Sunday, March 18, 2012

Green chilly and shallot chutney

  1. Birds eye chilly /Kanthari Mulaku - 15 (if you cant find it use fresh green chilly)
  2. Shallots - 8
  3. Vinegar - 1.5 tbsp
  4. Salt - to taste
  5. coconut Oil - 1 tbsp

Add the chilly and shallot along with salt into a stone mortar and pound until crushed.
transfer it into a dish
add vinegar and coconut oil and mix well.
Serve with boiled tapioca, tarro root, rice , fried fish , grilled meat etc.

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