Tuesday, July 26, 2016

Curry Leaf Chutney


Coconut oil - 50 ml

Mustard - 3 gms

Black gram dal - 3 gms

Shallots- sambar onion - 50 gms

Red Chillies - 4 nos.

Tamarind - marble size

Curry leaves - 20 sprigs

Coconut - ½ no


Heat oil, sauté red chilles, shallots tamarind, curry leaves and coconut.
Grind to a smooth paste.

Temper with mustard and black gram dal.

Recipe Developed & Created By Chef Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Ashish Bhasin

Executive Chef at Trident, Bandra Kurla

Read more about Chef Ashish Bhasin

You can connect with Chef Ashish Bhasin on his social media handles - 
Facebook Page : Chefbhasin
Twitter @Chefbhasin
Instagram @chefbhasin

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