack the chutney in a airtight container and start your tour.

 4) With the use of dry spoon and untouched by hand the chutney will remain fresh for 2 days without refrigerating.
5) Goes best with idli , dosa , chapathi and even variety rices.

 Try and let me know hoe it turns it to you,

 HAPPY COOKING!!



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