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–+ servings

Doddapathre chutney

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Prep Time 1 hour 50 minutes
Course Breakfast, Traditional
Cuisine gluten free, South indian
Servings 4 people

Equipment

  • blender

Ingredients
  

For blending togther

  • 1 cup grated coconut
  • 1 tbsp fried gram
  • 3 medium Green chillies
  • 1/2 inch fresh ginger root
  • 8 large Indian borage leaves
  • salt
  • 1 tsp lemon juice

for the tempering

  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 4 large Indian borage

Instructions
 

  • Add the ingredients to blend into the blender jar.
  • Blend to a sooth paste.
  • Remove into a bowl
  • Squeeze the lemon and mix well.
  • Add oil to a small pan.
  • Add the mustard seeds and let them crackle.
  • Add finely chopped doddapathre leaves and saute well.
  • Add this to the prepared chutney and it is ready to serve.
Keyword chips and dips, chutneys and podi
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