If it’s dosa or idli, it would automatically be paired with sambar and coconut chutney, right? But if you are someone who always seeks a different flavour even in your routine diet, you may try this bilimbi chutney. Adding this local produce to the dish gives a tangy, fiery flavour to your regular chutney.
Ingredients
- Bilimbi – 5–6
- Coconut – grated, 1 cup
- Roasted gram – 1 tablespoon
- Shallots – 6
- Bird's eye chilli- 5
- Ginger – 1 small piece
- Curry leaves – 1 sprig
- Coconut oil – 2 tablespoons
- Mustard seeds – 1 teaspoon
- Dried red chillies – seeds removed, 2
Preparation
Into a mixer, add bilimbi, coconut, three shallots, ginger, bird's eye chilies, a few curry leaves, roasted gram and salt, and blend coarsely.
Heat a cast-iron pan, add coconut oil. Once the oil becomes hot, add the mustard seeds and let them splutter. Add the rest of the shallots, chopped. Once they become light brown, add the red chilies and curry leaves. Turn off the flame and add the coconut-bilimbi mixture to this tempering. Blend it all well.
Also Read:
Spicy coconut and bilimbi chutney
Enjoy with dosa, idli or curd rice.
