Ingredients:
5 - 6 Chinese Oranges
6 - 8 Green Chillies
Big pinch of Asafoetida powder
Salt to taste
3/4 cup grated Coconut
1 tsp Mustard seeds
1/4 tsp Cumin seeds
5 - 6 Curry leaves
2 tsp Oil
Recipe:
Cut the green chillies, chinese oranges(remove the seeds) into medium sized pieces as shown in the picture below.
Put 1 tsp oil in a heavy bottomed vessel, add pinch of asafoetida powder, chopped green chillies and fry them for few seconds. Add chopped chinese oranges, salt and cook them in medium flame for about 4-5 mins without adding any water.
5 - 6 Chinese Oranges
6 - 8 Green Chillies
Big pinch of Asafoetida powder
Salt to taste
3/4 cup grated Coconut
1 tsp Mustard seeds
1/4 tsp Cumin seeds
5 - 6 Curry leaves
2 tsp Oil
Recipe:
Put 1 tsp oil in a heavy bottomed vessel, add pinch of asafoetida powder, chopped green chillies and fry them for few seconds. Add chopped chinese oranges, salt and cook them in medium flame for about 4-5 mins without adding any water.
Grind grated coconut into smooth paste by adding sufficient amount of water. Add cooked chinese oranges and grind them together for few seconds.
Put 1 tsp oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add pinch of asafoetida powder, curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.
Put 1 tsp oil, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add pinch of asafoetida powder, curry leaves and add the seasoning to Chutney. Mix well before serving. It goes well with Dosa/Idli/Rotti, etc.
