August 24, 2015

Yatra Chutney (Chutney for Travelling)


I love this chutney to the core which I learnt from my Grandma. When we have to carry idli or  dosa or curd rice for a long journey we make this chutney as side dish. Coconut is roasted for making the chutney to stay fresh for longer time. It gives such a wonderful flavour and taste...


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Pre time: 05 mins
Cooking time: 07 mins
Making time: 02 mins
Serves: 4


Ingredients for making Yatra Chutney:


Shredded coconut from half coconut
Tamarind a small gooseberry size
Green chillies 2
Red chillies 3
Salt to taste
Hing powder 1/4 tea spoon
Oil 2 tea spoons



How to make Yatra Chutney?


Heat a pan and keep the flame in medium.
Dry roast the shredded coconut to light golden brown that is till the white colour changes to dull colour and transfer it to a bowl for cooling.
Wash the pan and heat again with 2 teaspoons of oil.
Fry the red chillies and green chillies in it for two minutes. Add the tamarind also and fry for 30 more seconds. Now add the salt to the fried stuff and stir well. Allow them also to cool.
Mix all the fried ingredients together and grind to thick coarse chutney. If necessary while grinding add little water say about 50 ml.
Transfer the chutney to a bowl with a spoon and don't use hands to transfer the chutney. Sauté it with mustard seeds in a teaspoon of oil.
Now the chutney is ready to get packed.



Tips to keep dosa soft and fresh for long time:


Morning while making dosa as breakfast my Mother In law asks me to make some for her too which she used to have with evening coffee.
I make thick dosas with oil to golden colour.
After transferring them to the storing vessel just mix 1 tea spoon of oil with 25 ml of water and drizzle on the dosas and close the vessel.
These dosas never get dried.
I follow the same method to take dosas in lunch box also or for travelling.




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