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Instant Coconut Pickle

Instant Coconut Pickle

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 10

  • Coconut diced 2 cups

  • Sesame oil 1/4 cups

  • Mustard seeds 1 tbsp

  • Fenugreek seeds 1 tsp

  • dry red chillies 3-4 nos

  • finely chopped garlic 1/4 cups

  • red chilli powder 2 tbsp

  • turmeric 1 tsp

  • Asafoetida 1 tsp

  • Vinegar 6 tbsp

  • curry leaves 4-5 nos

  • salt 1/2 tsp

Directions

  • 01

    Dry roast coconut pieces till they turn golden brown. Keep stirring to avpod sticking to the pan.

  • 02

    Heat sesame oil in a kadai add mustard seeds, fenugreek seeds and asafoetida.

  • 03

    Add curry leaves, dry red chillies and garlic stir well and cook till the raw smell of garlic goes.

  • 04

    Add roasted coconut, red chilli powder, turmeric, salt and mix it well.

  • 05

    At last add vinegar mix again and switch off the flame.

  • 06

    Let it cool down completely and store in an air tight container. Goes well with curries and rice.

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